FOOD 2010 Chapter Notes - Chapter 3: Carotene, Hydroxyproline, Histidine

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

Document Summary

Food2010 chapter 3 - chemistry of foods: six categories of nutrients, cho, lipids, protein, vitamins, minerals, water, protein, fat, cho -> give kilocalories, protein/cho = 4kcal/g, fat = 9kcal/g. Function in food: flavour enhancer, water binding, texture, hydroscopic nature (water absorbing, prevent spoilage, delaying coagulation protein. Monosaccharide: 6 carbon: hexoses (glucose, fructose, galactose, 5 carbon: pentose (ribose, deoxyribose) Disaccharides: 2 monosaccharides, sucrose is most common (glucose + fructose, lactose = glucose + galactose, maltose = 2(glucose, linkage formed by removal of water (dehydration) or can be broken by adding water (hydrolysis) Caramelization: application of heat to the point that sugars will dehydrate breakdown and polymerize, once melting points is reached, sugars will caramelize and turn brown. Polysaccharides: oligosaccharides -> 3+ sugar chain, increase dietary fibre content, added to thicken, form gels, bind water and stabilize protein, starch most commonly aided.