827097
Carbohydrates - Sugars
- Function
- Carbs provide energy.
(4Kcal/g) and fibre
- Carbs provide energy.
(4Kcal/g) and fibre
- Sugars
- Monosaccharides
- Glucose
- All carbs are broken down into
glucose for energy. Glucose is
found in fruits, onions, potatoes
and in many manufactured foods.
- All carbs are broken down into
glucose for energy. Glucose is
found in fruits, onions, potatoes
and in many manufactured foods.
- Fructose
- This is a fruit sugar. It is very
sweet and is used in the food
industry as a small amount gives a
lot of sweetness. It is very
important in the manufacture of
confectionary.
- This is a fruit sugar. It is very
sweet and is used in the food
industry as a small amount gives a
lot of sweetness. It is very
important in the manufacture of
confectionary.
- Glucose
- Disaccharides (2 mono's)
- Sucrose (G+F). A
household sugar that
is produced in plants.
- Lactose (G+Ga). Milk
sugar- only tastes
sweet when heated -
caramelisation.
- Maltose (G+G). Formed
during the germination of
Barley. Malt is a vital
ingredient in brewing and
is produced by the
germination process.
- Sucrose (G+F). A
household sugar that
is produced in plants.
- Non Sugars
- Simple Polysaccharides
- Starch
- Cellulose
- Glycogen
- Starch
- Complex Polysaccharides
- Pectin
- Gums
- Pectin
- Simple Polysaccharides
- Reducing sugars
- Reducing sugars that have the ability
to break down the Fehling's solution
(blue) into a brick red colour - from
the production of copper oxide.
- EXCEPT for Sucrose lots of
monosaccharides and disaccharides act
as reducing agents. They bring about a
reduction such as the removal of oxygen
or the addition of hydrogen.
- Only reducing sugars are involved
in browning reactions occurring
during heating, cooking and long
storage - this is known as the
MAILLARD REACTION.
- THE MAIN NON REDUCING SUGAR IS SUCROSE!
- Reducing sugars that have the ability
to break down the Fehling's solution
(blue) into a brick red colour - from
the production of copper oxide.
- Monosaccharides
Anexos de mídia
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