3 Carbohydrates in Foods Free Online FlashCards

What is a monosaccharide?

A monosaccharide is a single sugar unit, such as glucose or fructose.

What makes a sugar a reducing sugar?

Reducing sugars can expose a reactive carbonyl group and participate in reactions such as Maillard browning.

How do amylose and amylopectin differ in structure?

Amylose is mostly straight, with α(1→4) linkages. Amylopectin has α(1→4) chains and α(1→6) branch points.

How does human digestion of starch differ from cellulose?

Humans can digest starch but not cellulose; cellulose contributes dietary fiber and helps form plant structures.

What happens during starch gelatinization?

Gelatinization occurs when heated starch granules absorb water, swell, and lose some internal order, increasing viscosity.

What do hydrocolloids do in food?

Hydrocolloids interact with water to thicken liquids, stabilize mixtures, or form gels.

How do dissolved sugars affect frozen desserts?

Dissolved sugars lower the freezing point, helping give ice cream and other frozen desserts a softer texture.

What reacts in the Maillard reaction?

The Maillard reaction occurs when a reducing sugar reacts with amino groups from amino acids or proteins, producing brown pigments and flavor compounds.

Which monosaccharides form sucrose and lactose?

Sucrose consists of glucose and fructose; lactose consists of glucose and galactose.

Is sucrose a reducing sugar?

Sucrose is nonreducing unless it is broken down into its component sugars.

What is starch retrogradation, and what can it do to food?

As gelatinized starch cools, some chains reassociate into more ordered structures. This can set a gel and contribute to bread staling.

How does pectin help give fruit preserves their texture?

Pectin helps fruit preserves set and can retain water in gels. Its performance depends on its structure and conditions such as acidity, sugar concentration, and calcium.