Topic 7: Carbohydrates Flashcards
what are the functions of carbohydrates?
provide body energy for physical activity
provide body with energy to maintain body function
provide dietary fibre/non-starch polysaccharides to help digestion
sweeten and flavour foods
what are the functions of starch?
longe for sugars to digest
avoid overeating and obesity
feeling of fullness
add bulk to our diet
what does a deficiency of carbohydrates cause?
cancer, CVD, CHD, diabetes and dental problems
what is the function of fibre in the diet?
absorbs moisture
provides bulk
efficient removal of waste
helps to ‘push’ other foods
what are sources of insoluble fibre?
Bran, peels of fruits and vegetables
what is soluble fibre?
slows down digestion, absorption of carbohydrates, control sugar levels, satiety
what are the benefits of soluble fibre?
reduce risk of heart disease, reduce blood cholesterol
what are sources of soluble fibre?
Oats
peas
beans
carrots
What is caramelization?
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour
what type of reaction is caramelisation?
non-enzymatic browning reaction
What is the Maillard reaction?
non-enzymatic browning
occurs between combo of amino group with a reducing sugar– baking bread, frying potatoes
what is dextrinisation?
Browning which occurs through the application of dry heat which converts starches to dextrins which are brown in colour and have a unique flavour and aroma.
What is pectin?
Complex carb are present in ripe fruits
what is retrogradation?
Appears as leaking of fluid - bonds between amylose molecules continue to form after gel formation, forcing liquid out of gel
What are monosaccharides?
simple sugars that absorb more quickly into the body, providing faster energy
Where is sucrose found?
Plant stems (sugar cane)
what does a deficiency of fibre cause?
constipation, diverticular disease
what is insoluble fibre?
This type absorbs water and increases bulk to help the gut work properly, poop becomes soft
what is gelatinisation?
thickening on heating and setting on cooking
what are dextrins?
brown pigment responsible for brown colour. Reaction between surface sugars and proteins (Maillard Reaction)
what are the two types of carbohydrates?
simple and complex
what are examples of monosaccharides?
glucose, fructose, galactose
where is glucose found?
fruits and vegetables
Where is fructose found?
fruit and honey
