food sci
Quiz yourself by thinking what should be in
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on it to display the answer.
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| Carbohydrates are composed of? | carbon, hydrogen, and oxygen
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| Empirical formula of carbohydrates is | (CH_2_O)n
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| The two main classes of carbs are | simple sugars (soluble) and complex carbs or polysaccharides (large molecules like jelly and pectin)
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| Carbohydrates are composed of? | carbon, hydrogen, and oxygen
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| Empirical formula of carbohydrates is | (CH_2_O)n
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| The two main classes of carbs are | simple sugars (soluble) and complex carbs or polysaccharides (large molecules like jelly and pectin)
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| in plants simple sugars are a direct source of what? | energy which is formed by photosynthesis
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| photosynthesis | CO_2_ + H_2_O = (CH_2_O)n
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| complex carbs are used for | either storage forms of energy or structural components
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| Sugar is not based on sweetness but | structure
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| Monosaccharides | - are made up of 5 or 6 carbons
- contains a functional carbonyl group C=O
- and hydroxyl groups -OH
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| What are some important Monosaccharides? | Glucose (GLU), Galactose (GAL), Mannose (MAN), and Fructose (FRU).
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| These monosaccharides have different structures and functions but the same | number of atoms
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| Disaccharides | sucrose, lactose, maltose
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| Sucrose | glu-fru (table sugar 99.5% pure)
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| Lactose | gal-glu (found in milk)
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| Maltose | glu-glu
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| Tri/tetrassacharides | raffinose, stachyose (found in plants and beans)
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| Raffinose | gal-glu-fru
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| stachyose | gal-gal-glu-fru
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| linkages of sugars | sugar units in oligo- or polysaccharides are linked by a condensation between hydroxyls
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| digestibility depends on | the chemistry of the linkage between sugars and the presence of enzymes in the intestine which can break that linkage
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| Indigestible polysaccharides constitute | dietary fiber
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| Properties of sugars | soluble in water, crystallize easily, sometimes sweet, react with proteins and amino acids to give brown colors and flabors (when heated like baking)
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| Sweetness is related to | the 3d structure and depends on the position of oxygen atoms and hydroxyl groups
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| Sweetness level | fructose > glucose > galactose > mantose (most bitter)
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| Corn syrup | natural sweetener made from corn starch (a polymer of glucose)
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| High fructose corn syrup is made by | isomerization of glucose
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| Artificial and non-nutritive sweeteners | Saccharin, Aspartame - a dipeptide, acesulfame K
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| Saccharin | 1st artificial sweetener
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| Aspartame - A dipeptide | nutersweet / can't be used in heat process or it'll lose sweetness
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| Acesulfame K | example: Splenda Chemical derivative
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| Polysaccharides | polymer of sugar units n(s) --> (S)n
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| n is usually | very large > 100
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| Starch | provides the most calorie (designed to be synthesized and broken down)
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| Polysaccharides exist in two forms | amylose (linear) and amylopectin (branched)
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| Is starch digestible | yes, it can form gels on cooling if the concentration is high
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| Cellulose | all plants contain cellulose (resistant to digestion because of linkage)
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| Pectin | is found in plant cell walls
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| Pectins are polymers of | galacturonic acid which is indigestible
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| Pectins can be strengthened by | cross linking with calcium
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