St. Dalfour Research Paper
The food I have chosen is ‘St. Dalfour Spreads’ with cranberry and blueberry preserve. According to the description from the website of this product, St. Dalfour do not contain any added sugar, only the natural sweetness or concentrated grape juice. There are no additives, colourings, flavourings, or preservatives, just 100% fruit, making St. Dalfour spreads ideal for those with special dietry requirements. There are several of minerals contain in this spread such as protein, lipid, carbohydrate, water, fiber and sodium.
Protein is a made up of many amino acid which also called as the building blocks of protein (Lauritzen, 1992). Proteins is made up of about 20 amino acids. Each amino acid has four different groups that attached to α-carbon
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Fructose, glucose and galactose are contained in monosccarides. In this spread, β-D fructose also known as levulose and fruit sugar are presented and fructose is the sweetest of the monosaccharides which help to sweeten the spread. β-D-glucose also has presented in this spread which can be found in honey and fruits. Glucose is good in metabolized in the body for energy. For galactose, it is an isomer of glucose with a hydroxyl group on carbon 4 reversed in positions and it is mostly found in carbohydrates used in cellular recognition, so it is not found in the spread. Aldehydes and ketones that have an OH group on the carbon next to the carbonyl group react with a basic solution of Cu2+ (Benedict’s reagent) to form a red orange precipitate of copper(I) oxide (CuO). Sugars that undergo this reaction are called reducing sugars and all of the monosaccharides are reducing …show more content…
For example, maltose is the combination of two α-D-glucose which is found in germinating grain and is formed during the hydrolysis of starch to glucose during digestion. Lactose is the combination of β-D-galactose and α-D-glucose, it is digested by the enzyme lactase. Combination α-D-glucose with β-D-fructose will form a sucrose which it can be found in sugar cane and sugar beets. The invert sugar is produced by the hydrolysis of sucrose under acidic conditions, which break into glucose and fructose and it is sweeter than sucrose because of the present of fructose. This can be occur in the spread due to it contain acid-containing
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