Food Science Chapter 9

polysaccharide

polysaccharide

complex carbohydrates

macromolecule

another name for polysaccharides. they are very large molecules that each contain hundreds or thousands of atoms.

starch

the most abundant complex carbohydrate in a diet

polymer

a large molecule that consists of large numbers of small molecular units linked together.

amylose

when the starch structure is linked in a line.

amylopectin

when the starch structure has branches

granules

where starch is produced in plants

cellulose

a polysaccharide made from large

carbohydrate gum

polysaccharides that are soluble in water and are extracted from plants

pectin

complex carbohydrates that are found in plant cells and made of chemical derivatives of sugar called sugar acids

gelatinization

term food scientists use to describe liquid thickening with a starch

gelatinization point

temperature point at which maximum swelling occurs.

slurry

uncooked mixtures of water and starch.

sol

thickened liquids

paste

thickened mixtures of starch and liquids that have very little flow

gel

starch mixtures that are rigid

junction

when 2 molecules of hydrogen bond together

retrogradation

firming of gel during cooling and standing

syneresis

water leaking from a gel over time

viscosity

the resistance of a mixture to flow

stability

the ability of a thickened mixture to remain constant over time and temperature.

opacity

how much an object blocks light

translucency

a mesure of how much light can pass through an object

modified starch

starches that have been changed structurally by chemical or mechanical means

cross-linked starch

changed chemically so cross bonding or cross linking takes place between starch molecules

cold water paste

quickly stirring the starch while adding at least an equal amount of cold water

beurre manie

mixture of equal amounts by weight of butter and flour

roux

mixture of equal amounts by weight of flour and fat that is cooked to varying degrees of doneness

ketosis

the process of burning fat without carbohydrates

ketone bodies

\n High levels of ketones over an extended period will damage the kidneys and interfere with the body’s normal acid-base balance. High levels of ketones during pregnancy can cause brain damage and irreversible cognitive disabilities in the baby. (produced by ketosis)