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## CARBOHYDRATES Compared with labile nutrients such as vitamins, carbohydrates are generally regarded as being completely stable to processing. However there is some loss both by leaching into processing water and by breakdown but since this is 'merely' a loss of energy as distinct from nutrients it is usually disregarded. Losses by leaching will be governed by the same factors that affect other water-soluble materials as discussed elsewhere -particle size, time, volume of water, etc. Losses by breakdown are exemplified by the cooking of broad beans [465]. during preliminary soaking there was a decrease in starch and an increase in sugars. During baking (120°C for 150 min) there was a decrease in total carbohydrates and in protein and amino acids through combination to form brown pigments. Sugar content fell from 10.8% to 9.3%; starch content fell from 34% to 31%, being converted first into dextrins then into reducing sugars. Such a change from one carbohydrate to another involves no loss and can be a gain if digestibility of the carbohydrate is increased by the treatment. Overheating can lead to the formation of unpalatable products; for example at sterilising temperatures substa

Author

ARNOLD E. BENDER

Publisher

Elsevier

Published

1978

Language

EN