Carbohydrates

Question 1

Name the functions of carbohydrates

Answer 1

Provides bulk of energy

Acting as a protein sparer

Question 2

Name the three types of carbohydrates

Answer 2

NSP (non starch polysaccaride)
Sugars
Starches

Question 3

Name the simple carbohydrate.

Answer 3

Sugars

Question 4

Name the complex carbohydrate

Answer 4

NSP

Starches

Question 5

What is the chemical name for simple sugars and give 1 example

Answer 5

Monosaccharides

Glucose/ Fructose

Question 6

What is the chemical name for double sugars give 1 example

Answer 6

Disaccharides

Sucrose/lactose/maltose

Question 7

What is the difference between fruit and free sugars.

Answer 7

A fruit sugar is a natural sugar from either fruit or vegetables
A sugar that is either added or outside the cellular structure

Question 8

Describe a hidden sugar.

Answer 8

This is a sugar that is found in foods that wouldn’t commonly be associated with having sugar for example ready meals.

Question 9

What are the affects of having a high sugar diet.

Answer 9

Dental caries

obesity

Question 10

What is the chemical name for a complex carbohydrate

Answer 10

Polysaccharides

Question 11

Name the three most important starches and origins and function.

Answer 11

Starch
Mainly found in plants
Made up of many glucose molecules

Pectin
Found naturally in some fruits
Forms a gel in water and helps jam to set
has some relation to lowering cholesterol

Glycogen
Made from glucose by humans
Small amounts stored in the liver and muscles as energy reserve

Question 12

Sources of starch

Answer 12

Root vegetables

Cereals and cereal products

Question 13

Describe the affects of an Deficiency in sugars.

Answer 13

Lack of energy
Lower blood sugar levels
Weight loss but increase in body fat percentage
Serve weakness due to the fact that fat stores will be depleted and protein will be used for energy

Question 14

Describe the affects of excess sugars in the diet

Answer 14

If not used by the body will be stored as fat

Could led to obesity and obesity related health issues

Question 15

Give some examples of dietary fibre sources

Answer 15

Wholemeal products

Fruits and vegetables with skins not removed for example apples and potato

Question 16

Name the functions of dietary fibre

Answer 16

Healthy digestive system
Weight control
Helps to prevent bowl disease
Soluble dietary fibre can help to lower cholesterol

Question 17

Name the two types of fibre

Answer 17

Soluble and insoluble

Question 18

Desribe the functions of soluble fibre

Answer 18

Slows digestion and absorption of carbohydrates
Helps control blood sugar levels
Can reduce blood cholesterol

Question 19

List some sources of Soluble fibre

Answer 19

Oats
nuts
legumes(beans)

Question 20

Describe the function of Insoluble fibre and give the recommended consumption amount

Answer 20

Cannot be broken down by the body
Absorbs water
Adult = 30 grams

Question 21

Give some sources of Insoluble fibre

Answer 21

Wholegrain foods, brown rice
Fruits and vegetables with skin still on
Nuts and seeds

Question 22

Describe the affects of excess dietary fibre and the affects of Deficiency

Answer 22

Will limit the absorption of iron and calcium
Constipation
Could increase the risk of bowl cancer

Question 23

Describe the starch Amylose

Answer 23

Simplest form of starch.
Made up of 300 glucose units.
They are a straight chain of α-glucose units.
They form a helix (spiral) because of their angled bonds.
Has bonds between carbon 1-4. This is its Glyosidic link. In this process water is expelled.
O-O-O-O-O-O-O-O
Each one above represents an Alpha glucose

Question 24

Describe the starch Amylopectin

Answer 24

More complex structure and larger than amylose.
Made up of shorter chains of α-glucose with many branches.
Often has many thousands glucose units.
Has 1-4 bonds in order to form the overarching structure but to make Amylopectin also has 1-6 bonds to form the branches.
80 % of starch found in plants is Amylopectin

Question 25

What happens to a starch based sauce when either lemon juice sugar are present.

Answer 25

The presence of acid for example lemon juice this reduces the strength of the gel and instead forms a vicious paste by hydrolysing the starch.
The presence of sugar means that the gels strength reduces the strength of the gel as it competes with the starch therefore reducing the overall viscosity.

Question 26

Describe Gelatinisation

Answer 26

This is the process where starch molecules are heated at between 60 and 80 degrees and for completion of the process 100. At 60 degrees the starch molecules absorb liquid and swell up to 4 times their size then at 80 degrees the starch pops and realises both amylose and amylopectin and then at 100 degrees the process is fully completed.

Question 27

Describe Retrogradation of Starch

Answer 27

This is the process of starch reverting back to its original structure after it being damaged and water being released this commonly happens with frozen food that needs to be thawed that contain starch.

Question 28

Why use a modified starch?

Answer 28

• Increased stability
• Change in their appearance
• Change in their Viscosity
• Modified starch can be used in order to replace fat in foods. As it can perform the same function without the health drawbacks
• Alter the gelatinisation time commonly to be lower

Question 29

What special types of Gels can be formed with a modified starch?

Answer 29

• Soft gels
• Quick forming gels
• Stable gels
• Gels that retrograde less easily
• Gels with good freeze-thaw properties