FDSC 200 Chapter 8

What percentage of the earth's biomass is made of carbohydrate compounds?

50%

Carbohydrates provide what percentage of calorie needs?

55% to 80%

Is DNA composed of carbohydrates?

yes

What 3 categories can you group carbohydrates in?

1) sugar
2) starches
3) fiber

Carbohydrates are composed of which compounds?

hydrogen, oxygen and hydrogen

What does the word carbohydrate mean?

a hydrate of carbon, or carbon that is bound to water

Carbohydrates are nature's way of doing what? explain

storing solar energy
Through photosynthesis, plants convert energy from the sun into the most common of the carbohydrates, glucose

Explain the different storage forms of energy plants use throughout their cycle

baby plant: glucose
maturing plant: fiber to form the structure of the stems and leaves
full size plant: transfers energy into sugars and starches

Are baby corns or larger corns sweeter?

baby corns because they contain a higher percentage of sugar

What is the simplest form of carbohydrates?

sugar

What is the chemical name given for sugar?

saccharide

Describe the structure of a saccharide

one or more hydroxyl groups (OH)where the oxygen bonds with a carbon

What is a simple sugar?

a molecule that cannot be broken down into a smaller molecule without changing its basic nature

How many rings do monosaccharides have and what are they composed of?

1 ring with carbon, hydrogen and oxygen

What are the 3 monosaccahrides?

fructose, glucose and galactose

Where is fructose found?

fruits and honey

Where is glucose found?

most abundant found in blood, grapes and corn

What does the body do to sugars and starches?

Turns them into glucose before using it for energy

Where is galactose found?

in milk

Fructose, glucose and galactose contain how many carbons, hydrogens and oxygens and how many rings

6 carbon
12 hydrogen
6 oxygen
1 ring

how many carbons form the ring in the fructose, galactose and glucose?

fructose - 5
glucose and galactose - 6

What is the difference between alpha glucose and B beta glucose?

The positioning of the OH group. This change in position determines whether the body is able to digest the sugar.
Alpha glucose \= basic energy source for humans
Beta glucose \= component of dietary fibre

Does beta glucose contain nutritive value and why?

No because we cannot digest it

Which sugar contains a 5 carbon atom instead of 6 and what is it used for?

ribose used as the basic building blocks for RNA which carries the genetic code

What is a disaccharide?

2 joined monosccarides

What are the 3 disaccharides and what 2 monosaccharides are they made up of?

sucrose \= glucose + fructose
maltose \= glucose + glucose
lactose \= glucose + galactose

which disaccharide is considered table sugar?

sucrose

Which disaccharide is the least sweet?

maltose

Which discarded is found in milk?

lactose

What is hydrolysis

When a large molecule, such as sugar, is divided into smaller parts by adding water.

When you hydrolyze a molecule of sucrose, what do you get?

1 molecule of fructose and 1 molecule of glucose

What happens chemically when two monosaccharides are joined?

a hydroxyl group from one and a hydrogen atom from another separate to form water (condensation reaction)

What process is used by the body to digest disaccharides?

hydrolysis

Are sweetened drinks as thirst quenching as plain water why or why not?

They are not because since hydrolysis uses water, part of the water is used to in sweetened drinks is used to digest the sugar and is not available for other functions.

What 3 conditions can trigger hydrolysis?

1) an enzyme sets off the reaction
2) addition of an acid
3) addition of heat

What enzymes digest the 3 disaccharides?

sucrase, lactase and maltase

What is another name for sucrase?

invertase making it an invert sugar

What is an invert sugar?

A mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components

What are alcohols?

all organic compounds that contain at least one OH group

Why does alcohol have such high calories?

because it has a similar chemical structure as sugars

Where is ethanol found?

in alcoholic beverages

Where is methanol found?

produced by burning wood without oxygen present

Where is isopopanol found?

in rubbing alcohol

Name some "sweet" alcohol additives

glycerol, mannitol, sorbitol and xylitol

sugars provide how many kcal/gram?

4

What must be listed severalty in the ingredient list of product labels?

sweeteners

Most sweeteners are extracted from where?

From plants that are high in sugar content

What advantage does using sweeteners bring to companies?

Sweeteners optimize sweetness and minimize cost

Who discovered sugar in sugar cane plants?

The Chinese

What is molasses?

the crude, boiled liquid pressed from sugar cane

What is the composition of molasses?

35-50% sucrose
15-20% invert sugar (sucrose)
20-25% water
2-5% mineral

What is brown sugar?

cane sugar that has not been completely refined. Produced by stopping the refining process before all the molasses are removed or molasses are added to granulated sugar.

What percentage of brown sugar is made from sucrose?

85%-92%

What gives brown sugar its moisture and texture?

molasses

What happens if you leave brown sugar in an opened container and what can you do to fix this problem?

The moisture will escape. You can regain the moisture by adding apple slices of a piece of bread.

What is granulated sugar?

Refined brown sugar

What is confectioner's sugar?

granulated sugar that has been ground in a fine powder.
(most confectioner's sugar has cornstarch added to prevent caking during storage)

The number of Xs on confectioners sugar packaging refers to what?

How finely the sugar has been ground

What is the relation between the number of Xs and the size of the particles?

The larger the number is, the finer the powder will be

Type 4X is used where?

manufacture of cough drops, chewing gum, marshmallows and chocolates

Type 6X is used for what?

used for cream fillings, uncooked fondants and icing. It is also sprinkled on buns, pies and pastries

Type 10X is used for what?

finest icings and fondant fillings

What is sugar beet?

It is a plant whose root contains a high concentration of sucrose and it is grown commercially for sugar production

What is the difference between sugar from sugar beets and sugar from sugar cane?

None, however sugar beets are less expensive

What is maple syrup?

The concentrated sap of sugar maple trees that is slowly simmered to make syrup

How many gallons os tree sap does it take to make one gallon of maple syrup?

40 gallons

Why haven't most people tasted true maple syrup and what have they tasted instead?

It is too expensive. Most maple syrups you buy only contain ~2% maple syrup the rest is corn syrup which is a sweetener.

What is corn syrup?

Process of hydrolyzing corn starch into glucose

What is corn syrup composed of?

dextrose, maltose, dextrins or polysaccharides

What is dextrose

name for glucose used by confectionary trade

How is the sweeter version of corn syrup, high fructose corn syrup, produced?

By enzymatically converting some of the dextrose in corn syrup to fructose

What is sorghum?

A grass crop that resembles a field of short corn stalks

How is sorghum a source of sugar?

Sap is squeezed from the sorghum canes and then slowly boiled to evaporate away the excess water

How is honey created?

Bees extract an invert sugar (mixture of glucose and fructose) from the pollen of flowers and store it their hives for future use.

What is the composition of honey?

75% invert sugar
15-20% water

What is isolate?

mixture of one part mannitol, one part sorbitol and two parts beet sugar

Why is is popular among baking and pastry chefs?

1) it liquefies at 154 degrees celsius
2) colours early
3) remains clear

What is isomalt used for?

blown, spun and shaped sugar creation

What are sugars 6 functions that they can perform in food products?

1) sweeteners
2) preservatives
3) tenderizers
4) crystallization
5) caramelization
6) fermentation

What is sugar capable of sweetening?

Because they contain up to 10 units of monosaccharides

Name in order of sweetness (highest to lowest) between lactose, fructose and sucrose

fructose, sucrose, lactose

What is the relation between the sweetness of the sugar and the structure of the sugar molecule?

the sweeter the sugar is, the simpler the structure

How does sugar and taste buds interact?

A triangular form on sugar bonds to taste buds for a short period of time which the nervous system registers as a sweet flavour. The more of the bonding sites the molecule has, the sweeter the substance

Why bonds does sugar and taste buds have between them?

hydrogen bonds

How does sugar work as a preservative?

It helps prevent food spoilage. Water will be drawn to sugar molecules before it is drawn to bacteria. Therefore, most single-celles contaminants will dehydrate and die in concentrated sugar solutions

Which preservatives are used in candies, jams, jellies and syrup?

sugar

What role does sugar play in baked goods?

Helps cakes stay moist

Does invert sugar or sucrose maintain freshness of baked goods longer?

invert sugar

How does sugar act as a tenderizer?

The more sugar a baked good has, the more tender crumb it will have

How does sugar change the viscosity of batter?

Sugar interferes with the flour's ability to form an elastic structure.This allows the batter to flow or pour more easily than the same mixture without sugar.

Why does sugar dissolve in water?

because of the OH- the sugar molecule has a polar nature near each hydroxyl group which are attracted to water molecules and hydrogen bonds are formed.

What is the relationship between sugar's ability to dissolve in water and the temperature?

Its ability to dissolve increases as temperature increases

What happens to the solute-to-solvent ratio when sugar heats?

Water evaporates, sugar concentration increases

What is a supersaturated concentration?

any solution where a sugar solution is heated to concentrate the sugar then cooled

What is the relationship between sugar crystal size and candy's quality?

the finer the sugar crystals, the higher the candy's quality

What 5 factors affect sugar crystal formation?

1) type of sugar
2) use of interfering agents
3) agitation of the sugar syrup
4) cooling of the sugar syrup
5) ripening of the finished product

What is the relationship between solute concentration and boiling point?

As the solute increases, so does the boiling point

What is the main type of sugar used by candy producers and why?

sucrose because it crystallizes rapidly and forms large crystals

What do candy producers do when they need to slow crystal formation?

add invert sugar because it is a mixture of two monosaccharides unlike beet and cane sugar which are disaccharide. As a result, monosaccharides are more soluble in water and form smaller crystals

Are inverts produced naturally or commercially?

Both
naturally - honey and molasses
commercially - adding an acid to sucrose, followed by a neutralization process