food science 3 - Lecture 1: Chemistry of Food Carbohydrates...

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Lecture 1: Chemistry of Food Carbohydrates Lesson 3 1. Carbohydrate structure & 2 types of carbohydrates a. Carbohydrates are ‘hydrates of carbon’ b. Provide 4 val/gram of energy c. Two types i. Simple sugars ii. Compley polysaccharides (starch, dietary fiber) 2. Simple sugars: monosaccharides and disaccharides a. Monosaccharides are singer sugar molecule i. Glucose ii. Fructose iii. Galactose b. Dissacharides consist of 2 sugar molecule i. Sucrose ii. Lactose iii. Maltose c. the ‘ose’ ending identifies a simple sugar 3. Monosacchride structure and examples a. C6H12O6 b. Hexose sugars i. Glucose (blood sugar) 1. Sourse of food for every cell in body ii. Galactose c. Pentose sugar i. Fructose (fruit sugar) 4. Disaccharide structure and examples 1
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Lecture 1: Chemistry of Food Carbohydrates Lesson 3 a. Sucrose= glu + fru (table sugar) b. Lactose = Glu + Gal (milk sugar) c. Maltose= Glu +Glu (starch breakdown) 5. Complex carbohydrates a. Chains of sugar molecules forming two very different polysaccharides- starch and dietary fiber. Starch takes two froms: i. Amylose- straight chains of glucose ii. Amylopectin- branched chains of glucose b. Almost all starch is digestible (4 cal/gram), but some legumes contain resistant starch. c.
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This note was uploaded on 03/31/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at Wisconsin.

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food science 3 - Lecture 1: Chemistry of Food Carbohydrates...

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