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home ec > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Monosaccharides
chemical formula
examples
source

A

C6H12O6
Fructose, glucose
Honey, fruit

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2
Q

Disaccharides
Chemical formula
examples
sources

A

C12H22O11
Lactose, sucrose
Milk, table sugar

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3
Q

Polysaccharides
Chemical formula
Examples
Sources

A

(C6H10O5)n
Starch, cellulose
Cereals, skins of fruit and vegetables

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4
Q

Effects of heat

A

Moist heat dissolves sugar, creating syrup
Dry heat causes sugar to caramelise
Maillard reaction

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5
Q

Hydrolysis

A

Disaccharides reacts with water
Broken down into simpler sugar
Enzymes can speed up reaction

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6
Q

Inversion

A

When sucrose reacts with water in the presence of an acid or enzyme it produces glucose and fructose

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7
Q

Crystallisation

A

When a liquid has dissolved as much sugar as it can and more is added

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8
Q

Reducing sugar

A

Sugar can remove oxygen from other substances

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9
Q

Assists aeration

A

Sugar denatures egg protein

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10
Q

Properties of sugar

A 
Effects of heat
Hydrolysis
Inversion
Crystallisation
Reducing sugar
Assists aeration
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11
Q

Properties of starch

A 
Insoluble in cold water
Uncooked is indigestible
Hygroscopic
Dextrinisation
Gelatinisation
Dry heat
Gel formation
Pectin extraction
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12
Q

Hygroscopic

A

The ability to absorb moisture from the air

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13
Q

Dextrinisation

A

Some foods containing starch also contain short chains of polysaccharides called dextrins
When heat is applied a brown compound called pyrodextrin is formed

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14
Q

Gelatinisation

A

When starch is combined with water and heated it swells, bursts and absorbs moisture
The mixture thickens
A temperature over 85C will create a sol, which can be used to thicken soups and sauces

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15
Q

Dry heat

A

Starch grains burst and absorb any fat

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16
Q

Gel formation

A

Pectin contains long chains of polysaccharides
When heated they form a 3D arrangement in which water becomes trapped
When the mixture cools down a gel is formed

17
Q

Pectin extraction

A

Pectin in underripe fruit is called protopectin
It cannot absorb water
If an acid is added the protopectin is converted to pectin

18
Q

Culinary uses of sugar

A 
Sweetener
Preservative
Caramelisation
Fermentation
Gel formation
Prevents discolouration of fruit
19
Q

Culinary uses of starch

A

Thickener
Hygroscopic
Dextrinisation

20
Q

Culinary uses of Non-starch polysaccharides

A

Gel formation

Cellulose gives a feeling of fullness

21
Q

Functions of carbohydrates

A 
Heat and energy
Stored as an energy reserve
Excess converted to fat
Cellulose prevents bowel disorders
Cellulose gives a feeling of fullness
22
Q

Digestion in mouth

A

Salivary amylase
Starch
Maltose

23
Q

Digestion by pancreas

A

Amylase
Starch
Maltose

24
Q

Digestion by small intestine

A

Maltase>maltose>glucose
Sucrase>sucrose> glucose, fructose
Lactase>lactose> glucose, galactose

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