d2 - Sugars in Snack Cakes Corn Sugars & DE Values FST...

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1 FST 100A, Discussion Hour 2 Prepared by Justin Shimek and Jun Kim Sugars in Snack Cakes • Sugar (sucrose) • Dextrose • Corn syrup • Corn syrup solid • High fructose corn syrup • Maltodextrin
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2 Functions of Sugars in Foods • Sweeteners • Humectant – Reduce water activity : preservative – bp & mp • Texture modification : crispness • Browning (caramelization, maillard rxn) • Fermentable • Bulk and viscosity • Starch is a long polymer • Storage form of carbohydrate in plants • Starch is a glucose polysaccharide – Amylose is a linear polysaccharide ( α [1,4] linkage) – Amylopectin is branched • both α [1,4] and α [1,6] linkage HO OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O OH OH CH 2 OH O O
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3 Starch Granules Biochemical Journal www.biochemj.org Biochem. J. (1999) 338, 515-521 • Hydrolysis (‘to cut, with water’)
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d2 - Sugars in Snack Cakes Corn Sugars & DE Values FST...

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