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Terminology Beverages Bread Carbohydrates Cereals Creampuffs Crystallization Egg Energy Fats & Oils Flour Mixtures Food Systems Fruits & Vegetables Leavening Meat, Fish, Poultry Milk Muffins Pastry pH Popover Protein Quickbreads Safety Sensory Shortened Cake Sponge Cakes Starchs Sugars Vegetable Gums Water |
Carbohydrates are generally made up of monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In these categories, the actual chemical structure is represented a number of different ways. However, the basic formula is shown as:
...n= number of unitslactic acid, C3(H20)3 and acetic acid, C2(H20)2 are not carbohydrates, whereas Regardless of their category, a carbohydrate has carbon, hydrogen and oxygen in the form of the following saccharose structure: ![]() Why is an understanding of structure important? It is because the molecular components, functional groups, structure and conformation will influence the functional properties of foods. It will influence the way the food behaves under different production, processing and preparation stresses. If one looks at the following glycosyl structure, it becomes apparent that the characteristics are dependent upon the basic structure: ![]() As noted above, each glycosyl unit has several points of hydrogen bonding. In a glucan there are five oxygens per chain unit that can form hydrogen bonds. Note also the many hydroxyl hydrogens or oxygens which can potentially bond to a water molecule. These hydroxyl groups enhance the "water solubility" of the entire unit. In polysaccharides, the solubility is decreased due to the conformation of the polymer, itself, and the decreased access of these hydrophilic groups.
Just where do we find carbohydrates? ![]() ![]()
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Although the following listing indicates possible role(s) of carbohydrates, it is not easy to define these in simple systems, let alone complex food systems. For example, in lollipops the sugars, glucose and/or glucose and fructose, will control crystallization. They will also contribute to the structure due to the sugar, sucrose, and serve as a flavor enhancer and sweetener due to all three sugars. In a more complex system such as a pineapple upside down cake, carbohydrates play many roles due to the presence of all categories of carbohydrates. Following is a listing of possible roles:
agar
fermentation
fiber indigestible substances
galacturonic acid
gel
gelatinization of starch
gelatinization
gelation
gras list
hexose
hydration capacity
hydrocolloid
hydrogen bond
hydrolysis
hydrolyze
hygroscopic
invert sugar
inversion reaction
invertase
maillard reaction
monosaccharide
non-reducing end
nonnutritive sweetener
oligosaccharide
oxidation
pectic enzymes
pectin
pectin esterase
pectinase
pH
phenylketonuria
polar materials
polydextrose
polymer
polymerization
polysaccharide
reducing end
reducing sugar
reduction reactions
retrogradation
roux
slurry
sol a liquid like colloidal system. solubility
solute
solution
solution ions
solution
solvent
starch
starch granule >
sugar
sweeteners
syneresis
synergism an interaction in which the effect of the mixture is greater than the effect of the sum of component parts. total sugars
translucency partial transparency; not opaque.
tuber an enlarged underground stem, for example, the potato. vapor pressure> the pressure produced over the surface of a liquid as a result of a change in some of the molecules from a liquid to a vapor or gaseous state. vegetable gums polysaccharide substances that are derived from plants, including seaweed and various shrubs or trees, have the ability to hold water, and often act as thickeners, stabilizers, or gelling agents in various food products; for example, algin, carrageenan, and gum arabic. viscosity
whitesauce
yeast fermentation ![]()
List four different roles and functions of carbohydrates in foods. What are some of the reactions, roles, functions of polysaccharides in foods? What are the other three elements found in carbohydrates? In which of the following products does sugar serve as yeast food?
Why is the formula representation for a carbohydrate important? Complete the following chart using the choices indicated below:
Updated: Wednesday, October 24, 2007. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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