03-Sugars

03-Sugars - common senses Flavors, aromas, and chemical...

Info iconThis preview shows pages 1–7. Sign up to view the full content.

View Full Document Right Arrow Icon
1 common senses Flavors, aromas, and chemical signals released from animals can make the mouth water, evoke vivid memories, and perhaps even signal stress or fertility. How does the brain sort it all out? Salt Sugar
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 Ancient Salt Trade
Background image of page 2
3 Simple Carbohydrates Sugars
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 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 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 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
Background image of page 4
5 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 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 5

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

View Full DocumentRight Arrow Icon
Degree of Sweetness Sugar
Background image of page 6
Image of page 7
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 02/16/2011 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

Page1 / 19

03-Sugars - common senses Flavors, aromas, and chemical...

This preview shows document pages 1 - 7. Sign up to view the full document.

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