FOOD 2150 Chapter 4: CHAPTER 4
12 Nov 2017
School
Department
Course
Professor
Document Summary
Chapter 4: the carbohydrates: sugar, starch, glucogen, and fibre. Carbohydrates, compounds composed of single or multiple sugars; made of carbon, hydrogen, and held together by energy-containing bonds. E. g. , starch: starch is a plant"s storage form of glucose. Through this process, it is broken down to waste products, mainly small fatlike fragments that the colon absorbs. Fibres are often divided into 2 general groups based on chemical and physical properties: fibres that dissolve in water soluble fibres. These form viscous gels and are easily digested by bacteria in the human colon (are easily fermented). E. g. , barley, legumes, fruits, oats, and vegetables. Often associated with lower risks of chronic diseases: fibres that do not dissolve in water insoluble fibres. Insoluble fibres, such as cellulose and hemicellulose, are found in the outer layers of whole grains (bran), the strings of celery, the hulls of seeds, and the skins of corn kernels.
