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Published byKatrina Lucas Modified over 9 years ago
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Found in the following foods:
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Starch – storage of glucose in plants Glycogen – storage of glucose in animals
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Some sugars taste more or less sweet than each other. If the sweetness of sucrose, is arbitrarily assigned a sweetness of 100%, then here’s how other common sugars compare: Sugar Sweetness fructose: 173% sucrose: 100% glucose: 74% maltose: 33% galactose: 33% lactose: 16%
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Made up of amino acids - “building blocks of proteins” Plants & animals Need to be broken down into amino acids before our body can use them › Made into proteins to be used › Converted to energy › Stored as fat
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Proteins are essential in order for our body to function correctly. 1. Enzymes 2. Transportation & Storage 3. Cell & Tissue Growth 4. Mechanical Support 5. Coordination & Motion 6. Immune Protection 7. Nerve Generation & Impulses 8. Fluid Balances Read handout describing in more detail what each of these actually mean.
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Non-essential amino acids – ones that can be produced in our body (12) Essential amino acids – ones that are required in the diet but body cannot make – need to get from foods we eat
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Phenylalaline Tryptophan Valine Leucine Isoleucine Lysine Methionine Arginine
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Three major functions › Color › Texture › Flavor Influenced by whipping, beating, adding ingredients or heating
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Not clear – cut Maillard Reaction – browning reaction between an amino group & carbohydrate Proteins & sugars – most common reaction
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Production of yogurt › Influenced by the gelation of casein
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Contribution to flavor not clear cut Some may add flavor Amino acids – contribute to bitterness, sweetness & other flavors
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