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Body’s main source of energy CARBOHYDRATES CARBOHYDRATE PRODUCTION Carbohydrates are produced through a process called photosynthesis plants convert radiant energy from the sun into chemical energy CARBOHYDRATE PRODUCTION Requires carbon dioxide, water, chlorophyll, and sunlight Sunlight = energy Chlorophyll – green pigment found only in plants All carbohydrates in plants are produced into glucose STRUCTURE Carbohydrates are molecules composed of: Carbon Hydrogen Oxygen STRUCTURE Basic structure is in a ring shape Hydroxyl group: oxygen atom and a hydrogen atom bonded together Symbol: -OH Found in all carbohydrates Part of organic alcohols SIMPLE CARBOHYDRATES SIMPLEST CARBOHYDRATE: SUGAR Sugar = saccharide Monosaccharide's: sugar containing one basic molecule to form more complex carbohydrates 6 carbon 12 hydrogen 6 oxygen Arrangement differs Accounts for varying sweetness SIMPLEST CARBOHYDRATE: SUGAR Monosaccharide's Glucose Fructose Galactose include: GLUCOSE Mild sweet flavor Found in corn & grapes Known as blood sugar Essential energy source Found in every disaccharide and polysaccharide FRUCTOSE Sweetest sugar Found in fruits and honey Added to soft drinks, cereals, and desserts GALACTOSE Only found in animals & humans One of the basic sugars in milk Rarely found naturally as a single sugar SIMPLEST CARBOHYDRATE: SUGAR Disaccharides: pairs of monosaccharide's Glucose is always present 2nd of the pair is fructose, galactose, or another glucose Put together by condensation Taken apart by hydrolysis Sucrose, Maltose, and Lactose SUCROSE Glucose + Fructose Tastes sweet Fruit, vegetables, grains Table sugar is refined sugarcane and sugar beets White powdered color MALTOSE Glucose + Glucose Less sweet Produced when starch breaks down In powder form: tan color LACTOSE Glucose + Galactose Main carbohydrate in milk Known as milk sugar Pure form: white CONDENSATION Making a disaccharide Chemical Hydroxyl reaction linking 2 monosaccharide’s group + hydrogen Water molecule is a byproduct HYDROLYSIS Breaking down a disaccharide Molecule is divided into smaller parts by adding water Body uses process to digest disaccharides in food HYDROLYSIS Can be triggered by: 1. Presence of an enzyme Used in digestion Each sugar requires a different enzyme 2. 3. Change –ose suffix to -ase Addition of an acid Addition of heat SOURCES OF SUGAR SOURCES OF SUGAR 1. Sugar cane 1st discovered by Chinese Granulated sugar Confectioner’s sugar Molasses Byproduct of sugar refining Brown sugar Either stop refining process before all the molasses is removed Or adding molasses to granulated sugar *tip – add a slice of bread, apple slices, or piece of lettuce to hardened brown sugar! SOURCES OF SUGAR 2. Sugar beets 3. Powdered sugar, granulated sugar, and brown sugar Cheaper costs! Maple syrup 40 gallons tree sap = one gallon of maple syrup Most pancake/waffle syrups are only 2% maple syrup or less Use corn syrup instead SOURCES OF SUGAR 4. Corn syrup 5. Honey 6. Processed by hydrolyzing cornstarch into glucose 1st sweetener in food preparation Isomalt Does not form crystals Blown and spun into sugar creations SUGAR IN FOOD PREPARATION SUGAR IN FOOD PREPARATION Sweeteners Connected to molecular structure Fructose, sucrose, glucose, galactose, maltose, then lactose The sweeter the sugar, the simpler the structure of the molecule 1. SUGAR IN FOOD PREPARATION Preservatives Water is drawn to sugar before it is drawn to bacteria Without water, bacteria can’t grow or divide Helps products, such as cakes, stay moist 2. SUGAR IN FOOD PREPARATION Tenderizers Helps make dough tender 3. Italian bread will have a paler color and chewier texture because it does not contain sugar Sugar will increase the pourability of a batter SUGAR IN FOOD PREPARATION Caramelizing Agents Caramelization: process of subjecting sugar to high or prolonged heat, which changes into a brown liquid Dehydration is partially responsible for the browning and flavor changes 4. Brown crust on bread & condensed milk SUGAR IN FOOD PREPARATION Fermenting Agents Sugar serves as a food supply for microorganisms (yeast) to create desired change in food 5. Examples: Yeast breads, wine, and beer SUGAR IN FOOD PREPARATION Crystallizing Agent Linked to the solubility of sugars Sugar’s ability to dissolve increase as temperature of solution increases Water will evaporate as solution is heated to higher temperatures creating a supersaturated solution Supersaturated: any solution that has been heated to dissolve more solute than the water would normally hold 6. CRYSTALLIZING AGENT Factors that affect sugar crystal formation 1. Type of sugar Sucrose crystallizes rapidly with large crystals Honey or molasses added to slow crystal formation 2. Use of interfering agent Substances that can prevent or slow crystal growth Corn syrup – fine crystals Butter, cream, egg white – smooth, creamy candy Cream of tartar, vinegar – increase sweetness CRYSTALLIZING AGENT Factors that affect sugar crystal formation 3. Agitation of the sugar syrup Beating and stirring of a candy solution When hot, slightly stirring increases likelihood of crystal formation Constant stirring cooled syrup prevents large crystals from forming CRYSTALLIZING AGENT Factors that affect sugar crystal formation 4. Cooling of the sugar syrup Vital if the final texture is to be smooth Cooling rapidly produces large crystals in candy 5. Ripening of the finished product Allowing candy to sit for a period in order to form creamy, smooth texture Fondant SUGAR IN THE BODY NUTRITIONAL VALUE OF SUGAR 6.5% of calories should come sugar Produce 4 kilocalories per gram when digested Absorbed into the bloodstream & heads to the liver Converted into glucose in the liver NUTRITIONAL VALUE OF SUGAR Unneeded glucose is changed into glycogen Glycogen: multibranched chains of glucose 2/3 of glycogen stored in muscles remaining stored in the liver FUNCTIONS OF SUGAR IN THE BODY 1. Main supply of energy When body needs energy, single glucose is broken off a branch of glycogen Allows 2. Body can use 1/5 of total glycogen stores in 20 minutes during intense physical activity Allows for proper digestion of fats and proteins 3. for large amounts of glucose to be available quickly Without sugar, toxins would build up in the blood resulting in liver damage Necessary for brain functions Increases serotonin, calming effect & antidepressant HEALTH CONCERNS Tooth decay Bacteria in mouth feed on sugar and produce plaque Plaque reduces oxygen, which cause the bacteria to release acids that dissolve tooth enamel Does not necessarily have to be sugar, but any food that contains carbohydrates HEALTH CONCERNS Diabetes mellitus: body’s inability to move glucose from the bloodstream to the cells Insulin: hormone produced by the pancreas Do not produce enough insulin, or their bodies fail to recognize its presence Unable to handle large amounts of sugar in their bloodstream HEALTH CONCERNS Weight gain All excess calories will be stored as fat Practice moderation Many foods high in added sugar provide few other nutrients
