201 Lecture notes Autumn 2008_Part7

201 Lecture notes Autumn 2008_Part7 - (room temperature) e....

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31 Developed in England in 1976; by accident. 110 animal and human studies B. Role of simple carbohydrates: Texture of foods 1. Crystal formation 2. Influences appearance and texture of candies and frozen desserts 3. Fudge and other confections depend on proper crystal size to have the correct mouth feel. C. Color and flavor reactions—very important to food acceptability 1. Caramelization a. Usually intentional b. Heating mono and disaccharides c. Color and Flavor affected (1) brown colors (2) caramel or "burnt sugar" flavors d. Common in candies , toast Dulce de leche = milk candy = heated sweetened condensed milk 2. Maillard Browning or Maillard Reaction a. May be intentional, but usually not: it is undesirable b. Requires the presence of protein or amino acids c. Only certain types of sugars = reducing (1) glucose
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32 (2) fructose (3) not sucrose d. Does not require heat
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Unformatted text preview: (room temperature) e. Reducing sugar + protein = brown color off flavor f. Common in: honey fruit products (jam/jelly) ketchup IV. Summary: Simple Carbohydrates A. Carbos have the general formula: C(H 2 O) N B. Their main functions in food are: 1. Sweetness 2. Appearance and texture 3. Color and flavor ===================================================== COMPLEX CARBOHYDRATES IN FOODS STARCHES II. Sources A. Storage of energy for seed 1. Cereal grains: corn, wheat, rice, barley 2. May be purified for cooking uses a. Corn b. Tapioca c. Wheat III. Location in seed 33 A. General structure: cereal grains 34 35 1. Bran layer= rough, tough, location of most fiber 2. Endosperm (where starch granules and flour protein are located) 3. Germ = oil storage, site of germination IV. Structure A. Polymers of glucose 1. straight chain: g-g-g-g-g-g-g-etc. ( amylose)...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part7 - (room temperature) e....

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