TPN 202 BASIC FOOD CHEMISTRY AND

BIOCHEMISTRY
3 (1-2)

Coordinator:
Dr. Dian Herawati

Food Technology Study Program

Department of Food Science and Technology
IPB University

http://fst.ipb.ac.id
 Department of Food Science and Technology

FUNCTIONAL PROPERTIES AND

EXTRACTION OF CARBOHYDRATE

TPN202 Basic Food Chemistry and Biochemistry

 Learning Outcomes

After completing this topic, the students are expected to be

able to:
▪ Identify functional properties of carbohydrate based on
its functional groups
▪ Explain the application of functional properties of
carbohydrate in daily life
Sub-topic

Functional Properties of Sugar

Starch Extraction

Functional Properties of Starch

 FUNCTIONAL PROPERTIES OF
CARBOHYDRATE IN FOOD
Plays an important role in food characteristics:
✓ Taste : sweetener
✓ Color
Maillard reaction products
✓ Aroma
✓ Texture : thickener, stabilizer, gelling agent

Classes of Carbohydrate:
• Functional groups
• Degree of Polymerization (DP)
• Digestibility

ITP 201 Food Chemistry and Biochemistry Laboratory

 Physical Properties of Sugars: SWEETNESS

▪ Sugar Relative
Sweetener
sweetness*
✓ Monosaccharide Saccharin 300-500
✓ Disaccharide Cyclamates 30-50
✓ Polyol Aspartame 200
▪ Sweet when dissolved in Acesulfame-K 200
water Fructose 1.3
Xylitol 1.01
▪ Sugars have different Sucrose 1.0
sweetness Invert sugar 0.85 – 1.0
Xylose 0.59
▪ Relative sweetness:
Glucose 0.56
sucrose as a standard → 1.0
Galactose 0.4 – 0.6
Maltose 0.3 – 0.5
*relative sweetness of selected 5% sugar solution Lactose 0.2 – 0.3
ITP 201 Food Chemistry and Biochemistry Laboratory
 CARAMELISATION: COLOR & AROMA

▪ When sugars are heated

to such intense temperatures
(170oC for sucrose)
▪ Caramelisation requires
very high temperatures
▪ Sugar is heated to
temperatures above its melting
point → dehydration → formation
of furfural derivatives →
polymerization to brown pigments
▪ Caramel: pleasant (brown) color,
preferable taste and aroma
▪ Used as food colorant:
cola drinks, candies

ITP 201 Food Chemistry and Biochemistry Laboratory

 Reducing Sugar: MAILLARD REACTION

Aldehyde (reducing sugar) + Amine (protein or amino acid)

in its initial stages
→ Volatile food flavors and aromas
→ Dark-colored polymeric materials

ITP 201 Food Chemistry and Biochemistry Laboratory

 NON-ENZYMATIC BROWNING Rx

ITP 201 Food Chemistry and Biochemistry Laboratory

 Factors Affecting Maillard Reaction

✓ Types of sugars: Reducing sugar

✓ Sugar concentration
✓ Amine concentration and pH
At low pH, more amino groups
are being protonated
→ only small amount available
for reaction
✓ Moisture content and Aw
Rate of reaction is slow for dry products and highly dilute
foods. Reaction is accelerated at moisture content is 10-15%
✓ Temperature
Proceed at 37°C, higher rate at 100oC, inhibited at 150oC

ITP 201 Food Chemistry and Biochemistry Laboratory

 Examples of Maillard Reaction Products

ITP 201 Food Chemistry and Biochemistry Laboratory

Sub-topic

Functional Properties of Sugar

Starch Extraction

Functional Properties of Starch

 STARCH EXTRACTION

Traditional Tapioca Processing Modern Tapioca Processing

ITP 201 Food Chemistry and Biochemistry Laboratory

 FLOUR vs STARCH
FLOUR
▪ A powder made by grinding
dried grains, nuts, legumes,
tubers, or other sources
▪ Tastes similar to its source
▪ Composition: carbohydrate,
protein, fat, ash, water
▪ Has color and coarser texture
ITP 201 Food Chemistry and Biochemistry Laboratory
STARCH
▪ White powder comes from
multistep process of extracting
starchy food
▪ A tasteless, odorless, solid
substance at room temperature
▪ Does not dissolve in cold water
▪ Composition: carbohydrate
complex (amylose & amylopectin)
▪ Finer texture than flour
▪ Used as sweeteners and thickeners
Sub-topic

Functional Properties of Sugar

Starch Extraction

Functional Properties of Starch

Physical Properties of Starch: TEXTURE

Amylose : amylopectine ratio

• Varies among many sources
• Texture ‘pulen’ in rice

ITP 201 Food Chemistry and Biochemistry Laboratory

 Physical Properties of Starch: GELATINIZATION

• Process where starch and water are subjected to heat

causing the starch granules to swell

ITP 201 Food Chemistry and Biochemistry Laboratory

 Physical Properties of Starch: GELATINIZATION

PRE-GELATINIZED STARCH
• Pre-gelatinization (instant starch) is carried out
through a cooking process and then dried with
a drum drier
• Objective: accelerating hydration
• There are 2 types of products:
1. Pre-gel starch: when added with water
becomes sticky
2. Granular instant starches (pre swollen and
then dried): when added with water does
not become sticky
• Application: Instant food

ITP 201 Food Chemistry and Biochemistry Laboratory

Physical Properties of Starch: GEL &THICKENER

▪ The formation of a gel from

a cooled paste.
▪ A starch gel is rigid,
thickened starch and water
mixture that has the
properties of a solid.
▪ Starches with high amylose
content form gels more
easily than do starches
high in amylopectin.

ITP 201 Food Chemistry and Biochemistry Laboratory

Physical Properties of Starch: GEL &THICKENER

▪ Pastes derived from high

amylopectin starches are
considered to be non-gelling but
have a gummy, cohesive texture.
▪ They are useful as thickening
agents due to their ability to
create an increase in viscosity.

ITP 201 Food Chemistry and Biochemistry Laboratory

 MODIFIED STACH

Native Starch

▪ Inconsistent viscosity
▪ Solubility
▪ Susceptibility to shear and
acid hydrolysis
▪ Retrogradation and syneresis

Limit its application in

food processing

• Increase heat stability • Increase solubility

Modified Starch • Increase shear stability • Increase acid resistance
• Eliminate retrogradation tendency
ITP 201 Food Chemistry and Biochemistry Laboratory
THANK YOU