1 / 8

Sugar Vs. Starch

Sugar Vs. Starch. By : Amnyst Davis. Productions. Sugar . Starches. C omplex Carbohydrates Types of Starches Granules Ways plants package starch not water soluble Amylopectin Branched (All which ways) Amylose linear Polymer Large molecules made of many smaller molecules.

nova
Télécharger la présentation

Sugar Vs. Starch

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Sugar Vs. Starch By : Amnyst Davis

  2. Productions Sugar Starches Complex Carbohydrates Types of Starches Granules Ways plants package starch not water soluble Amylopectin Branched (All which ways) Amylose linear Polymer Large molecules made of many smaller molecules • Simple Carbohydrates • Saccharides-name for all sugars organic compounds • All carbohydrates contain a hydroxyl group –OH • Types of Sugar • Monosaccharaides • Glucose • Fructose • Galactose • Mannose • Disaccharides • Sucrose • Lactose • Maltose • Alcohol

  3. Chemical Structure Sugar Starch

  4. Functions Sugar Starches Provide Structure Bind- holding two things together Thicken Gelatinization- starch is suspended in water Gelatinization Point- Maximum Swelling Extra 57.0. #1 Energy (Glucose) Bulk Lowers (Cholesterol) Burn fat • Sweeteners • Preservatives • Sugar helps prevent food spoilage • Tenderizers • When sugar is added to the dough it will tenderize the product • Crystallizing Agents • Linked to the solubility of a solute to dissolve in a solvent • Caramelizing Agents • When sugar is subjected to high or prolonged heat, it changes into a brown liquid • Fermenting Agents

  5. Nutritional Implications Sugar Starches Digestible/indigestible- 4 cal. =1 gram Most abundant & most economical food science Extra Glucose  Glycogen 2Hr of exercise then fat – all other stored as fat Fiber, Bran and Bulk Indigestible (cellulose) adds bulk, feed fall , aids in digestion lowers cholesterol aids in weight Ketosis Process at burning off fat w/o carbs damages kidneys, liver & etc. • Dental Carries • Or tooth decay caused by acid damaging the enamel coating on the teeth • Diabetes Mellitus • Is the body’s inability to move glucose from the bloodstream to the cells • Weight Gain

  6. Sources Sugar Starches Grains Nuts Seeds Fruits Vegetables Seaweed • Sugar Cane • Sugar Beets • Maple Syrup • Corn syrup • Sorghum • Honey • Isomalt

  7. How are sugar and starch alike • They are both carbohydrates • They have a similar chemical structure • Both are organic compounds

  8. 10 Question quiz • Every 4 calories counts as how many grams A. 1 gram B. 10 grams C. 4 grams D. 2 grams • Answer is A. 1 gram • Indigestible is ..? A. Cellulose B. Fructose C. Glucose D. Mannose • All complex carbohydrates contain a hydroxyl group –OH. True or False • Answer is False • Is Amylopectin linear or branched ? • Answer is branched • Extra Glucose turns into ? • Answer is B. Glycogen A. Fructose B. Glycogen C. Mannose D. none of the above • Honey is source of ? Starch B. Plants C Bees D. Sugar • Answer is D. Sugar • What is a source of sugar? A. Seaweed B. Nuts C. Isomalt D. Vegetables • Answer is C. Isomalt • Gelatinization is..? A. starch is suspended in water B. starch is suspended in food C. starch is unsuspended in water D. starch is unsuspended in food • Answer is A. starch is suspended in water • What is source of starch? A. Corn syrup B. Maple Syrup C. Sugar Cane D. Seaweed • Answer is D. Seaweed • Monosaccharaides is a starch not a sugar . True or False • Answer is False

More Related