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Sugars PowerPoint Presentation

Sugars

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Sugars

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Presentation Transcript

  1. Sugars Different Types

  2. Fructose • Found in the following foods:

  3. Sucrose • Found in the following foods:

  4. Glucose • Found in the following foods:

  5. Maltose • Found in the following foods:

  6. Galactose • Found in the following foods:

  7. Lactose • Found in the following foods:

  8. Difference Between Starch & Glycogen • Starch – storage of glucose in plants • Glycogen – storage of glucose in animals

  9. Sweetness of Sugars • Some sugars taste more or less sweet than each other. • If the sweetness of sucrose, is arbitrarily assigned a sweetness of 100%, then here’s how other common sugars compare: • Sugar Sweetnessfructose: 173%sucrose: 100%glucose: 74%maltose: 33%galactose: 33%lactose: 16%

  10. Proteins

  11. Proteins • Made up of amino acids - “building blocks of proteins” • Plants & animals • Need to be broken down into amino acids before our body can use them • Made into proteins to be used • Converted to energy • Stored as fat

  12. Why Do We Need Protein? • Proteins are essential in order for our body to function correctly. • Enzymes • Transportation & Storage • Cell & Tissue Growth • Mechanical Support • Coordination & Motion • Immune Protection • Nerve Generation & Impulses • Fluid Balances Read handout describing in more detail what each of these actually mean.

  13. Amino Acids • Non-essential amino acids – ones that can be produced in our body (12) • Essential amino acids – ones that are required in the diet but body cannot make – need to get from foods we eat

  14. Essential Amino Acids (8) • Phenylalaline • Tryptophan • Valine • Leucine • Isoleucine • Lysine • Methionine • Arginine

  15. Functions of Proteins in Foods • Three major functions • Color • Texture • Flavor • Influenced by whipping, beating, adding ingredients or heating

  16. Color • Not clear – cut • Maillard Reaction – browning reaction between an amino group & carbohydrate • Proteins & sugars – most common reaction

  17. Texture • Production of yogurt • Influenced by the gelation of casein

  18. Flavor • Contribution to flavor not clear cut • Some may add flavor • Amino acids – contribute to bitterness, sweetness & other flavors