Card Set Information
What is a carbohydrate and it's basic constituents?
A hydrate of carbon. C, H and O.
How is a saccharide defined?
Number of carbons in it's chemical structure.
ie, hexose, pentose.
What are the physiological functions of carbohydrates in foods? (3)
Maintain blood-glucose levels
Gastro-intestinal health (fibre)
What are the sensory functions of carbohydrates in foods? (3)
Mouthfeel -body and texture
What are the nutritional functions of carbohydrates in foods? (1)
Energy - 4 kcal/g
Polymer chain of glucose monosaccharides linked by glycosidic bonds.
Overview structure of amylose. (3)
500-2000 glucose units
Alpha-1-4 glycosidic bonds
Overview structure of amylopectin.
>10,000 glucose units
Alpha-1-6 glycosidic bonds at branch points.
Overview gelatinisation. (5)
Swelling of starch products
Requires heat and water
Weakening of hydrogen bonds in starch
Change in texture, volume and gumminess
Some amylose leeches out
Overview gelation. (4)
Occurs during cooling AFTER gelatinisation
Re-association of hydrogen bonds
Crystaline regions form
Affected by ratio amylose/amylopectin
Overview retrogradation. (3)
Aging process of starches
Increase in crystalline aggregates as hydrogen bonds form
eg staling of bread
Type of animal starch?