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Ch. Retnaningsih
Introduction
Nutrition is the process by which the
foods people eat provide the nutriens
they need to grow and stay healthy
Nutriens are naturally occurring
chemical substances food
There are six categories of nutrients :
proteins, lipids, carbohydrates,
vitamins, minerals, and water
Carbohydrates : Function in
food
Monosaccharide
Monosaccharides may have 6
carbons and are called hexoses, or
they may have 5 carbons and are
called pentoses
Glucose, fructose and galactose are
three common hexoses
Ribose and deoxyribose are two
common pentoses
Disaccharides
Two monosaccharides may be linked
together to form a disaccharide
Sucrose is the most common disaccharide
and is made of one molecile each of glucose
and fructose
Lactose is major sugar in milk and is made
up of one molecule of glucose and one of
galactose
Maltose is a disaccharide made from two
molecules of glucose
Sugar in food
Color, texture, and flavor are all
sensory characteristics that sugar
plays in most foods
Sugars generally play a major role as a
sweetener or in texture development
As a contributor to color, sugar
participates in two phenomena: the
maillard reaction and carameliization
Polysaccharides
Starch is polisaccharide made up of
glucose unit linked together to form
long chains.
Starch is the storage form of energy
for plants
Glycogen is the storage form of energy
for animals.
Two types of starch molecules existamylose and amylopectin.
Amylose
Amylose molecules
contribute to gel
formation.
Starch begins to
gelatinize between
140 F 158 F, the
exact temperature
dependent is the
spesific starch
Amylopectin
The branched
amylopectin
molecules give
viscosity to the
cooked paste
Cellulose
Cellulose is a major component of
plant cell walls
Cellulose is a polymer (long chain)
glucose molecules linked together by
1 to 4 linkages and can not by
digested by humans
dietary fiber
Proteins
Protein contain amino acids
Proteins are needed to build and
repair body tissue and for the
metabolic functions of our body
Amino acsids contain an amino group
(-NH2) and an acid group (-COOH)
Functions of proteins
include:
1. Enzymes such as tripsin and pepsin
2. Storage such as ovalbumin and ferritin
3. Transport such as hemoglobin and
lipoproteins
4. Contactile such as actin and myosin
5. Protective such as antibodies
6. Hormones such as insulin
7. Structural such as keratin, collagen
Functions of nutrions in
foods
Color
One of the biggest roles is through the maillard
reaction, a browning reaction between an amino
group and a carbohydrate
Texture
Custards are protein gels where the gel strength is
influenced by the ovalbumin denaturation
Flavor
Asam aminos may contribute bitterness, sweetness
and other flavors
LIPIDS
Lipids include fats and oils from
plants and animals
In foods, fats provide a source of
essential fatty acids, add caloric
density (energy), act as carriers for
flavors, carry fat soluble vitamins,
contribute to texture and mouthfeel,
and provide heat transfer medium (in
frying)
Fatty acids
Short chain fatty acids are important as odor.
longer chain fatty acids acids are not
volatile and do not contribute much to flavor.
Fatty acids may be saturated or unsaturated.
Fatty acid molecules that are unsaturated
contain what are known as double bond
Number of
carbon atoms
Melting point
(degrees C)
Butyric
-7.9
Caproic
-3.9
Caprylic
16.3
Capric
10
31.3
Lauric
12
44.0
Myristic
14
54.4
Palmitic
16
62.8
Stearic
18
69.6
Saturated Fatty
Acids
Unsaturate
d fatty
Acids
Number of
carbon
atoms
Melting
point
(degrees C)
Palmitoleic
Oleic
Linoleic
Linolenic
Arachidonic
16
18
18
18
20
-0.5 to 0.5
13
-5 to - 12
-14.5
-19.5
Vitamins
1. Fat-soluble vitamins ( vitamin A,
D,E,K)
2. Water doluble vitamins (vitamin B ,
C)
Minerals
Macrominerals (Ca, P, K, Na, Cl, Mg,
S)
Microminerals (Cr, Co, Cu, F, I, Fe,
Mn, Mo, Ni, Se, Si, Sn, V, Zn)
Reference
Parker, R. 2003. Introduction to Food
Science. Columbia