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CARBOHYDRATE
AT THE END OF THE LECTURE,
YOU SHOULD:
Monosaccahride
+ => Disaccharide + Water
Monosaccharide
Give an example of
monosaccharide and
disaccharides.
What is oligosaccharide?
Oligosaccharide:
Combination of more than 2
monosaccharides.
Examples:
raffinose (trisaccharide: 3 mono)
stachyose (tetrasaccharide: 4 mono)
Raffinose
CARBOHYDRATE
What about
polysaccharides?
Polysaccharides are condensation
polymers of monosaccharides
and are made up of many
monosaccharide molecules joined
together, with the elimination of
water at each link.
CARBOHYDRATE
Monosaccharides
Ribose: important component of nucleosides
DNA, RNA, ATP, part of riboflavin (B2).
Monosaccharide
Monosaccharide
Glucose: most common
in food (free form in
honey, fruits, syrup;
repeating forms in starch
& glycogen); refined
glucose=dextrose used
in food processing.
Fructose : also known as
fruit sugar or levulose.
Found in fruits & honey.
Sweetest but seldom used
because excessive
stickiness in candies,
overbrowning in baked
products, lower freezing
T in ice cream. HFCS
used in beverages.
Monosaccharide
Galactose: seldom found in
free form. Derivatives=
galacturonic acid is a
component of pectin.
Monosaccharide
Disaccharides
Sucrose : made up of glucose & fructose.
Lactose =glucose + galactose.
About 5% of liquid milk is lactose (milk
sugar).
Some people are unable to digest lactose
into its monosaccharide = lactose
intolerance. Symptoms include bloating,
gas and abdominal pain.
In yogurt, cheese or other fermented
products, lactose is broken down to lactic
acid by bacteria. Thus, people with lactose
intolerance can take these products.
Maltose: made up of glucose & glucose.
Maltose or malt sugar is produced when starch
breaks down, for example during germination or
starch digestion in human.
Oligosaccharides
Raffinose
Oligosaccharides
Stachyose
Oligosaccharides
Dextrin
Size of dextrin molecules varies, but much
smaller than starch.
Composed of glucose units linked by 1,4-
glucosidic linkages.
Formed by dry heating or acid hydrolysis
of starch.
Soluble, mild sweet taste and limited
thickening ability.
Oligosaccharides
Extracted directly Used in food industry as:
from soybeans Bulking agents in low
synthesized by calorie diet foods
build up of (confectionary,
beverages, yogurt)
monosaccharides
Fat-replacers in
breaking down
beverages.
starch.
STARCH SOURCE?
CELLULOSE SOURCE?
STARCH SUGARS
SUGARS
PROPERTIES & ROLES IN FOOD
SYSTEMS
SUGARS
Sugars are simple CHO classified
as monosaccharide and
disaccharides.
Table sugar is sucrose.
Sources of sugar: sugar cane &
sugar beet.
Sugars
The relative sweetness of various sugars
Sugar Relative Sweetness
Fructose 170
Invert sugar* 130
(A mixture of glucose
and fructose) 100
Sucrose 75
Glucose 30
Maltose 30
Galactose 15
Lactose
CHARACTERISTICS OF
SUGAR
SOLUBLE SWEET
ABILITY TO REDUCING
FERMENT PROPERTIES
TEXTURE HYGROSCOPIC
Roles of Sugar in Food Systems
As separating agent to prevent lump
formation in starch-thickened sauce.
Reduces starch gelatinization
Dehydrates pectin & permits gel formation in
jelly-making.
Stabilizes egg white foams
Raises the coagulation temperature of
protein mixtures
Roles of Sugar in Food Systems-
cont.
Add bulk & body to foods such as yogurt
Helps aerate batter & dough
Acts as substrate that ferments to yield CO2
& alcohol
Adds moisture retention properties to baked
products
Slows/prevents crystallization in candies if
invert sugar is used
STARCH
PROPERTIES & ROLES IN FOOD
SYSTEMS
CARBOHYDRATE- Starch
Glucose derived from
photosynthesis are stored as starch
in plant.
Starch granules are made up of
glucose chains and insoluble in
water.
Sources of Starch
Tubers, roots Legumes
Cereals
& vegetables soybeans, sago
From wheat, Cassava & Food
corn or rice potato thickener or
Wheat Used for fabric
cloudy & gluten-free softener
thick; corn products
clearer.
Starch
Microscopic examination of starch
molecule shows small grains or granules.
The source of the starch can be determined
by the shape of the granules and
distribution of granule sizes.
Different starch source; different
granules structures
Rice starch
Wheat starch
Starch
2 major forms of starch granules are:
amylose and amylopectin.
Amylose molecule consists of between 50
500 glucose units joined in straight
chain.
Amylopectin molecule consists of up to
100,000 glucose units joined in a
branched-chain structure.
Plant starch consists approximately 80%
amylopectin and 20% amylose.
Amylose Amylopectin
Starch
PROPERTIES OF STARCH
a. Appearance and solubility
Starch is a white, non-crystalline powder which is
insoluble in cold water.
b. Sweetness
Unlike mono- and disaccharides, starch and other
polysaccharides do not have a sweet taste.
Starch
c. Hydrolysis
Brought about by the action of acid or an enzyme.
When starch is heated in acid, it will break down into
successive smaller molecules.
Smaller Starch
Large Starch
Molecules
Molecules (Dextrin)
Maltose (2 glucose
Glucose
units)
d. Effect of heat
Gelatinization Dextrinization
Functions of Starch in
Foods
Thickeners Water or fat
Appearance binders
Stabilizers Fat substitutes
Texturizers Emulsification
aids
Edible films
Do your warm up question from i-
learn
Bring video clips showing the
various reactions in sugars and
starches.
Next Week