Carbohydrates (Chapter2)

Learning outcomes:
By the end of this topic, you should be able to:
1. State the chemical elements which make up a
carbohydrate molecule
2. List the food sources of carbohydrates
3. Explain the functions of carbohydrates in the body
4. Define:
(i) simple carbohydrates as monosaccharides and
disaccharides and give food examples
(ii) complex carbohydrates as polysaccharides
(i.e. starch, cellulose and pectin) and give food
examples
Pre-test

shorturl.at/gCY24
What are carbohydrates?

• They are macronutrients found in plants.

Carbohydrates in My Healthy
Plate
• We can find carbohydrate in the Brown Rice &
Wholemeal Bread section as well as the Fruits &
Vegetables section of My Healthy Plate.
Elements of a Carbohydrate Molecule (p.
12)

• Carbon
• Hydrogen
• Oxygen
Types of carbohydrates
 Types of Carbohydrate (p. 14)
Types Simple Complex
Monosaccharides Disaccharides Polysaccharides
Definition Single sugars Double sugars Complex sugars
(made up of one (made up of two (made up of many
carbohydrate carbohydrate carbohydrate
molecule) molecules) molecules)
Examples - Glucose - Sucrose Starch
- Fructose - Maltose Dietary Fibre
- Galactose - Lactose (Cellulose &
Pectiin)
 Monosaccharides (p. 14)
●Simplest form of
sugar

●Glucose, Galactose
and Fructose

(Got Girl Friend or

Go, Friend, Go)
Monosaccharides (p. 14)

●Glucose (most important

monosaccharide, main source of energy)
and Fructose could be found in sweet
fruits, jam and honey
●Galactose is not found in natural food
source, but in milk products as
breakdown product of milk sugar
Disaccharides (p. 14)

● Double sugars - made up from two simple

sugar units
● Sucrose, Maltose and Lactose
Disaccharides (p. 13)

Glucose + Fructose Sucrose

Glucose + Galactose Lactose

Glucose + Glucose Maltose

 Disaccharides (p. 15)

● Sucrose is also known as table

sugar (caster sugar, icing sugar,
brown sugar, palm sugar). It can
also be found in honey. https://www.you
tube.com/watch?
v=9vkA9UDk0Iw
●Maltose could be found in malt.
●Lactose is known as milk sugar
and could be found in milk and
milk products.
 Polysaccharides (p. 16)
● Built
from ten or more (many)
monosaccharides
●Starch, cellulose and pectin
Polysaccharides (p. 16)
●Starch could be found in stem, roots
and seeds of plants. E.g. tapioca,
potato, white rice.
●Cellulose is the insoluble part of cell
walls that provide support to plants. E.g.
apples, carrot, brown rice.
● Pectin is a soluble component found in
the cell walls of certain plants. E.g.
citrus fruit and plums.
Dietary Fibre
Not digestible therefore do not provide
energy to the body

Soluble Insoluble
●Gum ● Cellulose
● Pectin

Can be found in wholegrain cereals, fruits

and vegetables.
2 Functions of Carbohydrates (p. 19)

1. Provides body with energy

(one of the main sources of energy, 1g carbohydrates
supplies 4 kcal of energy to the body)

2. Aids digestion of food

(carbohydrates in the form of dietary fibre provide bulk to
stools, improve bowel movement and prevent
constipation).
What’s my RDA for Carbohydrates (g)?
Carbs in common local dishes
Effects of Excess Carbohydrates (p.
19)
• Unused carbohydrates from excessive food
consumption is converted to glycogen. Glycogen
that are not used up will be converted into fats and
deposited throughout the body.
• If this occurs for a prolong period of time, it will
lead to obesity.
• Obesity is a risk factors for many diseases such as
hypertension, diabetes, heart diseases and even some form
of cancer.
• Excess simple carbohydrate may also lead to tooth
decay.
Food Science Reactions involving
Carbohydrates (p. 208-210)

• GELATINISATION
• DEXTRINISATION
• CARAMELISATION
Effects of Heat on Carbohydrate
• Starch: gelatinisation and dextrinisation
• Sugar: caramelisation
Gelatinisation (p. 208-209) ETD
video
• Gelatinisation is the process
that occurs when starch is
heated in a solution that
contains water.
• During this process, the starch
granules absorb water swell and
burst. This results in a thick
consistency.
• The gelatinisation of starch is
important in the preparation of
many products, such as custard
sauce and boiling of rice.
Caramelisation (p.210)
• Caramelisation takes place • https://www.youtube.com/
when sugars are heated at watch?reload=9&v=8OonKb
high temperatures. During Qo3Z4
caramelisation, the water
molecules evaporate,
leaving behind a • How to Caramelize Sugar |
concentrated brown Epicurious
substance known as • https://www.youtube.com/
caramel. watch/yWxuPDynKOY
• Caramel has a toffee-like
flavour and aroma.
Caramelisation contributes
to the attractive brown
colour of toasted bread and
fried onions.
More videos on Caramelisation
Dextrinisation (p. 210)
• Dextrinisation occurs when starch is heated or treated
with hot acid, the long starch chains are broken down
into shorter chains called dextrins.
• This results in toasty and nutty flavours.
• Can be observed on the surface of baked items such as
cakes and bread.
• https://www.youtube.com/watch?reload=9&v=8OonK
bQo3Z4
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Week 3 – 1st practical
• Batter making (p. 232-235)
• Skill : thin batter
• Method of cooking: frying
• Flipped classroom :Watch it first - Youtube pcss nfs
• https://www.youtube.com/watch?v=1ojHEY5LzYM