Complex carbohydrates
-
Upload
walter-hyde -
Category
Documents
-
view
21 -
download
0
description
Transcript of Complex carbohydrates
![Page 1: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/1.jpg)
Complex carbohydrates
Ch 9 A
![Page 2: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/2.jpg)
Types of complex carbohydrates• Starches• Cellulose• Gums • Pectins• others
![Page 3: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/3.jpg)
Starches• Polymers of sugar• Most abundant complex carb in the diet• Most have 100 to several 1000 glucose units in chains
![Page 4: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/4.jpg)
Starches ( cont)• Wheat is main source in the US
• Also found in • rice,• corn, • potatoes, • and oats
• Any grain or seed is high in starch.
![Page 5: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/5.jpg)
Starches ( less commonly used)• Rye• Sorghum • Soy• Tapioca -is a starch extracted from cassava root. • Arrowroot- is an easily digested starch extracted from the roots of the
arrowroot plant
![Page 6: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/6.jpg)
Two basic structures of starch
• Amylose- units are linked linear
• Amylopectin- units have a branchedstructure
![Page 7: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/7.jpg)
Starch is nature’s carb supply• Plants produce starches in packets called granules• Not soluble in cold water• Size and shape vary from plant to plant
• Rice = smallest granule• Potato = largest granules
• Varying starches varies performance of starches in foods
• Starches with mainly amylopectin are called waxy starches
![Page 8: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/8.jpg)
Cellulose• A polysacchride
![Page 9: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/9.jpg)
polysaccharides• High molecular weight polymers or long chains of monosaccharide units• (Eg. cellulose and starch = polymers of glucose)
• Form part of cellular structure and firmness of tissues• ( Eg. cellulose , pectins, and gums)
• Energy reserve for animals and plants• (Eg. glycogen, starch)
![Page 10: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/10.jpg)
Carbs: polysaccharides• Sources:• Seaweed• Microbial products• Plant exudates • Plants
• Different from simple sugars:• Usually insoluble in water and tasteless
![Page 11: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/11.jpg)
Carbohydrates: Polysaccharides• Agar*• Alginates*• Carrageenan*• Xanthan gum• Gum Arabic/ acacia gum• Pectins• Starch• Cellulose, hemicellulose
* ( not in text materials)
![Page 12: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/12.jpg)
Carbohydrates: polysaccharides• Agar, Alginates, Carrageenan• Extracted from seaweed• Suspending and thickening agents
• Salad dressings, puddings, pie fillings, ice cream, sherbet and icings• Cocoa particles suspend in chocolate milk
![Page 13: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/13.jpg)
Chocolate Milk• Purchase choc milk does not separate
• Nestle Quick milk will separate
![Page 14: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/14.jpg)
Carbohydrates: Polysaccharides ( other)• Xanthan gum• Extracted from bacteria (xanthomonas campestris)
• From cabbage spoilage bacteria
• Used to control viscosity ( thickness)
• Used as a suspending agent ( salad dressing)
• Provides Loaves structure in wheat-free bread
![Page 15: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/15.jpg)
Carbohydrates: Polysaccharides ( other)
• Gum Arabic ( acacia gum)*• Plant exudates from the bark of a certain tree (acacia trees)• Jelly beans: thickening agent• Beer : stabilizer for foam head
*Expensive polysaccharide
![Page 16: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/16.jpg)
Carbohydrates: Polysaccharides Pectins- C6H10O7 (polygalacturonic acid metyl ester)
• Naturally found in plant tissue• Lemons, oranges, apples• Soft fruits not a good source
• Considered a food additive GRAS• Generally regarded as safe
• Used as jelling agents in jams and jellies• Hydrocolloidal that binds with water to create gel / thickener• Contribute to viscosity (resistance flow) of ketchup and tomato paste• Overall mouth feel of foods• Help maintain particles in suspension in OJ and unclarified apple juice
![Page 17: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/17.jpg)
Lab: which fruits contain pectin?• Target: Observe the concentration and effect of pectin
• Apple• Peach• Pear• Blue Berries• Grapes• Straw berry
![Page 18: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/18.jpg)
![Page 19: Complex carbohydrates](https://reader030.fdocuments.in/reader030/viewer/2022020322/56813021550346895d95a19c/html5/thumbnails/19.jpg)
• Thickened Starch Mixtures• Types• • Sol—a thickened liquid• • Paste—thickened starch mixture that has little fl ow but is• spreadable• • Gel—a rigid starch mixture• Properties• • Retrogradation—gel becomes fi rm as it cools• • Syneresis—water leaks out of gel during storage• • Viscosity—resistance to fl ow• • Gelatinization—starch granules absorb water and swell,• causing thickening of liquids