Foods and Nutrition 1021 Chapter Notes - Chapter 4: Thiamine, Headache, Reactive Hypoglycemia

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Key terms carbohydrates - compounds composed of single or multiple sugars. After cooking, starch is highly digestible by humans; raw starch resists digestion granules - small grains. Various plant species make starch granules of varying shapes glycogen - a highly branched polysaccharide composed of glucose that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Glycogen is not a signi cant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods. Bres - the indigestible parts of plant foods, largely non starch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria in the colon. Fibres include cellulose, hemicelluloses, pectins, gums, mucilages, and the non polysaccharide lignin soluble bres - food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods.

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