FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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monosaccharide
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disaccharide
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polysaccharide
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cellulose
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Detailed explanation-1: -Sucrose, which is a disaccharide of fructose and glucose, primarily functions as a sweetener and bacteriostatic agent while also contributing to viscosity.
Detailed explanation-2: -Sucrose and trehalose are examples of non-reducing disaccharides because their glycosidic bond is between their respective hemiacetal carbon atoms. The reduced chemical reactivity of the non-reducing sugars, in comparison to reducing sugars, may be an advantage where stability in storage is important.
Detailed explanation-3: -Sucrose is a disaccharide and is easily split by hydrolysis into the two monosaccharides (hexoses) glucose and fructose (eqn (1)).
Detailed explanation-4: -Scientifically speaking, sucrose is a type of carbohydrate, a disaccharide made of equal parts of two monosaccharides: glucose and fructose.