FOOD 2010 Chapter Notes - Chapter 3: Pepsin, Triglyceride, Antibody

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Name four carbohydrates and describe their chemical makeup. List six functions of protein in the body. Discuss the use of lipids or fats in foods. List two functions of water in the body. Unit for energy in protein, fat, carb; fat has 9 kcal and protein and carb have 4 kcal per gram. From plant foods; include different forms of sugar like mono-,di-,polysaccharides; name b/c it"s hydrates of carbon containing carbon and water ( cn(h2o)n ); role as energy provider functions in food. Affecting color of fruits e. g. in lollipops, the sugars, glucose and fructose control crystallization, give structure due to sucrose, and serve as a flavor enhancer due to all sugars. Has 6 carbons (hexoses)-glucose (dextrose), fructose, galactose or 5 (pentose)-ribose and deoxyribose. Sweetener substitutes for cane and sugar beet sugar: honey, sorghum/molasses, maple syrup, and selected fruit juice and pulps; corn starch for sugar based sweeteners.

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