Carbohydrates

Abstract

Carbohydrates account for 3/4 of the dry weight of terrestrial plants and algae and can be found in all the plants, animals and microorganisms that human can eat. Carbohydrates are one of the major components in foods. The compounds not only provide human beings with energy, but also impart foods with desired textures and tastes. Carbohydrates undergo various changes during food processing and storage and yield substantial compounds that affect the flavor, quality and safety of foods. This chapter deals with the classification of carbohydrates and their most important functional properties, in which, special attention is paid to the non-enzymatic browning reaction, its influences on food quality, and its control. The structures, proportions, and applications of most important polysaccharides and oligosaccharides in foods are then detailed one by one. Dietary fiber as an important healthy diet component is also introduced at the end of this chapter. © 2012 Nova Science Publishers, Inc. All rights reserved.