Functions of Carbohydrate in FoodThe carbohydrates in our diet come from plant foods. Simple carbohydrates include the different forms of sugar (monosaccharides and disaccharides); complex carbohydrates (polysaccharides) include starches and dietary fiber.
Carbohydrates are called carbohydrates because they are essentially hydrates of carbon. Specifically they are component of carbon and water and have a composition of Cn(H2O)n.
The major nutritional role of carbohydrate is to provide energy; digestible carbohydrate provide 4 kilocalories per gram.
No single carbohydrate is essential, but carbohydrates do participate in many requires functions on the body.
Carbohydrates perform these function in food:
- Flavor enhancing and sweetening due to caramelization
- Water binding
- Contributing to texture (starch, gluten)
- Hygroscopic nature/’water absorption
- Providing source of yeast food
- Regulating gelatin of pectin dispersing molecules of protein or starch
- Acting to subdivide shortening for creaming control crystallization
- Preventing spoilage
- Delaying coagulation proteins
- Giving structure due to crystals
- Affecting osmosis
- Affecting color of fruits
- Affecting texture (viscosity, structure)
- Contributing flavor other than sweetness
In more complex system such as a pineapple upside down cake, carbohydrate play many roles as it consists of all categories of carbohydrates-monosaccharides, disaccharides, and polysaccharides.
Functions of Carbohydrate in Food
