Topic covered:

1. Definition of carbohydrate
2. Classification of carbohydrates
3. Functions of carbohydrates
4. Effect of cooking on starch
5. Types of starches
6. Uses of Carbohydrates

A carbohydrate is a type of organic compound composed of carbon,

hydrogen, and oxygen atoms. They are essential biomolecules found in
living organisms It serves as a primary source of energy for living
organisms. Carbohydrates are diverse, serving both energy and structural
purposes. They play crucial roles in various biological processes.
Carbohydrates can be classified into three main groups:

1. Monosaccharide:

These are the simplest carbohydrates. Monosaccharide consists of a

single sugar unit. Examples include:

o Glucose: A primary energy source for cells.

o Fructose: Found in fruits and honey.
o Galactose: A component of lactose (milk sugar).

2 .Disaccharides: These are formed by joining two monosaccharide

units through a glycosidic bond. Common disaccharides include:

o Sucrose: Composed of glucose and fructose. It’s table sugar.

o Lactose: Made of glucose and galactose. Found in milk.

3.Polysaccharides: These complex carbohydrates consist of long chains

of monosaccharide units. They serve as energy storage and structural
components:
 o Starch: Found in plants, especially in grains and tubers. It’s a
storage form of glucose.
o Glycogen: Stored in animals (mainly in the liver and
muscles) as an energy reserve.
o Cellulose: A major component of plant cell walls, providing
structural support.

Functions:

o Energy: Carbohydrates are broken down during digestion to

release energy.
o Cell Structure: Polysaccharides contribute to cell walls and
membranes.
o Glycoproteins and Glycolipids: Carbohydrates are attached
to proteins and lipids, influencing cell recognition and
signaling.

Dietary Importance:

o Complex carbohydrates (starches and fibers) from whole

grains, fruits, and vegetables are beneficial for health.
o Simple sugars (added sugars) should be consumed in
moderation.

Effect of cooking on starch

1. Gelatinization:
o When starch-containing foods (such as rice, potatoes, or
pasta) are cooked, they undergo a process called
gelatinization.
o Gelatinization involves the swelling and hydration of starch
granules due to exposure to heat and water.
o As the starch absorbs water, it loses its crystalline structure
becoming more amorphous.
o This gelatinized starch is easier to digest because enzymes
can access it more readily.
 o Examples: Think of how rice grains become soft and fluffy
when cooked or how a roux thickens a sauce.
2. Starch Reduction:
o Cooking generally leads to a reduction in the overall starch
content of foods.
o Boiling, steaming, or baking can cause some starch
molecules to break down.
o However, the extent of reduction varies based on the specific
food and cooking method.
o Baking tends to result in the least starch reduction.
3. Resistant Starch:
o Interestingly, cooling certain cooked foods can increase their
resistant starch content.
o Resistant starch is not fully digested by our bodies but serves
as food for beneficial gut bacteria.
o Examples: Cold cooked potatoes or pasta have higher
resistant starch levels than when freshly cooked.

In summary, cooking transforms starch by gelatinization, reduces its

overall content, and sometimes even enhances its resistant starch
properties.

Types of Starches

Starches are complex carbohydrates found in various plant-based

sources. Let’s explore some common types:

1. Potato Starch:
o Derived from raw potatoes, it has excellent binding and
thickening properties.
o Used in gravies, pie fillings, sauces, and gluten-free baking.
o Gelatinizes quickly at relatively low heat
2. Cornstarch (Cornflour):
o A versatile white powder from corn endosperm.
o Condenses sauces, crisps up roasted foods, and binds pie
fillings.
 o Commonly used for thickening and browning
3. Arrowroot Starch:
o Derived from arrowroot tubers.
o Gluten-free thickener with a neutral taste.
o Used in sauces, puddings, and gravies.
4. Tapioca Starch:
o Extracted from cassava roots.
o Creates a glossy texture in dishes.
o Ideal for puddings, soups, and desserts.
5. Wheat Starch:
o Found in wheat grains.
o Used in Asian cooking, noodles, and dumplings.
6. Rice Starch:
o Extracted from rice grains.
o Used in Asian cuisine, sauces, and desserts.
7. Sweet White Rice Flour:
o Not technically a starch but behaves like one.
o Used for thickening and binding.

Each starch has unique properties, making it suitable for specific

culinary applications.

Carbohydrates serve a wide range of essential functions in living

organisms. Let’s explore their various uses:

1. Energy Source:
o Primary Fuel: Carbohydrates, especially glucose, provide
energy for cellular processes. During glycolysis, glucose is
broken down to produce ATP (adenosine triphosphate), the
cell’s energy currency.
o Immediate Energy: Simple sugars (monosaccharides) are
rapidly absorbed and used for quick energy.
2. Energy Storage:
 o Glycogen: Animals store excess glucose as glycogen in the
liver and muscles. It serves as a readily available energy
reserve.
o Starch: Plants store energy in the form of starch (amylose
and amylopectin) in seeds, tubers, and grains.
3. Structural Functions:
o Cellulose: A complex carbohydrate found in plant cell walls.
It provides rigidity and structural support.
o Chitin: Present in the exoskeletons of insects and
crustaceans. It gives strength and protection.
4. Dietary Fiber:
o Soluble Fiber: Slows digestion, helps regulate blood sugar,
and lowers cholesterol. Found in oats, beans, and fruits.
o Insoluble Fiber: Adds bulk to stool, aiding digestion. Found
in whole grains, vegetables, and bran.
5. Glycoproteins and Glycolipids:
o Carbohydrates are attached to proteins (glycoproteins) and
lipids (glycolipids) on cell surfaces.
o These play roles in cell recognition, immune responses, and
signaling.
6. Blood Group Antigens:
o Carbohydrates on red blood cells determine blood type (A, B,
AB, or O).
o These antigens are crucial for blood transfusions and organ
transplants.
7. Plant Nutrition:
o Photosynthesis converts sunlight into glucose using
chlorophyll and other pigments.
o Glucose fuels plant growth, reproduction, and maintenance.
8. Flavor and Sweetness:
o Sugars enhance the taste of foods and beverages.
o Fructose (fruit sugar) and sucrose (table sugar) are common
sweeteners.
9. Industrial Applications:
 o Biofuels: Carbohydrates can be fermented to produce
bioethanol.
o Starch-Based Polymers: Used in biodegradable plastics.
o Textile Sizing: Starch improves fabric strength during
weaving.
10. Health Considerations:
o Balanced Intake: Carbohydrates should be part of a
balanced diet.
o Avoid Excess Added Sugars: High sugar intake can lead to
health issues.

Carbohydrates are diverse and essential for life.