On-site-assignment-No1-Gr2-1_Food Chem.pptx

Food Chemistry a out carbs in food

1. Show your understanding upon the Roles of Hydroxyl group in Food as well as Applications of Carbohydrates in Food industry. Discuss and give examples, where possible. On site assignment No1 – Group 2 Submitted to: Dr. Nguyen Van Toan (PhD)

2. Nguyễn Ánh Dương BTFTIU18239 Nguyễn Hoàng Gia Khiêm BTFTIU18220 Lê Hoàng Nhân BTFTIU18080 Nguyễn Ngọc Quỳnh Như BTFTIU18235 Võ Ngọc Thanh Phương BTFTIU18228 Diệp Hạnh Tiên BTFTIU18124 Bùi Anh Tiến BTFTIU18127 GROUP MEMBERS:

3. What is Hydroxyl group? What is Carbohydrates? Applications of Carbohydrates in Food industry Roles of Hydroxyl group in Food OUTLINE

4. A hydroxy or hydroxyl group (OH) is the entity with simple structures (R-OH) consisting of an oxygen atom with two lone pairs bonded to a hydrogen . They readily participate in hydrogen bonding, generating either a net positively or negatively charged ion. This group can also participate in chemical reactions to link molecules together, forming chains of sugars or fatty acids. The addition of a hydroxyl group converts many organic compounds into alcohols, enhancing their solubility in water. According to  IUPAC  rules, the term hydroxyl refers to the hydroxyl radical (-OH) only, while the functional group −OH is called hydroxy group What is Hydroxyl group?

5. Hydroxyl group provides important functions to both alcohols and carboxylic acids Alcohols are chains of carbon molecules with a functional hydroxyl group side chain . The electronegativity of the oxygen adds a slight polarity to alcohols, which is why they are able to interact with other polar molecules such as water and some solutes Alcohols can be used as the ingredient of alcoholic beverages Wine and beer both contain several percent alcohol What is Hydroxyl group?

6. 2. What is Carbohydrates? In general view Commonly call as sugar, abundant in nature Carbohydrates are carbon compounds that contain many hydroxyl groups(-OH) The simplest carbohydrates also contain either an aldehyde or ketone For storage energy, building blocks for structure rigidity Because carbohydrates have many hydroxyl groups so that make the carbohydrates interact with the aqueous environment, and participate in hydrogen bonding, both within and between chains.

7. Monosaccharides (single sugar unit) Disaccharide (2 sugar units) Oligosaccharides (2-10 sugar units) Polysaccharide (more than 10 units) Classidications of cabohydrates (Based on number of sugar units in total chain) Sugar unit atom bond together by glycosidic bonds 2. What is Carbohydrates?

8. SUGARS contain 2 important and very reactive functional groups : -OH (hydroxyl group): important for Solubility and sweetness -C=O (carbonyl group): important for Reducing ability and Maillard/ browning reactions GLUCOSE is an ALDOSE sugar with one C atom external to the 6- membered ring FRUCTOSE is a KETOSE hexose with two carbon atoms external to the 6- membered ring 2. What is Carbohydrates?

9. 3. Application of carbohydrate in food industry Texturizing​ Sweetness and flavors​ Gelatinization​ Browning reaction Preservation​ Crystallization​ Gelling Inversion​

10. Texturizing Texture refers to how the physical attributes of a food texture are processed b y the brain during mastication.​ Characteristics like hardness, softness, crispiness or crunchiness are used by consumers to describe food texture. ​  For texture, carbohydrate is a remarkable natural substance that contributes to a myriad of functions that would require multiple synthetic compounds to do the same job in food product formulations​

11. Bakery products.​ Cookies also have high sugar levels, here glucose or invert syrups are used together with sugar to keep the cookie texture soft and avoid the crisp texture which would be obtained with the use of sucrose alone.​ Texturizing- examples Candies Sugar crystallization is a major determinant of the texture for candies. ​ It is minimized to create the soft texture of taffy candies and fudge and, on the contrary, it is maximized to create the desirable grainy texture of hard candies.​ Cake  In foam‐type cakes, sugar interacts with egg proteins to stabilize the whipped foam structure making it more elastic, so that the air cells can expand​

12. Sweetness and flavors ​   A sweetener is any naturally occurring or synthetically made substance that provides a sweet taste in food and beverages . ​ Sucrose (table sugar) ​is regarded as the “gold”​ standard for sweet taste  and is the most common sweetener​ in the food industry​

13. Sweetness and flavors​- examples Corn syrup-HFCs As in the production of conventional corn syrup , the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose.​ HFCS usually use in soft drinks, desserts, candies, jellies.

14. The most notable function of sugar in food is its  sweet taste, flavor enhancement, and flavor balance. ​ Sweetness improves the palatability of food . Thus, adding sugar to foods with  high nutrient quali ty may increase the chance that they are consumed. ​ Sweetness from sugar can also improve the palatability of foods for the elderly by compensating for the chemosensory losses that the elderly experience​ Sweetness and flavors ​

15. Chocolate Chocolate milk is an example of increasing the palatability of milk for kids, which provides important nutrients particularly calcium, potassium, and vitamin D ​ It can be made by mixing milk with cocoa powder and a sweetener (such as sugar or a sugar substitute) or chocolate syrup​ Sweetness and flavors​- example

16. Gelatinization​ (starch) What is Gelatinization ? ​ Starch gelatinization  is the irreversible loss of the molecular order of starch granules ( crystallinity ) . It is considered a glass transition from an ordered initial state to a disordered final state, usually resembling a “melting” process, that requires water and heat. ​ In the cooking or baking process, it’s the stage where starch granules swell and absorb water, becoming functional.​ Gelatinization is the easiest modification.​ Heated in water then dried.​

17. Bread processing ​ During baking, gelatinized starch absorbs free ​water in the dough. As gas bubbles in the dough ​expand and eventually burst to form an air ​ continuous or porous structure. The starch ​ gel/coagulated protein matrix surrounding these ​ bubbles increase in viscosity to form a firm ​structure, essential for setting bread structure and ​crumb texture.​ Gelatinization​ (starch)

18. Browning reaction ​ Maillard reaction is a form of non-enzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar  (usually requiring heat).​ Maillard reaction is use high temperature to create new flavor ( bitter and burnt flavor ) and brown color

19. Beer industry Color and flavor of beer are mainly determined by malt.​ In order to have a yellow-brown color of malt, people harvest malt early to reduce water activity -> have an amino acid and a reducing sugar  ​ Browning reaction- examples ​ Bread making In bread making, this reaction is facilitated to maximize. ​ The color of the bread crust is largely determined by this reaction.​ In fermentation process, they create free amino acid, reducing sugar and temperature control during the baking stage all for Maillard  reaction.​

20. Preservation When sugar is added to foods it binds to the water in the foods reducing the amount of water that is available for the growth of microorganisms.​ Like salt water also has an osmotic effect  i.e. when foods are placed in a concentrated sugar solution water is drawn out of the cells of foods and microorganisms so that microorganisms can no longer survive

21. High sugar content -> less free water -> long term storage. ​​ Sugar has been used extensively in the preservation of fruits such as apples and pears and in the production of a wide range of products such as jams and jellies, fruit juice and sweetened products such as condensed milk. ​ The value of sugar in food preservation is dependent on the amount of sugar used and adding too little sugar to a food will still enable the development of microorganisms. This is seen in the production of jams and jellies where adding too little sugar promotes the growth of mold and yeast.  ​ Preservation

22. Crystallization​ Crystallization is the process of formation of solid crystals precipitating from a solution , melt or more rarely deposited directly from a gas. Crystallization is also a chemical solid-liquid separation technique, in which mass transfer of a solute from the liquid solution to a pure solid crystalline phase occurs.​

23. Crystallization ​ The sugar controls the amount of ice formed during the freezing of the product. This ensures that the ice cream is soft enough to scoop and eat. It also gives thickness to the product and makes it stable to heat shock (being in and out of the freezer). The sugar will help as well to release the flavor of the ice cream.​

24. Crystallization-example Candy A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is boiled to a temperature of 160 °C (320 °F) to make candy. ​ --One of the most important applications of sugar crystallization in food industry. ​ Ice cream The sugar controls the amount of ice formed during the freezing of the product. This ensures that the ice cream is soft enough to scoop and eat. It also gives thickness to the product and makes it stable to heat shock (being in and out of the freezer). The sugar will help as well to release the flavor of the ice cream.​

25. Gelling Food gels are viscoelastic substance and several gelled         products are manufactured throughout the world. ​ The gelling agents in foods are usually polysaccharides   and proteins . In food gels, the polymer molecules are not  cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels.  ​ Instead, the molecules are held together by a combination of weak inter-molecular forces like hydrogen bonds, electrostatic forces, Van der Waals forces, and hydrophobic interactions ​

26. A number of food items exist in the form of gels, like jams, jellies, con- fectionary , desserts, yogurt, etc., which are composed of biopolymers as the main structure forming ingredient​ Gelling

27. Inversion Invert sugar is a liquid carbohydrate sweetener in which all or a portion of the sucrose present has been inverted​ SUCROSE + invertase enzyme   glucose + fructose​

28. Inversion-examples Invert sugar is the reaction which is ​used the most in jam and juice to ​increase the sweetness​ Candy manufactures use ​invert sugar to control graining​

29. Is an important group to form a carbohydrate such as glucose, fructose, starch,… This  group  can also participate in c hemical reactions to link molecules together , forming chains of sugars or fatty acids. The addition of a  hydroxyl group  converts many organic compounds into alcohols, enhancing their solubility in water. Hydroxyl group help carbohydrate to form hydrogen bond with food The hydroxyl groups of carbohydrate, like the hydroxyl groups of simple alcohols, form esters with inorganic acids . Reaction of hydroxyl groups with a carboxylic acid anhydride of chloride ( an acyl chloride ) in the presence of a suitable base produces an ester 4. The roles of hydroxyl group in food

30. The hydroxyl group of the glucose units are esterified with the acetyl groups from acetic anhydride to give starch with glucose units with acetate function. T he degree of substitution of hydroxyl group with acetate group is dependent on the reaction condition. Slight changes changes in structural arrangements are detectable by living things and influence the biological significance of isomeric compounds. It is known, for example, the degree of sweetness of various sugars differs according to the arrangement of the hydroxyl groups (-OH) that compose part of the molecular structure. A direct correlation that may exist between taste and any specific structural arrangement Hydroxyl helps monosaccharides links together to form disaccharides or polysaccharides 4. The roles of hydroxyl group in food

31. References Lecture notes of Dr. Nguyen Van Toan https://en.wikipedia.org/wiki/Hydroxy_group https://www.sciencedirect.com/topics/medicine-and-dentistry/hydroxyl-group https://www.britannica.com/science/carbohydrate https://www.sciencedirect.com/topics/nursing-and-health-professions/hydroxyl-group https://biologydictionary.net/hydroxyl-group/