03-Sugars

03-Sugars - Food As Component Parts ! Simple Carbohydrates...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Simple Carbohydrates a.k.a. “Sugars” FST10 ©Russel 2005 Food As Component Parts ! We can take apart meals into component parts ! For each of the component foods, we can consider the components inside CHEMICALLY —Foods Are: ! Major Components ! Water ! Protein ! Carbohydrate ! Fat ! Minor Components ! vitamins, minerals, nutrients ! pigments ! flavor FST10 ©Russel 2005 CHEMICALLY — Most Foods Are: ! Water Food Moisture (%) Avocados 65 Apples 84 Onions 90 Dried milk 3-4 Evaporated milk 74 Whole milk 87 Tomato 95 Cheddar cheese 37 Cottage cheese 77 Beef 47-66 Chicken 56-66
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
2 Carbohydrates - Background ! Term comes from early observations of chemists that the formula: C n (H 2 O) n was common ! e.g. glucose is: C 6 H 12 O 6 or C 6 (H 2 O) 6 ! Appears to look like “hydrated carbon” or ! carbon hydrates Carbohydrates - Terminology Monosaccharides (“simple sugars”; one sugar molecule) Glucose, fructose, galactose Disaccharides (two sugar molecules) Sucrose, lactose, maltose Oligosaccharides (3-5 sugar molecules) Maltodextrins Bean carbohydrates – raffinose, stachyose Polysaccharides (10’s – 1000’s of sugar molecules) Starch, cellulose, glycogen Hemicellulose, pectin, gums, other fiber Simple Sugars Glucose a.k.a. dextrose a.k.a. “blood sugar” Present in foods as glucose Present in many foods as part of other carbohydrates incl. sucrose, lactose, maltose, polysaccharides Fructose A.k.a. levulose a.k.a. “fruit sugar” though not only sugar in fruits Present in foods as fructose, as part of sucrose Galactose Part of milk sugar, lactose Only found in milk Carbohydrates - Sucrose A disaccharide composed of two monosaccharides: – glucose & fructose Also called: – dextrose & levulose Also called: – grape sugar & fruit sugar
Background image of page 2
3 Where is Sugar in Food? Naturally found in: Fruits, vegetables, grains, dairy products Added sugar found in: Candy, chocolate Desserts, baked goods, ice cream Soft drinks Condiments, snacks On labels as sugar, sucrose, invert sugar, corn syrup
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
4 Food Sweeteners ! Sweetness is 1 of 5 taste modalities. ! Many compounds may have a “sweet” taste. ! e.g. sugars ! ! beryllium salts ! lead salts ! some other amino acids ! synthetics - cyclamate, saccharin, aspartame, etc. Degree of Sweetness Sugar Composition Sweetness Fructose monosaccharide 120 Glucose monosaccharide 70 Sucrose disaccharide 100 Maltose disaccharide 45 Lactose disaccharide 40 Corn Syrup Glucose, maltose, and other oligosaccharides 30-50 High-Fructose Corn Syrup others 80-90 Invert sugar syrup 95 Honey The oldest written reference to the use of honey is thought to be
Background image of page 4
Image of page 5
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 01/25/2010 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

Page1 / 17

03-Sugars - Food As Component Parts ! Simple Carbohydrates...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online