Carbohydrates

1. Carbohydrates HFA 4C Nutrition and Health – Mrs. Filinov

2. WHAT ARE CARBOHYDRATES? A carbohydrate is an organic compound that is the body’s main source of energy. • It is part of two main elements: Carbon and Hydrogen, and it also include oxygen. • They are produced by green plants: Using the sun’s energy, plants convert carbon dioxide and water into glucose and oxygen. • GLUCOSE – the basic sugar molecule from which all the carbohydrates are built. • A plant can convert the glucose molecules into other sugars, starches and fiber.

3. KINDS AND TYPES of CARBOHYDRATES Simple Carbohydrates: • Sugars • They are natural part of many foods: they have sweet taste. • They are also called: SACCARIDES – a sugar or a substance made from sugar, that follow two basic molecular structures:

4. MONOSACCHARIDES – or single sugars include: • GLUCOSE – the “building block” of all sugars and thus of all carbohydrates. • FRUCTOSE – can be found in fruits and tree sap. • GALACTOSE – is not found free in nature, but is always bonded to something else such as milk products as yogurt and aged cheese.

5. DISACCHARIDES • Are made of two monosaccharides bonded together. They include two most common sugars found in food: • SUCROSE - that is made of glucose and fructose. • LACTOSE - This is found in milk and is composed of glucose and galactose. • MALTOSE – is a less common disaccharide and occurs in cereal and sprouting grains. It consists of two glucose units.

6. PROPERTIES OF SUGARS • SWEETNESS • depends in part on how a certain sugar’s molecules “fit” with the taste bud sites that register the sweet taste. • Concentration, consistency, temperature, and PH level can also affect how sweetness is judged. • CARAMELIZATION • This is a browning reaction that can occur with any kind of sugar when heated. • SOLUBILITY • Sugars are highly soluble in water because of the many hydroxyl groups that they contain. • Fructose is the most soluble, followed by sucrose, glucose, maltose, and lactose. • CRYSTALLIZATION • Forming of the crystals when the sugar reaches a certain concentration.

7. COMPLEX CARBOHYDRATES: • STARCH AND FIBER • They are both found in dry beans, peas, and lentils; vegetables, such as potatoes and corn; and such grain products as rice, pasta, and breads. • STARCHES are literally plant food. They are stored in granular form in the seeds and roots. • FIBER is related to the table sugar and is what gives plants their structure. The main plant fiber found in food is cellulose.

8. CARBOHYDRATES IN THE BODY • Carbohydrates are used and stored by the body in various ways to help supply it with a steady steam of energy.

9. ENERGY PRODUCTION: • Carbs are efficient fuel for the body. • Each gram of digested carbs-sugars and starches-produces 4 kcal of energy • Glucose is the main carbohydrate found in the blood as blood sugar.

10. BLOOD GLUCOSE LEVELS As one of the digestive duties, the pancreas monitors the flow of the glucose to the cells. • DIABTETES is a condition in which the body can not regulate blood glucose level; • Type I diabetes occurs in children and young adults – the pancreas secretes little or no insulin. • Type II diabetes is most common and accounts over 90% of all cases – the pancreas does produce insulin, but either not enough or the insulin can not be used effectively. • Both types of diabetes cause an abnormally high blood glucose level – HYPERGLYCEMIA. • HYPOGLYCEMIA – is a condition opposite of diabetes – an abnormally low level of blood glucose.

11. CARBOHYDRATES IN FOOD PRODUCTION: Your body uses the carbohydrates in one way and the Food Industry in other way. • SIMPLE CARBS or sugars are valued for sweetness. • As sweeteners • For sugar substitute • In candy making they are used for controlling the crystallization or for ripening • COMPLEX CARBS or starches are used as whole or refined for: • Gelatinization – an irreversible thickening process • Thickening properties • Forming a gel • Modifying starches