Lecture 4a Overview of Carbohydrates (2)-2

Lecture 4a Overview of Carbohydrates (2)-2 - Overview of...

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Overview of Carbohydrates Science of Foods
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Plants are source of Cabohydrates
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Overview of Carbohydrates Carbohydrates Hydrates of carbon Hydrogen to oxygen ratio is two to one Categorized according to number of basic units linked together: Monosaccharide Disaccharide Oligosaccharide Polysaccharide
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Overview of Carbohydrates Carbohydrates Monosaccharides Contain three to six carbon atoms Subsequently called triose, tetrose, pentose or hexose Suffix –ose designates the compound as a carbohydrate
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Examples of Monosaccharides
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Examples of Disaccharides
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Overview of Carbohydrates Monosaccharides and Disaccharides Characteristics include: Sweet taste Ease of solubility Ability to contribute to mouthfeel in candies and syrups Browning at very high temperatures Contribution to volume in baked products
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Overview of Carbohydrates Complex Carbohydrates Characteristics vary depending on specific type of compound: Starch Thickening ability
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This note was uploaded on 10/21/2011 for the course HUMAN NUTR 300 taught by Professor Staver during the Spring '11 term at Ill. Chicago.

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Lecture 4a Overview of Carbohydrates (2)-2 - Overview of...

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