×
Log in to StudySoup
Get Full Access to UCD - FOOD 10 - Class Notes
Join StudySoup
Get Full Access to UCD - FOOD 10 - Class Notes

Already have an account? Login here
×
Reset your password

UCD / Food Science & Technology / FDSC 10 / What food that our digestive enzymes cannot break down?

What food that our digestive enzymes cannot break down?

What food that our digestive enzymes cannot break down?

Description

School: University of California - Davis
Department: Food Science & Technology
Course: Food Science, Folklore, and Health
Professor: Lungu
Term: Spring 2016
Tags: FST
Cost: 25
Name: FST 10 Carbohydrates
Description: Class Reading on Carbohydrates
Uploaded: 04/21/2016
1 Pages 149 Views 1 Unlocks
Reviews


Complex Carbohydrates (pgs, 258; (296-297); (541-542); (611-616); (803-805)  


What food that our digestive enzymes cannot break down?



1. Fiber = Food that our digestive enzymes cannot break down.  

a) Sources: vegetables (cellulose and lignin), fruits, wheat bran

b) 2 types of fiber

i) Soluble: Makes intestinal contents thicker; slowing absorption  ii) Insoluble: Provides bulk in intestinal contents, thus making bowel  movement easier  

2. Sugar Preserves: Increasing the sugar content

a) Sugar eliminates moisture; no bacterial formation

b) Pectin = Long chains of sugar-like subunits in the cell walls of plants i) Restoring pectin

1) Add sugar to reduce water content  

2) Boil mixture to further condense  

3) Increase the acidity to bond pectin chains together (lemon)

3. Bread  


What is pectin?



a) Staling = Loss of moisture causes dry, crumbly, and hard bread.  i) Reheating reverses staling  

ii) Avoid the refrigerator because loses moisture in cold temperatures.  b) Spoilage  

i) Don’t keep bread at room temperature in a plastic bag because it  allows moisture to collect on surfaces.  If you want to learn more check out What is rule 201 all about?

4. Starch: Long chains of glucose linked together

a) Amylose: long straight chains  

b) Amylopectin: short, branched, bushy chains

c) Thickening: Granules leak amylose and amylopectin into the surrounding  liquid  

i) Cooling: longer amylose chains form stable bonds among  We also discuss several other topics like What is the probability that a pregnancy in this group of women will result in a congenital malformation?
If you want to learn more check out What is the 1st secular painting. no religious influence?

themselves

d) Thinning: Granules break by increased acidity  

5. Carbohydrates

a) Sugars

i) Oligosaccharides: several unit sugars


What are the two types of fiber?



If you want to learn more check out Why do rights require positive action?
If you want to learn more check out What are the types of eye structures?
Don't forget about the age old question of What is quaker?

ii) Polysaccharides:  

1) Starch: a chain of glucose sugars

2) Pectins: Jelly-like cement, used to thicken fruit syrups into  

jams and jellies.  

3) Gums: Thickening and gelling liquid foods and produce  

smoother consistencies

Page Expired
5off
It looks like your free minutes have expired! Lucky for you we have all the content you need, just sign up here