Carbohydrate In Food Science

Carbohydrate In Food Science

A. INTRODUCTION

B. EFFECT OF COOKING ( GELATINISATION AND RETROGRADATION )

C. FACTORS AFFECTING TEXTURE OF CARBOHYDRATE

 ( STIFFNESS OF CHO GEL & DEXTRINIZATION )

D. USES OF CARBOHYDRATE IN FOOD PREPARATIONS

   DEFINITION                                                                                                           

CARBOHYDRATE IS COMPLEX ORGANIC COMPOUND AND MADE WITH HYDROGEN(H), OXYGEN(O) AND CARBON(C).

CLASSIFICATOIN OF CARBOHYDRATE

• MONO SACCHARIDE

• DI SACCHARIDE

• OLIGO SACCHARIDE

• POLY SACCHARIDE