week 6 Flashcards
(32 cards)
Simple sugars
- simple
- monosaccharides - glucose(blood sugar,), fructose(fruits sugar), galactose
- complex
- maltose(glucose+glucose), sucrose(glucose+fructose), lactose(glucose+galactose)
Sugars
- natural sugars - table sugar(sucrose), corn syrup
- synthetic sugars/ sweeteners- HFCS, Aspartame
History of sucrose(sugar):Triangular trade
- the history of the modern world was vastly influenced by the spice trade and the sugar trades
- “triangular Trade” - never sail an empty ship
- 1700’s 1800’s - sugar, rum, slaves
Sucrose
- table top sugar
- the gold standard
corn syrup
- 100%glucose
- obtained from hydrolysis of (corn) starches
- cheap
- less sweet compared to sucrose
- hygroscopic
- mixture of polymers and fragments
- inhibits crystallization of sugars
Partial hydrolysis produces:’ - Glucose(dextrose)
- maltose
- dextrins (high MW polysaccharides)
HFCS
- ordinary corn syrup can be treated with enzymes to produce: high fructose corn syrups(HFCS)
- sweeter than “regular”corn syrups
- cheaper than sucrose
There are no instruments that measure sweetnedd
Coconut sugar is healthier than white sugar
- derived from the coconut palm tree
- believed to be more nutritious and has a lower glycemic index compared to sugar
- made in a natural 2-step process
- calories:high as regular sugar
The glycemic index (GI):
Measure of how quickly food raise blood sugar levels
Insulin(fiber)
slows down sugar absorption
Hydrolysis
is the process of splitting a molecule apart and adding the equivalent of a water molecule to the product
White Sugar
White table Sugar•Chemical Name = Sucrose•Only taste is sweetness•Uniform quality (99.99+ % purity)•Keeps indefinitely•Source of nutritive energy•“Empty calories”?
Brown Sugar
•Light brown sugar contains 3.5 percent molasses, while dark brown sugar might contain 6.5 percent molasses.
- Brown sugar has more “taste” or flavor than white sugar
- Brown sugar imparts the taste of molasses to recipes
•Brown sugar is hygroscopic•that is, it holds moisture and makes things stay moist •Gives softer texture•The darker the sugar the chewier your baked product
Coconut Sugar
Derived from the coconut palm tree
Believed to be more nutritious and has a lower glycemic index compared to sugar.
Made in a natural 2-step process:
con. Coconut sugar
Regular table sugar (sucrose) is 50% fructose and 50% glucose,
•High-fructose corn syrup is roughly 55% fructose and 45% glucose.
- Coconut sugar is 70–80% sucrose, which is half fructose.
- Supplies almost the same amount of fructose as regular sugar.
- Consumed in excess, added sugars may cause all sorts of problems like metabolic syndrome, obesity, diabetes and heart disease.
con. Coconut sugar
Coconut sugar retains some of the nutrients found in the coconut palm.•Iron, zinc, calcium and potassium, along with some short-chain fatty acids like polyphenols and antioxidants.•Contains a fiber called inulin, which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar•CALORIES: High (same as regular sugar) •Yo u w o u l d h ave to e a t a r i d i c u l o u s a m o u nt o f i t to s a t i s f y yo u r n e e d fo r t h e a b o ve nutrients.•High sugar content outweighs any potential benefits.
ALL NATURAL Sugar
Does Natural mean you should eat a lot of it? And there will be zero consequences?
•Pouring with a heavy hand because it is natural
Ex: agave, Maple syrup and honey
Sugar
Organic candy is still candy with lots of sugar
Disaccharides: Lactose
Milk Sugar
•Composed of glucose & galactose
•1/6 sweetness of sucrose
•Has low solubility (NB)
Interesting facts about milk
- Only humans:
- Consume milk of other species
- Consume milk after weaning
- (Oh, all right, tell me about your kitty-cat)
- Northern Europeans are the primary group that:
- Consumes fluid milk as adults
- Many other humans:
- become lactose intolerant•decrease and lose production of LACTASE and cannot digest lactose.
Breaking down Lactose
Lactose–>Lactase—–>Glucose,Glucose
Primary/True Lactose intolerance
Extremely rare genetic condition: Exception is premature babies -underproduction of lactase•Not compatible with normal life unless there is medical intervention.•Truly lactose-intolerant baby would not thrive from birth (no weight gain) and show obvious symptoms of malabsorption and dehydration.
Secondary Lactose intolerance
Lactase is produced in the very tips of the microscopic folds of the intestine, therefore, anything that damages the gut lining can cause secondary lactose intolerance.•Even subtle damage to the gut may wipe off these tips and reduce the enzyme production
Possible causes of Lactose Intolerance
Gastroenteritis.•Food intolerance or allergy. In breastfed babies, this can come from food proteins, e.gcows’ milk, wheat, soy or egg, or possibly other food chemicals that enter breastmilk from the mother’s diet, food the baby has eaten.•Parasitic infection such as giardiasis or cryptosporidiosis.•Coeliac disease (intolerance to the gluten in wheat and some other grain products).•Bowel surgery.
Lactose Intolerance:How do we get around this problem?
Naturally
- fermentation e.gDairy Products
Use of Enzymes: Lactase
- Can be added directly during processing
Through Dietary Supplements: Lact-Aid ́
- To be taken with meals
