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FS: S7 Carbohydrates
Carbohydrates in Food Science
| Question | Answer |
|---|---|
| Carbohydrate | An organic compound made mainly of carbon, hydrogen, and oxygen that supplies energy or fiber and affects food texture, flavor, and structure. |
| Simple Carbohydrate | A carbohydrate made of one or two sugar units, such as glucose or sucrose. |
| Complex Carbohydrate | A carbohydrate made of many linked sugar units, including starch and many forms of fiber. |
| Monosaccharide | A carbohydrate consisting of one sugar unit. Examples include glucose, fructose, and galactose. |
| Disaccharide | A carbohydrate consisting of two joined sugar units. Examples include sucrose, lactose, and maltose. |
| Glucose | A monosaccharide that serves as an important energy source for the body’s cells. |
| Fructose | A monosaccharide found naturally in foods such as fruit and honey. |
| Sucrose | A disaccharide made of glucose and fructose; commonly called table sugar. |
| Lactose | A disaccharide made of glucose and galactose; the sugar naturally found in milk. |
| Maltose | A disaccharide made of two glucose units that forms when starch breaks down, such as during grain malting. |
| Polysaccharide | A large carbohydrate molecule made of many linked sugar units. Starch, cellulose, and pectin are examples. |
| Starch | A polysaccharide that plants use to store energy; used in foods to provide structure and thicken mixtures. |
| Amylose | The mostly straight-chain form of starch that helps many cooked starch mixtures form gels as they cool. |
| Amylopectin | The highly branched form of starch that contributes to thickening and influences stickiness and texture. |
| Dietary Fiber | Food components, mostly carbohydrates, that resist digestion in the small intestine and support functions such as bowel regularity. |
| Cellulose | A non-starch polysaccharide that provides structure in plant cell walls and acts as insoluble dietary fiber. |
| Pectin | A non-starch polysaccharide found in fruits that helps jams and jellies form gels under suitable conditions. |
| Food Gums | Non-starch polysaccharides, such as guar gum and xanthan gum, used to thicken foods and help prevent separation. |
| Gelatinization | The process in which starch granules absorb water and swell when heated with enough water, usually thickening the mixture. |
| Water Activity | A measure of how available water is for microbial growth and reactions. A high enough sugar concentration lowers water activity and helps preserve some foods. |
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dmiller7
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