Plants use carbon dioxide from air, water from soil and energy from the sun to produce carbohydrates and oxygen through a process called photosynthesis.
Carbohydrates are organic compounds that contain carbon, hydrogen and oxygen in the ratio of two hydrogen atoms and one oxygen atom for every one carbon atom. The term carbohydrate literally means hydrate of carbon. Carbohydrates possess two functional groups the hydroxyl group and the carbonyl group. They are polyhydroxy aldehydes or polyhydroxy ketones or compounds which are converted to these on hydrolysis.
Carbohydrate are the cheapest, most efficient and most readily available source of food energy in the world, since they are the main constituents of the foods that are the easiest to produce and that can be obtained throughout the world, namely, grains, legumes and potatoes.
Human body intake of carbohydrate should be 55% of kilocalories or more. In chemical reaction very much like burning, carbohydrates provides energy for the body cells. This energy powers muscular movement such as heartbeat, walking, breathing and digestive contractions.
Carbohydrates also produce the body heat that helps to keep the animal warm. Extra carbohydrates are converted to fat ands stored in the body.
They are grouped into two categories: simple carbohydrates and complex carbohydrates.
Simple carbohydrates, which converted to glucose quickly, can be found in sugars, milk, fruits, and fruit juices, while beans, pastas, grains and starchy vegetables like potatoes contain complex carbohydrates.
Simple carbohydrates are naturally present as simple sugars in fruits, milk, and other foods. Plant carbohydrates also can be refined to produce sugar products such as table sugar or corn syrup.
The functional properties of carbohydrates in food include:
*Nutrition
*Flavour and color production
*Sweetening
*Texturing
*Plasticizing action and humectancy
Carbohydrates are the most widely distributed, naturally occurring organic compounds on earth. They have been considered a fundamental source of nourishment and inexpensive and versatile staple of the diet.
Starch is the major plant polysaccharide that is readily digested in the intestine and thus serves as a source of carbohydrates.
The major portion of energy requirements of human is met by starch of cereal grains and tubers such as potatoes.
What are carbohydrates?
