Carbohydrates

Annie Emerentia G.

Energy yielding foods

 Energy is the capacity to do work. The energy value is measured in kilocalories or mega calories. Kilocalorie heat required to raise the temperature of one kilogram of water to one degree centigrade Joule energy required to move 1 kilogram mass by 1 meter by a force of 1 Newton acting on it

Definition
A carbohydrate is a simple sugar or a compound formed by the combination of two or more simple sugars. They are composed of carbon, hydrogen and oxygen. The general formula is C nH2n On . The process is photosynthesis natures first step in the manufacture of all foods.

Classification
Monosaccharides - simple sugars Disaccharides compounds of two simple sugars Polysaccharides compounds of very many units

Monosaccharides
All carbohydrates must be broken down before they are absorbed into the human body. Glucose (Dextrose) C6 H 12 O 6 aldoses sugars containing aldehyde group. Main source of energy. 80 120 mg of glucose per 100 dl of blood. Fructose (Levulose, fruit sugar) found in fruits and honey. Readily utilized by body.

 Galactose: Constituent of lactose in milk Ribose: Present in RNA & DNA

Disaccharides
Combination of two monosaccharides by elimination of one molecule of water Important : Sucrose, Maltose and Lactose

Sucrose
Cane sugar, beet sugar Produced from sugarcane or beetroot Formed by condensation of one molecule of glucose and molecule of fructose with elimination of one molecule of water.

Maltose (Malt Sugar)

Formed from starch during germination of cereal grains and digestion of starch by enzyme AMYLASE Hydrolyzed by Maltase to Glucose Maltose + Maltase = Glucose (2 molecules)

Lactose (Milk Sugar)

Milk of all mammals Lactose + H2O Lactase = Glucose + Galactose

Polysaccharides
Made up of many units of monosaccharides Mostly insoluble in water Starch, glycogen, dextrins & dietary fibre

Starch

 Mixture of amylose and amylopectin White and tasteless powder insoluble in cold water Glucose manufactured by hydrolysis of starch

Glycogen
Reserve carbohydrate found in liver and muscles of animals and man Also called animal starch Should be converted back to glucose to be used by body

Dietary Fibres
Cellulose, Hemi cellulose, pectin, gums, mucilages, algal substances and lignins

Dextrins
Group of substances formed during the breakdown of starch to maltose The golden brown color of starchy food during baking and frying due to dextrin Faintly sweet taste, form sticky solutions in water so these solution can be used as GUMS as on postage stamps.

Galactans
Polysaccharides galactose molecules Occur in seaweeds

Functions of CHOs
1 gm = 4 calories Essential for oxidation of fats Prevent excessive breakdown of proteins Provides roughage in diet forms the carbon skeleton in synthesis of proteins

Sources of CHOs
Cereals Millets Sugar Jaggery Roots Pulses Dried fruits

Requirements of CHOs
60 70 % of energy from CHO ADULTS 40 60 % of energy from CHO Children