Term
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Definition
| Suagrs, starches, and fibers found in food; plants are the primary source |
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Term
| Carbohydrates are made of |
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Definition
| Carbon, Hydrogen, and Oxygen; Cn(H2O)n |
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Definition
| Basic unit that carbohydrates are arranged in |
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Definition
| One saccharide; composed of hexoses such as glucose, fructose, and galactose (6-C long) and pentoses such as ribose and arabinose (5-C long) |
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Definition
| Two monosaccharides linked together; including sucrose maltose and lactose; most common |
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Definition
| 6-C long monosaccharide including glucose, fructose, and galactose |
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Definition
| 5-C long including ribose and arabinose |
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Definition
| Few (3-10) monosaccharides linked together; not common in foods |
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Term
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Definition
| Many (10+) linked together in long chains; including digestible such as plant starch: amylose and amylopectin, and animal starch: glycogen; undigestible such as fiber: cellulose, hemicellulose, pectin, gums, and insulin |
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Term
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Definition
| Monosaccharides such as hexoses: glucose, fructose, and galactose; and pentoses: ribose and arabinose; and disaccharides such as sucrose, maltose, and lactose |
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Definition
| Polysaccharides that are digestible such as plant forms: amylose and amylopectin; or animal forms: glycogen; storage form in plants |
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Definition
| Polysaccharides that are undigestible such as cellulose, hemicellulose, pectin, gums, and insulin |
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Definition
| Part of DNA, RNA, and ATP; also part of vitamin B2 (riboflavin); 5-C long |
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Definition
| Structure of many vegetable gums and fibers; 5-C long |
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Definition
| Most common hexose, major sugar in blood; free form in fruits, honey, corn syrup and veggies; repeating saccharide in starch and glycogen; 6-C long; active group is aldehyde |
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Term
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Definition
| Refined glucose used in the food industry in candies, beverages, baked goods, canned fruits, and alcoholic beverages |
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Definition
| Fruit sugar (levulose) found in fruits and honey; sweetest of all sugars; seldom used in pure form; 6-C; active group is ketones |
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Definition
| Seldom found free in nature; part of lactose found in milk; derivative called galacturonic acid is a component of pectin which is important in ripening fruits and gelling jams; 6-C long; active group is aldehyde; important in brain development for infants |
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Term
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Definition
| Table sugar; glucose + fructose; disaccharide; can't participate in Maillard reaction (non-enzymatic browning) |
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Definition
| One of few saccharides derived from animal products; galactose + glucose |
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Term
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Definition
| Malt sugar used in production of beer and breakfast cereals; produced thru breakdown of starch; glucose + glucose |
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Definition
| 3-monosaccharide oligosaccharide; not well digested; non-cavity producing; sucrose + galactose; found in beans-produces gas |
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Term
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Definition
| 4-monosaccharide oligosaccharide; not well digested; non-cavity producing; sucrose + 2 galactose units; found in beans-produces gas |
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Term
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Definition
| A protein that catalyzes a chemical reaction without itself being altered in the process |
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Term
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Definition
| Animal starch, one of few digestible carbohydrates found in animals; stored in liver and muscles; converted to lactic acid in slaughter; digestible polysaccharide; 8-12 glucose units |
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Definition
| One of most abundant compounds on earth; found in plant cell walls; undigestible polysaccharide; long chains of glucose units; broken down by bacteria |
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Term
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Definition
| Polysaccharides found between and within the cell walls of fruit and veggies; natural cementing agent used by food industry to thicken jams, jellies, and preserves; undigestible polysaccharide; depends on ripeness of fruit |
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Term
| Food sources of carbohydrates |
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Definition
| 1. Seeds: grains - rice, what, rye, barley, corn; legumes 2. Roots: carrots, beets, rutabaga, turnip 3. Tubers: potatoes, yams 4. Bulbs: onions, garlic 5. Stems: asparagus 6. Fruits: apples, peaches |
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Term
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Definition
| Plants synthesize carbohydrates with energy from the sun, water, and carbon dioxide: 6CO2+6H2O+sun energy > C6H12O6+6O2 |
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Term
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Definition
| Prevalent along side pectic acid in unripe and overripe fruit, insufficient in causing gel formations |
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Term
| Functions of sugars in foods |
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Definition
| 1. Sweetness: table sugar (sucrose), honey, molases, corn syrup 2. Solubility: sugars ability to dissolve in water, syrup, affect mouthfeel and texture, lactose causes grittiness of ice cream 3. Crystallization: candies, crunchy sweet coating of brownies, cookies, muffins 4. Browning Reactions: rely on Maillard reaction, such as microwaved baked goods 5. Carmelization: heating of dry sugar, turns into clear viscous liquid and then smooth brown mixture, gives pudding, frosting, and desert sauces distinct flavor and color 6. Moisture Absorption: influence moistness and texture of honey and molasses 7. Texture: prevents flatness in soft drinks, and toughness of dough 8. Fermentation: produce beers, wines, cheeses, yogurt, and bread 9. Preservation: high concentrations can preserve jams and jellies, dehydrates bacteria or yeast 10. Leavening: particles break up dough, creating pockets of air, during baking these pockets expand causing rising 11. Other: crust formation, coating, creaming, surface cracking |
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Term
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Definition
| Form of non-enzymatic browning resulting in a chemical reaction between amino acids, reducing sugar, usually requiring heat; causes golden-brown on bread |
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Term
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Definition
| Sugars such as glucose, fructose, maltose, and others have a reactive aldehyde or ketone group; sucrose is not one of them |
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Term
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Definition
| Process in which dry sugar, or sugar solution with most of its water evaporated is heated until it melts into a clear viscous liquid and, as heating continues, turns into a smooth brown mixture |
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Definition
| Chemical reaction in which water breaks a chemical bond in another substance, splitting it into two or more new substances; used to break down cornstarch into corn syrup (glucose is major ingredient); used in the food industry for flavor, texture, foaming abilities, and nutrient content |
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Term
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Definition
| Sucrose is obtained from sugar cane or sugar beets, made from glucose and fructose joined by an acetal oxygen bridge in the alpha orientation, can be processed via hydrolysis, photosynthesis, etc. |
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Term
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Definition
| Intense sweetness, less is needed, cheaper than sugar, clarity and colorlessness |
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Term
| Why is honey a good humetant |
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Definition
| Honey is made with high fructose corn syrup (HFCS), fructose has the highest value of hygroscopicity, meaning it attracts and retains moisture from the air; therefore its good for the skin and hair leaving them soft, supple, glossy, and healthy |
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Term
| Where does molasses come from |
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Definition
| Yellow to dark-brown by-product of the juice of sugar cane or beets; liquid is repeatedly boiled; end product must contain no more than 75% water and 5% mineral ash; majority of sugar is sucrose; thick gumminess comes from hemicellulose, pectin, waxes, proteins, and dextran |
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Term
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Definition
| A powdered sugar of the finest grain that is used to prepare glossy icings and frostings without any trace of grain or grittiness; equal mixture of glucose and fructose; created by hydrolyzing sucrose and adding an acid or intense enzyme; used to develop the soft, fluid center of chocolates |
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Term
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Definition
| A measure of dextrose concentration, 50 means 50% dextrose content; sugar that comes from corn is often called dextrose, a complete conversion of starch to sucrose has a DE of 100 and is a high-conversion corn syrup |
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Term
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Definition
| Alcohol counterparts of specific carbohydrates; contribute sweetness, slowly absorbed, low in calories, produce cooling sensation in mouth; used in gums, throat lozenges, mints; cavity preventing; attracts water (humectant)therefore extending shelf life; although slow absorption leads to diarrhea, abdominal pain, and gas |
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Term
| High-conversion corn syrup |
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Definition
| Complete conversion of starch to glucose (100 DE); less viscous, have greater sweetening power, are able to promote fermentation, and contribute to browning; due to smaller molecules |
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Term
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Definition
| Commercially made by adding a weak acid to cornstarch, then boiling, filtering, and evaporating the mixture until the right sugar content is achieved |
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Term
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Definition
| Alternative sweetener, 300x-400x sweeter than sucrose, con withstand heat, yields no calories, bitter after taste, Sweet 'n' Low |
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Term
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Definition
| Alternative sweetener, composed of aspartic acid and phenylalanine, 180x sweeter than sucrose, 4 calories, not bitter, not heat stable, NutraSweet and Equal, products carry warning label |
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Term
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Definition
| Alternative sweetener, 130x sweeter than sucrose, stable to heating and cooling, bitter, Sunette or Sweet One, |
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Term
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Definition
| Alternative sweetener, 600x sweeter than sucrose, sucrose molecule with 3 chloride atoms, heat stable, no calories, non-bulking, Splenda |
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Term
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Definition
| Alternative sweetener, 8000x sweeter than sucrose, composed aspartic acid and phenalyhaline, no calories |
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Term
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Definition
| Different combination of nutritive and non-nutritive sweeteners; increase sweetness and decrease bitter after taste; end result is more than the sum of the parts involved |
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Term
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Definition
| Sugars: fructose, glucose, sucrose; Organic acids: tart quality, citric acid, malic acid, tartaric acid, and benzoic acid; acidity varies with ripeness; high in fiber, responsible for texture and firmness; pectic substances, Protopectin: unripe fruit, hard, insoluble, Pectin: ripe, soft, soluble in hot water, Pectic Acid: overripe fruit, mushy; Phenolic compounds, ring structures, responsible for enzymatic browning, turn brown in presence of enzyme and oxygen forming melanins |
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Term
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Definition
| Ripen after picking, dramatic increase in oxygen consumption, fruits living and respiring after harvesting, atmospheric shortage |
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Term
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Definition
| Do not ripen after picking, no peak in oxygen consumption, do not develop off vine, no aromatic compounds formed |
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Term
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Definition
| Oxygen + substrate + enzyme > melanins (brown pigments); prevented by blocking oxygen exposure, adding acid, heat, or cold temperatures, vacuum packing, canning |
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Term
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Definition
| Ingredients include pectin, acid, sugar, water (all of which are found in ripe fruit); pectin is a fiber that forms a network that holds water; acids hydrogen (H+) ions neutralize negative charges; water brings reactants together (universal solvent); sugar interacts with water forming hydrogen bonds and allows methyl groups to find each other |
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Term
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Definition
| Bonding system is ionic, slightly stronger bond |
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Term
| Nutritional value of veggies |
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Definition
| Good source of fiber: cellulose, hemicellulose, some pectic substances, gums, lignins; Good source of vitamins: C (beta-carotene); High in calcium, potassium, zinc, and iron; Some are high in starch: potatoes, legumes, corn, carrots, peas; Phytochemicals: may inhibit cancer |
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Term
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Definition
| Three classes: carotenoids, chlorophyll, and flavanoids |
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Term
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Definition
| Fat soluble, very stable, can oxidize, gets darker when cooked; yellow-orange in color, found in carrots and squash; combinations such as lycopene is red orange and found in tomatoes; xanthophylls are light yellow and found in pinnapple; |
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Term
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Definition
| Fat soluble, green color, necessary for photosynthesis; chlorophyll-a is blue-green, chlorophyll-b is green; changes color with heat, heating releases acids and lowers pH; in alkaline it forms chlorophyllin, bright green, |
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Term
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Definition
| Water soluble; three groups: Anthocyanins: red in acid, purple in neutral, blue in base; Anthoxanthins: white in acid, yellow in base; Betalins: deep red-purple in acid, yellow in base |
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Term
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Definition
| Use little water, short cooking time, use lid, such as steaming, microwaving, and baking |
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Term
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Definition
| Cruciferous veggies, onions and garlic; contain compounds that release hydrogen sulfide gas when cooked, use more water, no lid, don't over cook |
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Term
| Dry heat methods for veggies |
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Definition
| Baking, roasting, sauteing, deep-fat frying |
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Term
| Moist heat methods for veggies |
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Definition
| steaming, foil-wrapping, braising, and microwaving |
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Term
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Definition
| Foundational think liquid in many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced (simmered) and strained; includes water, bones, veggies, herbs, and meat scraps |
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Term
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Definition
| Cream, pureed veggies, sauce, or added bread, noodles, grains, roux, or plain starch |
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Term
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Definition
| Appetizer: small, tart, whets appetite; Accompaniment: small, complements entree in color, texture, and flavor; Main Course: generous serving portion high in satiety value (protein); Desert: may be sweet, complements entire meal |
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Term
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Definition
| Comes from bones, hides, and hooves; collagen is converted to gelatin with heat and water;contains protein (amino acids); Gelatin is granular and needs to be hydrated (step 1) while Jello is pulverized and skips to the dispersion and gel formation phases (steps 2 & 3) |
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