Sucrose Essays

  • Effects Of Syrup

    894 Words  | 4 Pages

    demand and consumption which emphasis on further research and technically advancement needed to be in this sector. Sugar cane (Saccharum officinarum) is the major raw material for the production of sugar. Ripe sugarcane consists of 69-75% water, 8-16% sucrose, 0.5-2.0% reducing sugars, 0.5-1.0% organic matter, 0.2-0.6% inorganic compounds, 0.5-1.0% nitrogenous compounds, 0.3-0.8% ash and 10.0-16.0% fiber (Mathur, 1990). The main impurities of sugarcane juice include polysaccharides, starches, waxes, proteins

  • History Of Caramel

    912 Words  | 4 Pages

    such as acid, basis, salt or impurities. The English word originated from French caramel, which was borrowed from Spanish caramel and possibly from Portuguese as well. Caramel was 1st and commercially produced in Europe around 1850 by heating of sucrose in an open pan. Caramel can be used as topping for ice-cream and custards also flavouring in pudding, desserts etc. Market for Caramel has developed exponentially in past few years.

  • Advantages Of Monosaccharides

    1756 Words  | 8 Pages

    monosaccharides of the distance, be necessary to have the general formula (C6H10O5) n While altered monosaccharides combine together, and dissimilar disaccharides outcomes. Several disaccharides are sweet in taste. The significant disaccharides are; maltose, sucrose, lactose. MALTOSE Figure: 51 Maltose are obtained by the partial hydrolysis of the starch by enzyme amylase consist of two molecules of glucose linked together by α glycosidic bonds and it is reducing sugar. Epimers are those sugars that differ

  • Essay On Sugar Substitutes

    1047 Words  | 5 Pages

    than table sugar. (Murano, 2009). Artificial sweeteners on the other hand include Acesulfame- K, Aspartame, Saccharin, Sucralose, Alitame and Cyclamate. Each of these has their individual characteristics. In fact, aspartame is 200 times sweeter than sucrose and is made up of amino acids, thus, has four (4) kcal per gram like any other protein. (Tandel, 2011)Due to its degree of sweetness very little is needed to sweeten a food and as a result has little caloric

  • Monosaccharides Research Paper

    857 Words  | 4 Pages

    condition called lactose intolerance. This inability to digest lactose due to a lack of lactase leaves a person with lactose intolerance, unable to comfortably tolerate milk and milk products that contain lactose. Sucrose • Sucrose is created from the linkage of glucose + fructose. Sucrose is the white, sweet tasting, crystalline powder that you know as table

  • Popcorn Definition

    1653 Words  | 7 Pages

    2. Sweet corn Sweet corn is a gluten free cereal and it becomes ready to eat when kernels are in the milk stage, from 18 to 20 days after pollination (DAP). High quality sweet corn contains 70-75% moisture and 25% of the dry matter as simple sugars. At maturity sweet corn kernels are usually wrinkled and translucent, in contrast to the smooth or dented, flinty and or dented, flinty and or starchy characters of field corn kernels (Whistler, 1957; Galinat, 1971; Wann et al., 1971). The principle difference

  • Importance Of Lentils

    1236 Words  | 5 Pages

    CHAPTER-1 LENTILS 1.1 INTRODUCTION Lentils (Lens culinaris) are one of the major sources of food crop. It was originated from Asia and North Africa; it is a bushy annual plant of the legume family. It is known for its lens-shaped seeds. Its colours are range from yellow to red, orange to green brown to black and also vary in size. It is sold in many forms with or without the skins, whole or split. A bushy annual plant of the legume family (like peas,

  • Argumentative Essay On Sugar

    908 Words  | 4 Pages

    In the past, people were freaking out about how much fats were being consumed. After years of development, scientist found that it 's not only fats we must worry about, we must also worry of sugar. Sugar may be sweet and maybe heard of as an “empty calorie”. I think that this is just a lie we tell ourselves to make us feel better about consuming it. If we do not consume sugar in moderation it can cause many unwanted and life-threatening effects on our brain and body. It can cause health problems

  • Watermelon Research Paper

    1002 Words  | 5 Pages

    confectionery products, such as jellies, gummy candies and wine gums. The texture of pastilles is achieved by using various gelling agents, such as gelatin, starch and pectin (Doublier & Cuvelier, 1996; Izzo, Stahl, & Tuazon, 1995).The most important sucrose, glucose and corn syrups (as glucose replacer) are commonly used in sugar confectionery. Watermelon Citrullus lanatus (Thunb.), come from the family of cucumber (Cucurbitacea), is a large, oval, round or oblong tropical fruit (Koocheki et al., 2007)

  • Ethyl Cellulose Research Paper

    1096 Words  | 5 Pages

    EXCIPIENTS  Ethyl cellulose [Wade A, Weller PJ., 1994] Ethyl cellulose is a derivative of cellulose in which some of the hydroxyl groups on the repeating glucose units are converted into ethyl ether group. • Non proprietary names : Ethyl cellulose Ethyl cellulosum Ethyl-cellulose • Chemical name : Cellulose ethyl ether Aqua

  • Sugarcane Juice Research Paper

    1857 Words  | 8 Pages

    extracted by pressing the sugarcane, is consumed as such or with a pinch of salt and lemon juice in it. The nutrient value of a glass of sugarcane juice depends upon the variety of the plant and the soil type. However, along with sugars such as sucrose, sugarcane juice also consists of minerals such as potassium and magnesium, amino acids, vitamin B3 and organic acids, and may have immense health benefits for people suffering from a variety of conditions. Sugarcane juice is enriched with the goodness

  • The Dangers Of Sugary Food And Drinks

    771 Words  | 4 Pages

    chain carbon compounds bonding with hydrogen and oxygen. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. The World Health Organization suggests that you keep your sugar intake to no more than

  • Speech On Sugarcane Juice

    1849 Words  | 8 Pages

    extracted by pressing the sugarcane, is consumed as such or with a pinch of salt and lemon juice in it. The nutrient value of a glass of sugarcane juice depends upon the variety of the plant and the soil type. However, along with sugars such as sucrose, sugarcane juice also consists of minerals such as potassium and magnesium, amino acids, vitamin B3 and organic acids, and may have immense health benefits for people suffering from a variety of conditions. Sugarcane juice is enriched with the goodness

  • Essay On Sugar

    724 Words  | 3 Pages

    According to Encyclopedia Britannica, sugar is a carbohydrate and the most common sugar is sucrose which is contained in the two main plants that make sugar, sugarcane and sugar beet. About 80% of the food Americans consume contain sugar in it. Sugar is the most consume energy abundant food source that is found in everything from coke, cotton candy, spaghetti sauce, and baked pastries.  Although high consumption of sugar could create tooth decay, sugar is made natural from plants, and sugar promotes

  • Pros And Cons Of Baking In Baking

    773 Words  | 4 Pages

    Holiday baking season is almost here. Are you worried about not having an oven to bake with? Have you recently moved from a city home to a country cabin, and there is no more flick of the switch lights, no more thermostatic heat, and no oven to bake? Luckily, there is more than one way to make your favorite "baked" goods such as your cookies, biscuits, and brownies. However, the cake texture may not be similar to those you make in the oven. But it definitely turns out moist and good enough to gratify

  • Reaction Paper On Chocolate

    1891 Words  | 8 Pages

    Summary: Chocolate (cocoa) has been known for its sweet taste and its effects on health for centuries. Earlier, chocolate used to be slammed for its fat content and a lot consumption of chocolate becomes a sin more than benefit , associated with obesity,caries, high blood pressure, diabetes and coronary artery disease. So, many physicians started to warn patients about the health hazards of consuming large amounts of chocolate. However, recently it’s discovered that biologically active phenolic compounds

  • The Maillard Reaction

    1452 Words  | 6 Pages

    The Maillard reaction, also known as browning is a type of non-enzymatic browning which involves the reaction between amino acids (free amino group) and simple sugars (carbonyl groups). This reaction can create flavour and changes in the colour of dough. Maillard reaction is generally only begun to occur above 285 ̊ F (140 ̊ C). TEXTURE The crust and crumb come from the same original dough will have different properties with different heat-moisture treatment (Vanin, Lucas and Trystram, 2009). In

  • Cellulose Structure

    3799 Words  | 16 Pages

    3.0 Structure and Properties of Cellulose and Nanocellulose Cellulose is a linear chain of glucose molecules having a flat ribbon-like conformation (Figure 3.1). The repeat unit consists of two anhydroglucose rings (C6H10O5)n joined together through an oxygen which is covalently bonded to C1 of one glucose ring and C4 of the adjoining ring (1 - 4 linkage) and called the β 1–4 glucosidic bond (Samir et al,, 2005). The degree of polymerization, n, varies between 10 000 and 15 000, where

  • Chickpea Research Paper

    1339 Words  | 6 Pages

    A. Chickpea starches The chickpea is higher in carbohydrates than other pulses. Chickpea contains monosaccharides (0.7% glucose, 0.25% fructose, 0.11% ribose and 0.05% galactose,), disaccharides (1-2% sucrose and 0.6% maltose) as well as oligosaccharides (raffinose). Oligosaccharides cannot be absorbed or hydrolyzed by the human digestive system however they are fermented by colonic bacteria to release gases or flatulence. Gas production is greater after chickpea consumption compared with other

  • Sucrose Case Study

    1033 Words  | 5 Pages

    sweeter, fructose or sucrose? Is this true over the entire concentration range? Looking at our data fructose was rated as being more intensely sweet most of the time, however there are some points in our data plot that suggest otherwise. The categorical scale for rating sucrose and fructose shows for equal percentages of sucrose and fructose, fructose was rated as sweeter every time. However, when we look at the magnitude scale we see that at 5% concentration fructose and sucrose were rated to be about