FDSC 200 Lecture Notes - Lecture 9: Corn Starch, Maple Syrup, Isomalt

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Objectives: identify monosaccharide that are combined to form each of the disaccharides, explain chemical process of hydrolysis, name type of sugar used as food ingredients, list functions of sugar in food prep, evaluate role of sugar in a nutritious diet. Carb production: compounds c, o, h, bulk of the biomass of food, major source of energy, vital part of cell structure and the base of dna molecules, sugars, starches, fiber. Sugars: simplest form of carbs, chemical name saccharide. Defined as having 1 or more hydroxyl groups, or groups in which a h atom is bonded to a o atom (-oh) Monosaccharides: c, h, o atoms in central ring structure. Glucose most abundant + basic energy source for humans, photosynthesis. G + a: body uses hydrolysis to digest ds. Large molecule divided into smaller parts by adding water: each type of sugar requires a diff enzyme for hydrolysis. Invert sugar from hydrolysis of sucrose by sucrose (invertase)