Unit 9: Organic Composition of Food CH.9 COMPLEX CARBOHYDRATES

Complex Carbohydrates AKA polysaccharides – many sugars Complex carbohydrates found in foods Starches Cellulose (Fiber) Gums Pectins Grains Seeds Nuts Fruits Vegetables Seaweed Pectin= thickening agent Found in

Starches Polymer (large molecule) made up of repeating units of glucose Main source of starch in the U.S. is wheat flour. Wheat flour is used to make baked goods and pasta. Any grain or seed is high in starch Examples: rice, corn, potatoes, & oats

Starches Continued… 2 basic structures: linear (called amylose) and branched (called amylopectin). In most food, starches occur as a mixture of both. Mainly amylopectin = Waxy starches. Example: Corn

Cellulose Cellulose (another complex carbohydrate) is known as fiber in the diet Humans are unable to break down cellulose, which allows cellulose to aid in digestion

Carbohydrate Gums Thicken & stabilize mixtures and trap color & flavor Also, provide stability and texture to foods such as salad dressings and gummy candies Examples) Arabic, Guar Gum, Xanthan Gum

Pectin Naturally occurs in fruits Can produce a strong gel that will remain stable at high temperatures Key component in jams and jellies

Functions of Complex Carbohydrates in Food Prep Provide Structure Bind ingredients Act as absorbing agents or thickeners Stabilize food products

1. Providing Structure Starch is the main component in wheat flour which is the main ingredient in most baked goods. Flour provides the majority of the bulk in baked goods. Starch has the ability to thicken when heated and gel when cooled. Gives food the ability to hold many shapes.

1. Providing Structure Continued… Cellulose forms the structure for fruits & vegetables Pectins & gums are responsible for the texture of jams, jellies, & ice cream products.