CARBOHYDRATE

Food that high in carbohydrate

Rice Breads Pastas Noodles Bran & cereals

Fruits and vegetables that high in starch

Tubers Plantain Corn Squash Potatoes

 Carbohydrates:

• The carbohydrates in foods are mixtures of carbon,

hydrogen, oxygen and no other elements.
• They consist of monosaccharide sugars of varying
chain lengths and that have the general chemical
formula Cn(H2O)n or are derivatives of such.
• Certain carbohydrates are an important
storage and transport form of energy in
most organisms, including plants and
animals = Glucose and glycogen
• Carbohydrates are classified by their
number of sugar units: Cn(H2O)n
 CARBOHYDRATE

Monosaccharide Oligosaccharide Polysaccharide

Hexoses (6 C long) Disaccharide

• Sucrose (glu+fruc)
•Glucose (dextrose) • Lactose (gal+glu) Digestible Undigestible
•Fructose • Maltose (glu+glu)
Soluble Insoluble
•Galactose • plant: starch
Amylose • Fiber
Trisaccharide
Pentoses (5 C long) Amylopectin Cellulose
• Raffinose Hemicellulose
•Ribose (glu+glu+fruc) (glu+fruc) • Animal: glycogen Pectin
•Arabinose • Maltotriose Gums
(glu+glu+glu)
Inulin
* Homopolysaccharide= starch, glycogen, cellulose, inulin
 Undigestible

Soluble Insoluble
-Heart (cholesterol)
- Constipation
- Diabetes (low GI)
- Weight loss
- Constipation

Hemicellulose
Cellulose
Pectin
Hemicellulose
Gums
Inulin
Glucose vs Galactose
• Glucose (dextrose) • Galactose
• Sweeter • Higher melting point
• Food source: honey, fruit • Food source: contain
• High glucose  diabetes lactose (dairy)
• High galactose
galactosemia
• Lactose intolerance??
Disaccharides
• Composed of two monosaccharides.
• Bonded by glycosidic bonds
• Sucrose is the most common disaccharide and is made
of one molecule each of glucose and fructose.
• Sucrose is commonly referred to as sugar.
• Classified based on type of its monosaccharide
• Homodisaccharides & heterodisaccharides

• This linkage is formed by the removal of water

(dehydration) and is broken by adding water back
(hydrolysis).
• Sucrose ( glu + fruc) = known as table sugar, cane sugar,
saccharose, or beet sugar
• Lactose (Gal + glu) = major sugar in milk
• Maltose (glu + glu) = produced during the malting of
barley
• The two monosaccharides are bonded via a condensation
reaction. This bond can be between the 1-, 4-, or 6-carbon on
each component monosaccharide.
• So, even if both component sugars are the same (e.g., glucose),
different bond combinations result in disaccharides with
different chemical and physical properties.
• Depending on the monosaccharide constituents, disaccharides
are sometimes crystalline, sometimes water-soluble, and
sometimes sweet-tasting.
Examples of Disaccharides

• Sucrose
• (known as table sugar, cane sugar, saccharose, or beet
sugar) is composed of glucose + fructose
• Lactose
• (major sugar in milk) is glucose + galactose
• Maltose
• (produced during the malting of barley) is glucose + glucose

• Trehalose
• present in fungi and insects, is also glucose + glucose. It has
been successfully produced at an industrial scale by
enzymatic treatment of starch for use as a food ingredient
(eq: shiitake, some sea algae, and sunflower seeds, blood
sugar of bees)

• Cellobiose
• another of the glucose + glucose disaccharides
• derived from cellulose (plant polysaccharide).
Simple carbohydrates

• Simple carbohydrates are water soluble and

contribute to the sweetness & colour of foods.
• There are two general types of carbohydrates :
a) reducing, examples of these are glucose
(monosaccharide)
b) non-reducing, sucrose (disaccharide) 
• Very high heat processing in a low water environment
can cause caramelization (polymerization) of also
results in a browning reaction.
• Thermal processing can cause reactions between
reducing sugars and the amino-group of proteins,
causing browning and altering flavors. This reaction is
termed the Maillard reaction.
Complex carbohydrates - Polysaccharides
Digestible
Plant- starch (amylose, amylopectin)
Stored as
Animal (glycogen)
energy

Undigestible
Fiber – cellulose, hemi-cellulose, gums, pectins, inulin
 Polysaccharides
• Polysaccharides - storage
• Starch (food storage in plants)
• Glycogen (energy storage for animal)

• Polysaccharides may be added to foods for a variety of

reasons.
• Nutritionally, they are generally added to increase the dietary fiber
(inulin) content.
• Functionally, polysaccharides are added to thicken(corn starch,
pectin), form gels, bind water, and stabilize proteins.
STARCH (polysaccharide)
• polymer of glucose - can be digested by
humans.
• branched (amylopectin) or unbranched
(amylose)

• is an energy reserve + the most common

polysaccharide added to food products.
• plant storage polysaccharides commonly used
as thickening agents in food
 AMYLOSE AMYLOPECTIN
• 20% in total starch • 80% in total starch
• Straight chain polymer • Branched
• Soluble in water • Less soluble in water
• Soluble in hot water w/o • Soluble in hot water with
swelling swelling
• If rice high in AM = lower GI • Normally rice high in AP = sticky
• Long grain, basmati • Glutinous rice, risotto
 CORN : ~ 30% AM, ~ 70% AP
WAXY CORN : 99-100% AP
TAPIOCA : ~18 % AM, ~82 % AP
The concentration of amylose (AM) and amylopectin (AP)
in a solution determine the starch’s ability to hold water.
The higher the AM content, the more likely starch will gel
(form a solid structure) when mixed with water & heated.
• Starches with 100% amylopectin (waxy starch) create
a pie filling like texture, are clear with a long texture
and do not form films.

• Starches that have >20% amylose have a pudding like

short texture, cuttable, cloudy and do form films
Gelatinization
• Happened when heat starch in excess water
• Heated starch absorb water & swell
• Disruption of macromolecular order within the
granules (weak H-bond)
• Starch crystallites (semi-crystalline structure)
melt – soluble
• So, engage more water  swelling
• Within a range of temperature (e.g 55 -79oC)
GLYCOGEN
• In animals, small amounts of energy are stored in liver
and muscle as glycogen, a highly branched polymer of
glucose.
• Structure ~ amylopectin, but stored in animal body
• Can be quickly hydrolyzed by enzyme – release
glucose – maintain blood glucose levels
 FIBER
• Soluble fiber – commonly known as -glucan
• Dissolve in water to form gelatinous material
• Lowering high blood cholesterol level
• Reduce high blood glucose- diabetics
• E.g: dried beans, oats, peas, lentils, rice bran, barley, oranges
• Insoluble fiber - not dissolve in water
• Act as sponge in large intestine by soaking up
water – increase the softness & bulk of the
stool, low constipation, low colon cancer
• E.g: whole wheat (wheat bran), rye, bananas
 Cellulose

• Repeating glucose molecules – similar to starch

• h/ever, don’t have branches
• The bonds (-1,4 glycosidic bond) cannot be digested
by human enzymes in small intestine
• Not absorbed, no calories, passes through the
digestive system
• In herbivors – have enz can digest cellulose - glucose
Hemi-cellulose
• Composed of mixture of monosaccharide
• E.g of monosac:
xylose, mannose, galactose (backbone)
arabinose, glucoronic acid (side chain)
• Resistance to enzyme hydrolysis
• In cell wall of fruits n veg.
• Branched polymer, shorter chains
• Can be pentoses & hexoses
Pectin
• High molecular weight (MW) polysaccarides found in
plant cell middle lamellae
• Composed of galacturonic acid, joined by -1,4
glycosidic linkage
• Found between the cell walls of fruit & vegetables,
cements cells together
• Commercial pectin – from citrus peel & apple pomace
(solid remain after pressing for juice)
 Protopectin Produced
(immature fruit) by
(no gel)

Pectin
(ripe fruit)
(gel)

Pectic acid
(overripe fruit)
(no gel)
• Ability to form spreadable gels in the presence of
sugar & acids
• E.g: thickening jams, stabilize salad dressing..
 Inulin
• Is a fructooligosaccharide - FOS
• Composed of a chains of fructose units and terminal
glucose unit
• Onions, asparagus, garlic
• Soluble dietary fiber
• Not digestible by human enzymes, only metabolized in
colon
• Fermented in large intestine
• As a prebiotic, stimulates growth of beneficial bacteria.
• Low concentration – viscous solution
• Higher than 30% - form gel-like substance
• Provide a creamy texture to frozen dairy products
• E.g. non fat & no sugar ice cream
 Gums
• Vegetable gums
• Substances derived from plants
• Can distribute in water as colloidal dispersion
• Compose of long chain polymers of various hexoses &
pentoses
• E.g: arabic gum (bark tree)
carrageenan (seaweed extract)
guar gum (plant seed)
• These gums vary in the solubility in cold water and care
must be taken to ensure that they are fully hydrated
during food processing.
Carob Tree

Guar Gum Plant

Locust Bean Gum

Arabic Gum
Carrageenan

Gum tragacanth
 Function of carbohydrate

• Sweetness – monosaccharides, disacchar.

• Nutritional (fiber-blood gluc, cholesterol)
• Food structure (complex carb- gelling agent, thickener)
• Food structure (simple carb- determine water available)
• Shelf-life – reduce aw
• Humectancy – affinity to moisture
- influence the state of water in food system
• Browning + flavour – caramelization, Maillard react
 Relative sweetness intensity

Name Type of compound Sweetness

• Lactose Disaccharide 0.16
• Maltose Disaccharide 0.33 – 0.45
• Glucose Monosaccharide 0.74 – 0.80
• Sucrose Disaccharide 1.00 (reference)
• Fructose Monosaccharide 1.17 – 1.75
THANK YOU