Lecture+08

Pectinsareresponsibleforthecharacteristictextureoffrui

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Unformatted text preview: ess sweet than sucrose, and hygroscopic. Corn syrup is used to inhibit crystallization of sugar (sucrose) in various products, such as candies. Fiber: food components that cannot be broken down by our digestive enzymes. Fiber is constituted mainly of plant cell wall material, including polysaccharides such as cellulose, hemicellulose, pectins, gums (McGee p.805). Cellulose: long straight (linear) polymer of glucose (see McGee p.805). Pectins are nonglucosidic polysaccharides found in plants; in foods pectins are used as a gelling agent, thickener. Pectins are responsible for the characteristic texture of fruit jams and jellies. Common jams are pectin gels (see McGee p.296) formed by the addition of sugar and acid (acid is sometimes present in sufficient amount in the fruit). Carbohydrates functions ‐ summary Supply energy; some are fiber component...
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This note was uploaded on 01/25/2014 for the course MAT 1 taught by Professor Higgins during the Fall '13 term at UC Davis.

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