FSN 125 Lecture Notes - Lecture 3: Maple Syrup, Inverted Sugar Syrup, Bananas Foster
9 Nov 2017
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Document Summary
Sugar, it"s more than what is in the sugar bowl! Functional properties: non-enzymatic browning, crystallization, humectancy. Humectancy/hygroscopicity (moisture properties) (sugar binding with water) Reducing sugars: free aldehyde or ketone carbonyl group that undergoes reduction-oxidation reaction (sugars are highly reactive in foods) Non-enzymatic browning: maillard browning reducing sugar + n-terminal amino acid (protein) + water + heat melatonins (brown, carmelization sugars + heat (. 200c, must be greater than the melting point of the sugar) Melatonins results from a series of 3 different chemical reactions, condensation, rearrangement, and polymerization. Sugar reactivity pentoses. hexoses. reducing disaccharides. Positive maillard browning baked goods, chocolate, flavor in cooked meats. Undesirable maillard browning dried potato flakes (instant mashed potatoes), dried egg whites. Both: carmelized onions, bananas foster, caramels, smores. Sugars can exist in a syrup form or crystalline state. All crystals (food and nonfood) have a highly organized structure that is dependent on how it is made. For foods, moisture content, temperature, and [sugar]
