PPT-Starch and Carbohydrates

Properties of Starches and Gums INTRODUCTION Energy storage for plants and animals Food Industry Thickening or gelling agents Expand or make food systems smaller Give opacity or transparency. Resources:. McMurry. , Organic Chemistry, Ch. 25. Nielsen, Food Analysis, Ch. 10 . Dewick. , Medicinal Natural Products, Ch. 8. Belitz. , Food Chemistry. Carbohydrates. Carbohydrates or “sugars” are . Complex and Simple. What’s the difference. Carbohydrates. Carbohydrates provide much of the fuel that keeps the body going.. Carbohydrates are the body’s most preferred source of energy. They make up the largest volume of our daily food. (60% of our food should be from Carbohydrates). Ch. 9 A. Types of complex carbohydrates. Starches. Cellulose. Gums . Pectins. others. Starches. Polymers of sugar. Most abundant complex carb in the diet. Most have 100 to several 1000 . glucose. units in chains. The Complex carbohydrates: . Starches, cellulose, gums, and . pectins. . Complex Carbohydrates in the Diet. Complex carbs are found in wide variety of grains and grain-based products. Breads . Cereals. BCH 302 [practical]. Complex sugars consist of more than one unit of . monosachride. , it could be. :. . -Disaccharides. contain . two. monosaccharide units. . - . Oligosaccharides . contain . 3-9. Carbohydrates are the basic nutrients that supply the body with the energy needed to sustain normal activity.. What do Carbohydrates do????. Carbohydrates are the main source of energy for the body . Starches, Cellulose, Gums. and Pectins. Starches. – . most abundant complex carbohydrate in diet.. Composed of glucose . Main dietary source in U.S. is wheat flour. Nature’s reserve carbohydrate supply. – polyhydroxyaldehydes or polyhydroxy-ketones of formula (CH. 2. O). n. , or compounds that can be hydrolyzed to them. (aka sugars or saccharides). Monosaccharides . – carbohydrates that cannot be hydrolyzed to simpler carbohydrates; eg. Glucose or fructose.. Qualitative analysis of carbohydrates II Complex sugars consist of more than one unit of monosaccharide, it could be: - Disaccharides contain two monosaccharide units. - Oligosaccharides In the meantime, please check the following:. Ensure your computer speakers are on and the volume is up. Ensure you have your camera on and your microphone switched off. Click the Q&A button to ask us any questions. . . Asst. . Aybüke ÇELİK. A.U. . Faculty. of . Pharmacy. , . Department. of . Biochemistry. General . Properties. of . Carbohydrates. They. . contain. C,H, O.. They. . have. . potentially. *. Most people are familiar with carbohydrates, one type of macromolecule, especially when it comes to what we eat. . *. To lose weight, some individuals adhere to “low-carb” diets. Athletes, in contrast, often “carb-load” before important competitions to ensure that they have enough energy to compete at a high level. . functional properties in . food products . Carbohydrates . in food. Many foods contain some . carbohydrates, . but the amounts of sugars, starch and fibre . differ.. Sugars . are naturally present in foods such as . 3rd Class, 1st Semester / 2023. By:. Ph Faten Essam . MSc pharmacy science . Carbohydrates . C. lass of naturally occurring compounds . which . are of . great importance to human beings because is a key source of energy used by living things. They are major part of our diet, providing 60-70% of total energy required by the body. Also serve as extracellular structural elements as in cell wall of bacteria and plant. .