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Sugar v. starch

Sugar v. starch

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Sugar v. starch

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  1. Sugar v. starch Erica solorio

  2. Production Sugars Starches

  3. Chemical Structure Sugars Starches Consist of molecules of 100 to several thousand Glucose units linked in chains Composed of Glucose • Organic Compounds • Contain Carbon Compounds

  4. Functions Sugars Starches Provide Structure Bind Thicken • Sweeteners • Preservatives • Tenderizers • Crystallizing Agents • Caramelization • Fermentation

  5. Sources Sugars Starches Rice Corn Potatoes Oats • Sugar Cane • Sugar Beet - Sorghum - Sugar Maple Tree Sugar Cane Sugar Beet Rice Corn Potatoes Oats Maple Tree Sorghum

  6. Nutritional Implications Sugars Starches Provide bulk for the digestive processes Tie up bile acids, decrease their reabsorption Lower cholesterol levels in the blood, retarding atherosclerosis Promote the utilization of fat • Produce 4 calories per gram when digested • Dental Caries • Diabetes Mellitus • Weight Gain