NFS 1049 Study Guide - Blood Sugar, Fructose, Starch Gelatinization
Document Summary
Physical properties and structure: calories: 4. 0 calories/gram, all carbohydrates contain the elements of carbon, hydrogen, and oxygen, simple sugars are the building blocks of carbohydrate units. Don"t provide the extra vitamins and minerals we need: simple carbs, complex carbs. Monosaccharides: a 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. Disaccharides: basic units upon which larger carbohydrates are built, two carbohydrate units joined together, ex, sucrose (table sugar) glucose + fructose, lactose - glucose + galactose, maltose - glucose + glucose, formed by a glycosidic bond. Two types: insoluble fiber (does not dissolve in water) and soluble fiber (forms gel-like solutions as they dissolve in water. Reducing sugars: these sugars contain the aldehyde or ketone carbonyl groups, they function as reducing agents. Flavor in roast beef and cooked meats. Roasting of coffee beans: a sequence of 3 chemical reactions.
