
Found in the following foods:

Found in the following foods:

Found in the following foods:

Found in the following foods:

Found in the following foods:

Found in the following foods:

Starch – storage of glucose in plants

Glycogen – storage of glucose in
animals

Some sugars taste more or less sweet than each
other.
If the sweetness of sucrose, is arbitrarily assigned a
sweetness of 100%, then here’s how other common
sugars compare:

Sugar Sweetness

fructose: 173%
sucrose: 100%
glucose: 74%
maltose: 33%
galactose: 33%
lactose: 16%
Made up of amino acids - “building
blocks of proteins”
 Plants & animals
 Need to be broken down into amino
acids before our body can use them

› Made into proteins to be used
› Converted to energy
› Stored as fat

Proteins are essential in order for our body
to function correctly.
1.
2.
3.
4.
5.
6.
7.
8.
Enzymes
Transportation & Storage
Cell & Tissue Growth
Mechanical Support
Coordination & Motion
Immune Protection
Nerve Generation & Impulses
Fluid Balances
Read handout describing in more detail
what each of these actually mean.

Non-essential amino acids – ones that
can be produced in our body (12)

Essential amino acids – ones that are
required in the diet but body cannot
make – need to get from foods we eat
 Phenylalaline
 Isoleucine
 Tryptophan
 Lysine
 Valine
 Methionine
 Leucine
 Arginine

Three major functions
› Color
› Texture
› Flavor

Influenced by whipping, beating, adding
ingredients or heating
Not clear – cut
 Maillard Reaction – browning reaction
between an amino group &
carbohydrate
 Proteins & sugars – most common
reaction


Production of yogurt
› Influenced by the gelation of casein
Contribution to flavor not clear cut
 Some may add flavor
 Amino acids – contribute to bitterness,
sweetness & other flavors
