Food Analysis Exam 4

qualitative reasons to test carbs

detect adulterants

• most carbs made up of CHO, carbs with a different content than that can contain adulterants

quantitative reasons to measure carbs

nutrition labeling, ingredient label declaration (which order ingredients are in)

which carbs are required on nutrition label

total carbs, sugars, dietary fibers

how are total carbs usually measured

calculated by difference from proximate analysis

what makes up total sugars

glucose+ fructose+ sucrose+ lactose + maltose

degree of polymerization

how many CHO units the carb chain is

general formula for carbs

CnH2nOn

difference between sugar and sugar alcohol

sugar alcohols are sugars with aldehyde replaced by an alcohol group

• sugar alcohols provide limited energy for the body but still add sweetness

what makes a sugar a reducing sugar

must have an aldehyde group or convertible ketone accessible

all ____ are reducing sugars

monosaccharides

which disacharides are reducing sugars

lactose and maltose

can sugar alcohols or polysaccharides be reducing sugars?

no

polysaccharides

long chains of monosaccharides (DP>20)

types and characteristics of starch

amylose- linear

amylopectin- branched

break down into glucose and absorbed in small intestine

what do gums and hydrocolloids do in food

thickening/gelling agents