GUMS, THICKENERS AND GELLING AGENTS
Authored by NURMAHANI MOHD MAIDIN
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University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a gum?
Macromolecules that are polysaccharide based and dissolve or form a colloidal suspension in water but are not digestible by human enzymes
Molecules that are monosaccharide based and dissolve or form a colloidal suspension in water but are not digestible by human enzymes
Macromolecules that are polysaccharide based and do not dissolve or form a colloidal suspension in water but are digestible by human enzymes
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which gums are used as gelling agents?
Guar, tara, alginate
Carregeenan, arabic
Alginate, agar, pectin
3.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Which gums comes from algae? (More than one is possible)
Alginate
Carrageenan
Xanthan
Agar
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is another high viscosity gum that comes from a tuber?
CMC
Konjac
Locust Bean Gum
Guar
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What are the possible methods to modify starch? (more than one answers are possible)
Physical
Chemical
Aggregation
Enzyme
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the followings are the most easily dissolved in hot/cold water
Locust Bean Gum (E410)
Gum arabic (E414)
Xanthan Gum (E415)
Pectin (E440)
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
High methoxyl pectin (HMP) requires no sugar or acid to gel
True
False
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