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Module Lecture-2 Water and Charbohydrates

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23 views25 pages

Module Lecture-2 Water and Charbohydrates

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malikwholesale5
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Essentials of Food Science &

Technology
FST-301 3(2-1)

National Institute of Food Science & Technology


University of Agriculture, Faisalabad
© 2007 Institute of Food Technologists 1
© 2007 Institute of Food Technologists 1
Food constituents: Water and
Carbohydrates
Water
Nature of water in food

 Molecular formula of water is H2O

Fruits and vegetables


• 60-95%
Forms of water in different foods
• Free form (Fruits & vegetables, meat, fish, poultry & egg)
• Bounded form
• Physically bound form (Jam, jelly & marmalade)
• Chemically bound form (Sugar & Salt)
Nature of food dispersions
Dipole nature
• Water molecules have a dipole nature and dissolve because of attractions between
the water dipoles and the ions
• such as alcohols, aldehydes and ketones
• Several found dispersed in water phase in the foods
• Among these are carbohydrates, lipids. proteins, vitamins, mineral
• may be colloidal (particle size from 1 nm to 0.5 micro-meter) or coarse (above
0.5micro-meter)
Colloidal
• are made up of long chain macro-molecules consisting of aggregated molecules of
proteins, polysaccharides or lipids
• e.g. ketchup
Conti..
Good gel
• consists of continuous phase of interconnected particles intermingled with a
continuous water phase
• gels have various degrees of rigidity, elasticity and brittleness depending upon the
gelling agent
• e.g. pectin. cellulose, cornstarch, gums
Emulsion
• is a dispersion in which two immiscible liquids are dispersed
• has two phases: dispersed phase (droplets of one liquid) and a continuous phase
(the other liquid)
• Butter and margarine are water-in-oil emulsions, while milk, cream and
mayonnaise are oil-in-water emulsions
Role of water in food
• No chemical reactions can be possible without involvement of water
• provides a medium in which nutrients, enzymes and other chemical
substances are dispersed
• Water is a reactant in as hydrolysis
• presence of water in the correct amount and form is necessary for
acceptable quality of food
• percentage of water and the state in which it appears are important in
determining the storage life of a food
• Fresh fruits and vegetables are high in available moisture
Water in human body
• The human body consists of about 60-70% water
• Most of it is taken in the form of drinking water and beverages
(carbonated, non-carbonated, juices, tea, 'lassi’)
• reasonable proportion of body requirements are also met from other
foods
• while some is produced inside the body as a result of oxidation of
carbohydrates, proteins and fats
• water requirements of man vary with age, type of activity and climatic
conditions
• sedentary man in a temperate environment need about 2L per day, but a
physical laborer demands much more to their body requirements
Carbohydrates
Carbohydrates
Carbohydrates: Composed of carbon, oxygen, and
hydrogen
Carbohydrates have a ratio of one carbon molecule to
one water molecule: (CH2O)n.
• Carbo = carbon (C)
• hydrate = with water (H2O)
Carbohydrates serve as a major source of energy for the
body 16kJ (3.75 kcal/g)
Major sources of carbohydrates in diet are cereals (wheat,
rice, corn) and its products (bread, biscuits, cakes) along
with roots and tubers (potatoes & sweet potatoes)
Fruits and vegetables also are good sources of
carbohydrates
• Simple carbohydrates:
• Monosaccharides and
• Disaccharides

• Complex carbohydrate:
• Oligosaccharide:
• One molecule of oligosaccharide contain 3-7
monosaccharide's
• Two common oligosaccharides found in
legumes like of trisaccharide (raffinose) and
tetrasaccharides, starcheose.
Polysaccharides:
One molecule of polysaccharide contain above 7
to thousands of monosaccharides
Starch:

• Non-crystalline white powder


• Insoluble in cold water
• Can be hydrolyzed in simpler molecule by heating
For example:
• Corn syrup is produced by the hydrolysis of corn starch
• Other polysaccharides, apart from starch include cellulose, glycogen
and pectin
• Cellulose is the principal structural component in carbohydrate in
plants
Simple carbohydrates
• Monosaccharaides:
• It is simplest form of carbohydrate and cannot be
hydrolyzed further by acids and enzymes
• Example are glucose, fructose and glactose
Glucose and Fructose:
• It is found in plants especially in fruits
• Galactose: Does not exist in free state. Only release when
disaccharides Lactose hydrolyze
Simple carbohydrates
• Disaccharides:
• Disaccharide are formed when two monosaccharides
condensed together with the loss of water molecule
• The monosaccharides and disaccharides are collectively
referred to as sugars. These are, in general, white
crystalline compounds, soluble in water and sweet tasting
• On the basis of an assigned sweetness of-100 units to
sucrose, fructose, glucose and galactose
Maltose (glucose + glucose): (Malt sugar)
Sucrose (glucose + fructose): (Can, beet and house hold sugar)
Lactose (glucose + galactose): (Milk sugar)
Sweetness of different
Mono and disaccharides
• Sucrose: 100

• Fructose: 173

• Glucose: 74

• Galactose: 32

• Lactose: 16

• Maltose: 32
Polysaccharides
• General formula for polysaccharides is (C6H12O5)n, n represent
number of monosaccharide units linked together
• Starch is non-crystalline white powder, insoluble in cold water
and solubilize/gelatinize at 57oC
• Retrogradation: (Staling): Recrystallization of starch molecules
in bread during storage (dry surface). To reduce staling problem
we can use SSL (Sodium sterile lactylate) in manufacturing of
bread
• On gelatinizing it act as thickening agent in gravies, soups,
sauces and bread
• In polysaccharides monosaccharides may join together to form
straight or branched chain polymers
• Amylose and amylopectin are major components of starch
Polysaccharides
• Amylose: Straight chain polymers. Contain 70-350 glucose
units per chain
• Amylopectin: Branched chain polymers. Contain several
hundreds glucose units per chain
Other polysaccharides than starch
• Cellulose:
• Principal structural carbohydrate in plants
• Unaffected by the digestive enzymes of humans and other nasogastric
animals
• Serves as a form of fiber and provide bulk to the diet
• Glycogen:
• Stored in the liver and muscles as a storage form of glucose
• Glycogen is not a significant food source of carbohydrate and is not counted as
a dietary carbohydrate in foods
Gelatin:
• Animal Source from bones
• Pectin:
• Mainly found in peels and some time in flesh of fruits and vegetables.
• Having superior gelling properties than starch
• Agar and Alginate:
• Extracted from sea weeds
• Capable of forming gels especially in making culture media
Carbohydrates in Human Nutrition:
• In the human digestible carbohydrates (sugar, starches) mainly serve
as sources of energy
• These are converted into monosaccharides in the digestive tract and
when absorbed, Yield about 16 kJ (3.75 kcal) of energy/g after
oxidation
• If in excess of body energy needs are consumed, part is stored as
glycogen and the rest converted to fat for storage in adipose tissue
• The major sources of carbohydrates in the diet are cereals such as
wheat, rice, com and their products (bread, biscuits, cakes),and roots
and tubers (potatoes and sweet potatoes)
• Fruits and vegetables also supply appreciable quantities of especially
sugars and dietary fiber
Fibers
Dietary fibers are the structural parts of plant-derived
foods—vegetables, fruits, whole grains, and legumes.
• Dietary fibers differ from starches in that the bonds
between their monosaccharides cannot be broken
down by digestive enzymes in the body
• For this reason, dietary fibers are often described as
non-starch polysaccharides
• Soluble fibers:
Some dietary fibers dissolve in water form gels and are easily
digested by bacteria in the colon (fermentable) found in oats,
barley, legumes, and citrus fruits,
Soluble fibers are most often associated with protecting against
heart disease by lowering blood cholesterol and controlling
blood pressure along with controlling diabetes through reducing
glucose levels in blood
It also act as reducing inflammation and cancer problem
• Insoluble fibers:
Other fibers do not dissolve in water, do not form gels
and are less readily fermented. Found mostly in whole
grains (bran) and vegetables, insoluble fibers
Promote bowel movements, alleviate constipation, and
prevent diverticular disease
• Adequate intake of fiber:
Fosters weight management
Lowers blood cholesterol
May help in preventing colon cancer problem
Helps in preventing and control diabetes
Helps in preventing and alleviate hemorrhoids
Helps in preventing diverticulosis
• Excessive intake of fiber:
Displaces energy- and nutrient-dense foods
Causes intestinal discomfort and distention
May interfere with mineral absorption

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