Foods and Nutrition 1021 Chapter Notes - Chapter 4: Maltase, Thiamine, Corn Syrup
8 Feb 2018
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Food and nutrition: chapter 4 the carbohydrates. The (cid:271)ody"s first (cid:272)hoi(cid:272)e for e(cid:374)ergy (cid:374)eeds. Used as glucose or stored as glycogen. Milk and alternatives (milk, yogurt, not cheese) Glucose blood sugar, essential cho because it is our brains main source of energy. It is excreted by the urine in diabetes. Fructose fruit sugar; sweeter than sugar. Galactose part of lactose (milk sugar); freed during digestion. Sucrose (glucose + fructose) table sugar. Lactose (glucose + galactose) the sugar found in milk, poorly digested by some people. Maltose (glucose + glucose) malt sugar, important when germinating seeds and in brewing. Starch and fibre 3 or more polymers. Polysaccharides more than 9 polymers: starch amylose, amylopectin, modified starches, non-starch polysaccharides cellulose, hemicellulose pectins, hydrocolloids. Starch excellent source of glucose, it is the storage form of glucose in plants. Fibre indigestible parts of plant foods. Glycogen storage form of cho in liver and muscles in humans and in animals.
