Found in the following foods: Starch – storage of glucose in plants Glycogen – storage of glucose in animals.

SugarsDifferent Types

Fructose

Found in the following foods:

Sucrose

Found in the following foods:

Glucose

Found in the following foods:

Maltose

Found in the following foods:

Galactose

Found in the following foods:

Lactose

Found in the following foods:

Difference Between Starch & Glycogen

Starch – storage of glucose in plants

Glycogen – storage of glucose in animals

Sweetness of Sugars

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 Sweetnessfructose: 173%sucrose: 100%glucose: 74%maltose: 33%galactose: 33%lactose: 16%

Proteins

Proteins

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

Why Do We Need Protein? Proteins are essential in order for our

body to function correctly.1. Enzymes2. Transportation & Storage3. Cell & Tissue Growth4. Mechanical Support5. Coordination & Motion6. Immune Protection7. Nerve Generation & Impulses8. Fluid Balances

Read handout describing in more detail what each of these actually mean.

Amino Acids

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

Essential Amino Acids (8)

Phenylalaline Tryptophan Valine Leucine

Isoleucine Lysine Methionine Arginine

Functions of Proteins in Foods

Three major functions› Color› Texture› Flavor

Influenced by whipping, beating, adding ingredients or heating

Color

Not clear – cut Maillard Reaction – browning reaction

between an amino group & carbohydrate

Proteins & sugars – most common reaction

Texture

Production of yogurt› Influenced by the gelation of casein

Flavor

Contribution to flavor not clear cut Some may add flavor Amino acids – contribute to bitterness,

sweetness & other flavors