Home Economics - Carbohydrates

Process where plants produce glucose (sugar) using sunlight, water, and carbon dioxide.

A simple sugar molecule containing one sugar unit, like glucose, fructose, or galactose.

The chemical formula for glucose, a simple sugar.

The green pigment found in plants that captures sunlight for photosynthesis.

A type of carbohydrate formed when two monosaccharides combine. Examples include sucrose, lactose, and maltose.

A specific type of disaccharide made up of glucose and fructose. Commonly found in table sugar.

A specific type of disaccharide made up of two glucose molecules. Found in barley.

A specific type of disaccharide made up of glucose and galactose. Found in milk.

A type of polysaccharide primarily found in plants, composed of long chains of glucose molecules. Used in making paper and cellulose.

A type of polysaccharide composed of long chains of glucose molecules. Found in cereals, potatoes, and grains like rice.

A type of polysaccharide found in meat and other animal products. It's the storage form of glucose in animals.

Pectin is a naturally occurring polysaccharide present in fruits. It plays a crucial role in forming the gel texture of jams.

As fruits ripen, the amount of pectin decreases. This is why under-ripe fruits are ideal for jam making because they contain more pectin.

Acid, such as lemon juice, is added to the jam mixture to activate the pectin molecules and assist gel formation.

The sugar molecules in jam form hydrogen bonds with water molecules, making the water less available for the pectin chains.

Boiling the jam mixture intensifies the process by evaporating more water, concentrating the sugar and allowing the pectin chains to bind more closely.

The target sugar concentration for jam is 60-65%, which is a balance between sweetness and ensuring the pectin forms a stable gel.

Dry heat causes carbohydrates to undergo chemical changes, resulting in browning due to the formation of dextrins, as seen in toasted bread.

Moist heat softens the structures of carbohydrates, such as in cooked vegetables (cellulose) or when starch grains swell and absorb liquid.

Sugars, starches and fibers are types of carbohydrates. The body breaks down carbohydrates into glucose, a simple sugar, for energy. Too much sugar or starch can cause health problems like obesity, type 2 diabetes, and heart disease.

Foods like whole-grain bread, brown rice, and beans are classified as low-GI foods because they are digested slowly and cause a gradual increase in blood sugar levels.

The Glycemic Index (GI) measures how quickly a food raises blood sugar levels after you eat it.

A soluble fiber dissolves in water and is broken down by bacteria in the colon. It helps provide bulk to stools.

An insoluble fiber doesn't dissolve in water and adds bulk to stools. It helps create a smooth passage for digestion.

A chemical reaction between sugars and amino acids, resulting in browning and flavor changes in foods like roasted potatoes.

A method of extracting pectin from fruits using heat, sugar, and acid, used in jam making.

A type of carbohydrate used by the body for heat and energy, providing 4kcal per gram.

A type of dietary fiber that absorbs water in the digestive system, helping to reduce cholesterol.

A type of dietary fiber that absorbs water, adding bulk and stimulating bowel movements to prevent constipation.

A ranking system for carbohydrate-containing foods based on how quickly they increase blood glucose levels. It helps understand how foods impact blood sugar.

Foods with a low GI are digested slowly, causing a gradual rise in blood sugar.

Foods with a high GI are digested quickly, causing a rapid spike in blood sugar, followed by a potential energy crash.

The process of breaking down large food molecules into smaller, absorbable molecules. This process utilizes enzymes like salivary amylase, pancreatic amylase, and intestinal juice enzymes to break down carbohydrates into monosaccharides.

A digestive enzyme found in saliva that breaks down starch into simpler sugars. It's the first step in carbohydrate digestion.

The food pipe that carries food from the mouth to the stomach.

The primary site of nutrient absorption. The walls of the small intestine are covered with villi, tiny projections that increase surface area for absorption of digested food into the bloodstream.