FDSC 1049 : Food Sciences 1049 Final
Document Summary
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. Carbohydrates as food sources: affect blood glucose levels, glycemic index the ability of a food to cause a sharp increase in blood glucose, generally, the easier it is digested and absorbed, the greater the glycemic effect. Individuals with glucose metabolism disorders should consume foods associate with low glycemic effect because their metabolism cannot cope with rapid spikes in blood glucose caused by high glycemic foods. 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. 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.
