FOOD 2010 Chapter Notes - Chapter 3: Unsaturated Fat, Dietary Fiber, Monosaccharide

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter #3: chemistry of foods. Biotin: a water soluble vitamin; functions in fatty acid synthesis. Birefringence: the ability of a substance to refract light in two slightly different directions to form two rays; this produces a dark cross on each starch granule when viewed with a polarizing microscope. Cellulose: a plant carbohydrate of long chains of glucose; indigestible to humans. Disaccharides: a sugar composed of two simple sugars or monosaccharides; two monosaccharides linked together; simple sugars with two basic units. Fatty acids: a chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to from triglycerides. Gelatinization: changes that occur in the first stages of heating starch granules in a moist environment; includes swelling of granules as water is absorbed and distribution of the organized granule structure.