People get their carbohydrates from food. All plants contain carbohydrates, which typically represent a significant portion of people’s dietary intake. Carbohydrate constituents of the food undergo a variety of chemical changes during mechanism, heat or cold processing of foods.
*Nutrition. Eating foods high in fiber, like fruits, vegetables and whole grains, can also help with regular bowel movements, minimize constipation-related issues and may help lower cholesterol and blood sugar.Dietary fiber plays a role aiding in weight reduction by promoting a feeling of fullness.
*Flavor and color in food production. Carbohydrates play a critical role in developing flavor and color in food products. The Maillard reaction and caramelization are two primary mechanisms responsible for this.
*Release and retention of the flavor compounds. These effects depend on many factors such as the physicochemical characteristics of the aroma compounds, type of carbohydrates and concentration of carbohydrate
*Caramelization. Caramelization creates one of the most naturally delectable combinations of sweet, savory, and bitter flavors. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the breakdown of the sugar.
*Sweetening. Sweet tasting carbohydrates like sucrose or glucose are multifunctional food ingredients. Different sugars vary in sweetness. Fructose is almost twice as sweet as sucrose and sucrose is approximately 30% sweeter than glucose.
*Texturing. Carbohydrates provide a range of desirable textures from crispness to smooth, soft gels.
*Plasticizing action and humectancy. Carbohydrates are hydrophilic to different degrees, depending on their structures which governs their plasticizing action and humectancy.
Carbohydrates: Functional properties in food
