crabohydrates food science review

Fructose

Found in fruits, honey, and root vegetables

Galactose

Found in dairy products as part of lactose

Glucose

Found in fruits, vegetables, and honey

Lactose

Found in milk and dairy products

Maltose

Found in malted grains and cereal products

Sucrose

Found in table sugar, sugar cane, and sugar beets

What are the monosaccharides?

the simplest carbohydrates, contain carbibm hydrogen, ad oxygen atoms in a central ring structure: glucose, fructose, and galactose.

factors that affect crystallization and what are they called?

Crystallization is affected by type of sugars interfering agents, and agitation: controlling factories (?)

What is glycogen and where is it stored?

stored form of glucose found in the liver and muscles.

How does the body store excess sugar?

The body stores excess sugar by converting it into glycogen or fat.

What is molasses made from?

made from the boiling of sugar cane or sugar beet juice during sugar production.

What are the seven sources of sugar?

sugar cane, sugar beets, honey, maple syrup, corn syrup, sorghum, and isolate.

List the functions of sugar in food preparation.

adds sweetness, tenderizer, crystallizing agents, and can act as a preservative.

What are two health concerns caused from eating too much sugar?

obesity and type 2 diabetes

What is retrogradation?

The firming of a gel during cooling ad standing

What is viscosity and how is it measured?

Is the resistance of a mixture to flow or a measure of a starches thickening ability, measured by releasing the mixture over concentric rings

What is cellulose

A polysaccharide made from large amounts of beta-glucose

What is syneresis

The condition of water leaking from a gel/paste over time

What is the function of carbohydrate gums?

Thickens and stabilizes mixture (they are polysaccharides that are soluble in water and extracted from plants)

What are the three functions of complex carbohydrates in food preparation?

Provide structure, act as binding agents, thicken liquids

What are the four types of starch and liquid mixtures?

Slurries, soles, pastes, gels

What is opacity? What is translucency?

Opacity is the degree of light blockage, translucency is the degree of how much light passes through an object

What are the four categories of complex carbohydrates?

Starches, cellulose, carbohydrate gums, pecitns

What should athletes eat before competition?

A high carbohydrate diet before competition

What are the five factors that food scientists evaluate when selecting a starch for thickening?

Retrogradation, viscosity stability, opacity vs translucency, texture