NFS 1049 Lecture Notes - Lecture 6: Reducing Sugar, Retrogradation, Caramelization

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Physical properties and structure: calories: 4 calories/gram, all carbohydrates contain the elements of carbon, hydrogen and oxygen, simple sugars are the building blocks of carbohydrate units. Monosaccharides: single carbohydrate unit, trioses those with 3 carbon atoms in their structure, hexoses those containing 6 carbon atoms in their structure, ex: fructose, glucose, galactose, glucose: Disaccharides: basic units upon which larger carbohydrates are built, two carbohydrate units joined together, formed by a glycosidic bond, ex, sucrose (table sugar) glucose + fructose, lactose - glucose + galactose, maltose - glucose + glucose. Insoluble fiber does not dissolve in water. Soluble fiber forms gel-like solutions as they dissolve in water. Functional properties: sugar molecules contain two important functional groups, carbonyl group important for reducing activity and maillard browning reaction (i. e. color and flavor changes, alcohol group important for solubility and sweetness. Reducing sugars: these sugars contain the aldehyde or ketone carbonyl groups, they function as reducing agents. Flavor in roast beef and cooked meats.

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