DOCSLIB.ORG

THE INFLUENCE of HIGH FRUCTOSE CORN SYRUP on ENDURANCE EXERCISE METABOLISM by Erika Leigh Rauk a Thesis Submitted in Partial F

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
THE INFLUENCE of HIGH FRUCTOSE CORN SYRUP on ENDURANCE EXERCISE METABOLISM by Erika Leigh Rauk a Thesis Submitted in Partial F THE INFLUENCE OF HIGH FRUCTOSE CORN SYRUP ON ENDURANCE EXERCISE METABOLISM by Erika Leigh Rauk A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Health and Human Development MONTANA STATE UNIVERSITY Bozeman, Montana May 2014 ©COPYRIGHT by Erika Leigh Rauk 2014 All Rights Reserved ii ACKNOWLEDGEMENTS Special thanks are due to Kyle Masterson, Becky Quigley, Jana Shank, Kendra Dennis, and John Seifert for all your early morning help and hard work in the Movement Science Lab. Thank you! iii TABLE OF CONTENTS 1. INTRODUCTION ............................................................................................... 1 Purpose Statement ................................................................................................ 2 Rationale .............................................................................................................. 2 Delimitations ....................................................................................................... 3 Limitations ........................................................................................................... 4 Assumptions ........................................................................................................ 4 Hypothesis ........................................................................................................... 4 2. REVIEW OF RELATED LITERATURE ............................................................ 6 Introduction ......................................................................................................... 6 Substrate Utilization ............................................................................................. 7 Exogenous Carbohydrate Absorption ................................................................... 8 Carbohydrate Dose Response ............................................................................. 11 Chronic Fructose Induced Lipid Formation ........................................................ 15 Fructose Metabolism during Endurance Exercise ............................................... 19 Conclusion ......................................................................................................... 21 3. THE INFLUENCE OF HIGH FRUCTOSE CORN SYRUP INGESTION ON ENDURANCE EXERCISE METABOLISM ......................... 22 Contribution of Authors and Co-Authors ............................................................ 22 Manuscript Information Page ............................................................................. 23 Abstract ............................................................................................................. 24 Introduction ....................................................................................................... 25 Methodology ...................................................................................................... 26 Informed Consent ................................................................................... 26 Subjects .................................................................................................. 27 Experimental Design .............................................................................. 27 Procedures .............................................................................................. 28 Exogenous Carbohydrate Beverage ........................................................ 30 Biochemical Analysis ............................................................................. 30 Statistical Analysis ................................................................................. 31 Results ............................................................................................................... 32 Subject Characteristics............................................................................ 32 Percent Plasma Volume .......................................................................... 32 Measured Maximal Oxygen Consumption .............................................. 33 Respiratory Exchange Ratio ................................................................... 33 Serum Lipids .......................................................................................... 33 Blood Glucose ........................................................................................ 34 Heart Rate .............................................................................................. 34 iv TABLE OF CONTENTS – CONTINUED Rating of Perceived Exertion .................................................................. 34 Blood Lactate ......................................................................................... 35 Discussion .............................................................................................. 40 Conclusion ............................................................................................. 47 4. CONCLUSIONS ............................................................................................... 49 REFERENCES CITED ............................................................................................ 52 APPENDICES ......................................................................................................... 57 APPENDIX A: Additional Tables ..................................................................... 58 APPENDIX B: Informed Consent ..................................................................... 61 APPENDIX C: Thesis Data Collection Packet & Health History ....................... 65 v LIST OF TABLES Table Page 2.1. Carbohydrate Dose Response (Jentjens, 2005a, Jentjens, 2004a, 2004b, 2005b, Jeukendrup, 2008, Wallis, 2005).............................................. 14 3.1. Procedure cycling timeline ............................................................................. 29 3.2. Hypotheses, dependent measured variables, and predictions ........................... 32 3.3. Descriptive data for study subjects (Mean ± SD) ............................................ 32 3.4. Maximal HR, relative and absolute VO2max, and %VO2max for the cycling trials (Mean ± SD)........................................................................ 33 A.1. Mean (±SD) of dependent variables. .............................................................. 59 A.2. Mean ± SD of the dependent variables after combining treatments For RER, HR, and RPE the initial sample was taken at 20 min of exercise, midway sample at 50 min, and the final sample at 115 minutes. For TG, CHOL, LDL, HDL, VLDL, glucose, and lactate the initial sample was taken 20 min prior to the start of exercise, midway sample at 60 minutes of exercise, and the final sample at 140 min after the start of exercise. ................................................................ 60 vi LIST OF FIGURES Figure Page 2.1. Hepatic carbohydrate metabolism (Havel, 2005). Fructose metabolism does not have a negative feedback loop as glucose does in glycolysis, therefore fructose metabolized for energy utilization in negative energy balance and for energy storage in positive energy balance. ................................................................................. 16 2.2. Potential fructose chronic disease development pathways .............................. 20 3.1. Mean respiratory exchange ratio prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) .................................... 35 3.2. Mean triglycerides prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................................... 36 3.3. Mean total cholesterol prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................................... 36 3.4. Mean low density lipoprotein prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) .................................... 37 3.5. Mean high density lipoprotein prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) .................................... 37 3.6. Mean very low density lipoprotein prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................ 38 3.7. Mean glucose prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................................................ 38 3.8. Mean heart rate prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................................... 39 3.9. Mean rating of perceived exertion prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................ 39 3.10. Mean lactate prior to and after consumption of HFCS or glucose and cycling for 120 minutes (n=11) ................................................................ 40 vii ABSTRACT Athletes are advised to ingest adequate amounts of carbohydrate (CHO) prior to competitions, during exercise, and after to replenish glycogen storages. Performance outcomes can be determined by the amount, timing, and sources of CHO ingested. High fructose corn syrup (HFCS) is thought to be one of the main contributors in the development of obesity and chronic disease, therefore making this CHO source controversial. The study purpose was to determine if a HFCS-sweetened beverage is an acceptable CHO source for prolonged moderate intensity exercise by determining its effects on substrate metabolism
Load more

Recommended publications
  • Sweeteners Georgia Jones, Extension Food Specialist
    ® ® KFSBOPFQVLCB?O>PH>¨ FK@LIKUQBKPFLK KPQFQRQBLCDOF@RIQROB>KA>QRO>IBPLRO@BP KLTELT KLTKLT G1458 (Revised May 2010) Sweeteners Georgia Jones, Extension Food Specialist Consumers have a choice of sweeteners, and this NebGuide helps them make the right choice. Sweeteners of one kind or another have been found in human diets since prehistoric times and are types of carbohy- drates. The role they play in the diet is constantly debated. Consumers satisfy their “sweet tooth” with a variety of sweeteners and use them in foods for several reasons other than sweetness. For example, sugar is used as a preservative in jams and jellies, it provides body and texture in ice cream and baked goods, and it aids in fermentation in breads and pickles. Sweeteners can be nutritive or non-nutritive. Nutritive sweeteners are those that provide calories or energy — about Sweeteners can be used not only in beverages like coffee, but in baking and as an ingredient in dry foods. four calories per gram or about 17 calories per tablespoon — even though they lack other nutrients essential for growth and health maintenance. Nutritive sweeteners include sucrose, high repair body tissue. When a diet lacks carbohydrates, protein fructose corn syrup, corn syrup, honey, fructose, molasses, and is used for energy. sugar alcohols such as sorbitol and xytilo. Non-nutritive sweet- Carbohydrates are found in almost all plant foods and one eners do not provide calories and are sometimes referred to as animal source — milk. The simpler forms of carbohydrates artificial sweeteners, and non-nutritive in this publication. are called sugars, and the more complex forms are either In fact, sweeteners may have a variety of terms — sugar- starches or dietary fibers.Table I illustrates the classification free, sugar alcohols, sucrose, corn sweeteners, etc.
    [Show full text]
  • Lecture 2 Assistant Lecture Tafaoul Jaber
    Lecture 2 Assistant Lecture Tafaoul Jaber Effect of alkali on carbohydrates Benidict , Fehling , Barfoed tests . These tests are based on the most important chemical property of sugar, the reducing property. Benidict and fehling tests are used to determine presence of reducing sugar while Barfoed test is used more specifically to distinguish monosaccharides and disaccharides. Reducing and Non- reducing sugars Sugars exist in solution as an equilibrium mixture of open- chain and closed-ring (or cyclic) structures. Sugars that can be oxidized by mild oxidizing agents are called reducing sugars because the oxidizing agent is reduced in the reaction. A non-reducing sugar is not oxidized by mild oxidizing agents. All common monosaccharides are reducing sugars. The disaccharides maltose and lactose are reducing sugars. The disaccharide sucrose is a non-reducing sugar. Common oxidizing agents used to test for the presence of a reducing sugar are: Benedict's solution, Fehling's solution. Benedict's Test Benedict's test determines whether a monosaccharide or disaccharide is a reducing sugar. To give a positive test, the carbohydrate must contain a hemiacetal which will hydrolyse in aqueous solution to the aldehyde form. Benedict's reagent is an alkaline solution containing cupric ions, which oxidize the aldehyde to a carboxylic acid. In turn, the cupric ions are reduced to cuprous oxide, which forms a red precipitate. This solution has been used in clinical laboratories for testing urine. RCHO + 2Cu2+ + 4OH- ----- > RCOOH + Cu2O + 2H2O Hemiacetal & hemiketal formation Procedure Place 1 ml of carbohydrates solutions in test tube. To each tube, add 1 ml of Benedict's reagent.
    [Show full text]
  • High Fructose Corn Syrup How Sweet Fat It Is by Dan Gill, Ethno-Gastronomist
    High Fructose Corn Syrup How Sweet Fat It Is By Dan Gill, Ethno-Gastronomist When I was coming along, back in the ‘50s, soft drinks were a special treat. My father kept two jugs of water in the refrigerator so that one was always ice cold. When we got thirsty, we were expected to drink water. Back then Coke came in 6 ½ ounce glass bottles and a fountain drink at the Drug Store was about the same size and cost a nickel. This was considered to be a normal serving and, along with a Moon Pie or a nickel candy bar, was a satisfying repast (so long as it wasn’t too close to supper time). My mother kept a six-pack of 12-oz sodas in the pantry and we could drink them without asking; but there were rules. We went grocery shopping once a week and that six-pack had to last the entire family. You were expected to open a bottle and either share it or pour about half into a glass with ice and use a bottle stopper to save the rest for later, or for someone else. When was the last time you saw a little red rubber bottle stopper? Sometime in the late 70s things seemed to change and people, especially children, were consuming a lot more soft drinks. Convenience stores and fast food joints served drinks in gigantic cups and we could easily drink the whole thing along with a hamburger and French fries. Many of my friends were struggling with weight problems.
    [Show full text]
  • Structures of Monosaccharides Hemiacetals
    Disaccharides 10:51 AM 1 Disaccharides Definition • Disaccharides are carbohydrates consisting of two monosaccharide units linked via a glycosidic bond. Non-reducing disaccharide (1,1'-Glycosidic linkage) OH HO OH O HO O OH O OH OH HO OH HO O O HO OH + HO OH Glycosidic bond OH OH HO OH HO OH 6' 6 O O Reducing end 5' 1' 4 5 HO 4' O OH 3' 2' 3 2 1 HO OH HO OH Glycone Aglycone Reducing disaccharide (1,4'-Glycosidic linkage) • These disaccharides may be reducing or non-reducing sugars depending on the regiochemistry of the glycosidic 10:51 AM linkage between the two monosaccharides. 2 Nomenclature of Disaccharides • Since disaccharides are glycosides with two monosaccharide units linked through a glycosidic bond, their nomenclature requires the formulation of priority rules to identify which of the two monosaccharides of a disaccharide provides the parent name of the disaccharide and which one will be considered the substituent. • The nomenclature of disaccharides is based on the following considerations: i. Disaccharides with a free hemiacetal group (Reducing disaccharide) ii. Disaccharides without a free hemiacetal group (Non- Reducing Disaccharide) 10:51 AM 3 Nomenclature of Reducing Disaccharides • A disaccharide in which one glycosyl unit appears to have replaced the hydrogen atom of a hydroxyl group of the other is named as a glycosylglycose. The locants of the glycosidic linkage and the anomeric descriptor(s) must be given in the full name. • The parent sugar residue in such a reducing disaccharide is chosen on the basis of the following criteria: • The parent sugar residue is the one that includes the functional group most preferred by general principles of organic nomenclature.
    [Show full text]
  • Difference Between Reducing Sugar and Starch Key Difference - Reducing Sugar Vs Starch
    Difference Between Reducing Sugar and Starch www.differencebetween.com Key Difference - Reducing Sugar vs Starch Redox is a chemical reaction which changes the oxidation number of a molecule, atom or ion. Oxidation and Reduction are the main two events occur during the Redox reaction. Loss of electrons or increase in oxidation state is known as oxidation while the gain of electrons or decrease in oxidation state is known as reduction. Reducing agent is a molecule which can donate an electron to another molecule and become decreased in oxidation state. Some sugars can act as reducing agents. They are known as reducing sugars. Reducing sugars have the aldehyde group to become oxidized and convert into the carboxylic acid group. Starch is a polymer made of amylose and amylopectin. It is the major carbohydrate reserve in plants. Starch does not possess a free hydrogen molecule which is attached to oxygen. Hence, starch is unable to be formed the open aldehyde and as a result unable to be oxidized and reduced other sugars. The key difference between Reducing sugar and Starch is that starch is not a reducing sugar due to the absence of hydrogen on the circled oxygen to allow for ring opening. What is Reducing Sugar? Sweet soluble carbohydrates are known as sugars. There are various types of sugars. They can be monosaccharides (simple sugars), disaccharides or polysaccharides. Monosaccharides include glucose, fructose, galactose etc. Disaccharides include sucrose, lactose etc. Polysaccharides include starch, cellulose, pectin etc. Most of the monosaccharides are having an aldehyde group or a ketone group. Hence, they can be oxidized and act as a reducing agent for another molecule.
    [Show full text]
  • A-08) the Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D
    REPORT 3 OF THE COUNCIL ON SCIENCE AND PUBLIC HEALTH (A-08) The Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D) EXECUTIVE SUMMARY Objective: To review the chemical properties and health effects of high fructose corn syrup (HFCS) in comparison to other added caloric sweeteners and to evaluate the potential impact of restricting use of fructose-containing sweeteners, including the use of warning labels on foods containing high fructose syrups. Methods: Literature searches for articles published though December 2007 were conducted in the PubMed database and the Cochrane Database of Systematic Reviews using the search terms “high fructose corn syrup” and “high fructose syrup.” Web sites managed by federal and world health agencies, and applicable professional and advocacy organizations, were also reviewed for relevant information. Additional articles were identified by reviewing the reference lists of pertinent publications. Results: HFCS has been increasingly added to foods since its development in the late 1960s. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose, consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Concern about HFCS developed after ecological studies, using per capita estimates of HFCS consumption, found direct correlations between HFCS and obesity.
    [Show full text]
  • Corn Syrup Confusion
    [Sweeteners] Vol. 19 No. 12 December 2009 Corn Syrups: Clearing up the Confusion By John S. White, Ph.D., Contributing Editor Corn syrups comprise two distinct product families: “regular” corn syrups, and high-fructose corn syrup (HFCS). Much confusion has arisen about corn syrups in the past five years, largely because of the ill-considered controversy surrounding HFCS. The confusion ranges from uncertainty about the basic composition of the products to debates over sophisticated metabolism and nutrition issues. Composition Because they are derived from hydrolyzed corn starch, corn syrups are composed entirely of glucose: free glucose and mixtures of varying-length glucose polymers. A variety of products within the corn syrup family are made by carefully controlling acid, acid-enzyme or enzyme-enzyme hydrolysis processes. They are differentiated in functionality by assigning each a unique dextrose equivalent (DE) number, a value inversely related to average polymer chain length. By definition, regular corn syrups range from a low of 20 to above 73 DE. Spray or vacuum drum driers are used to make dried corn syrups (corn syrup solids), which function the same as liquid products when rehydrated. HFCS contains both fructose and glucose (a key distinguishing feature from regular corn syrups), and are not characterized by DE, but rather by fructose content. The most important commercial products are HFCS-42 (42% fructose, 58% glucose) and HFCS-55 (55% fructose, 45% glucose). With pride of accomplishment, the industry named these products high-fructose corn syrup to differentiate them from regular corn syrups, which proved to be an unfortunate choice since HFCS is frequently confused with crystalline (pure) fructose.
    [Show full text]
  • 2. QUALITATIVE TESTS of CARBOHYDRATE Carbohydrates
    2. QUALITATIVE TESTS OF CARBOHYDRATE Carbohydrates are the most abundant biomolecules on Earth. Carbohydrates are polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. Many, but not all, carbohydrates have the empirical formula (CH2O)n; CnH2nOn. All common monosaccharides and disaccharides have names ending with the suffix “-ose.” (exp. Glucose) There are three major size classes of carbohydrates: monosaccharides, oligosaccharides, and polysaccharides. 2.1 Monosaccharides Monosaccharides, or simple sugars, consist of a single polyhydroxy aldehyde or ketone unit. The most abundant monosaccharide in nature is the six-carbon sugar D-glucose. Monosaccharides are colorless, crystalline solids that are freely soluble in water but insoluble in nonpolar solvents. Most have a sweet taste. Figure 2.1 Formula of some impotant monosaccharides In fact, in aqueous solution, all monosaccharides with five or more carbon atoms in the backbone occur predominantly as cyclic (ring) structures in which the carbonyl group has formed a covalent bond with the oxygen of a hydroxyl group along the chain. The formation of these ring structures is the result of a general reaction between alcohols and aldehydes or ketones to form derivatives called hemiacetals or hemiketals, which contain an additional asymmetric carbon atom and thus can exist in two stereoisomeric forms. The hemiacetal (or carbonyl) carbon atom is called the anomeric carbon. The anomers of α and β. Figure 2.2 Alpha (α) and beta (β) anomers of glucose 2.2 Disaccharides A disaccharide is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. There are three common disaccharides: maltose, lactose, and sucrose.
    [Show full text]
  • Fundamentals of Glycan Structure 1
    Fundamentals of Glycan Structure 1 Learning Objectives How are glycans named? What are the different constituents of a glycan? How are these represented? Wha t conftiformations do sugar residues adtdopt in soltilution Why do glycan conformations matter? 2 Fundamentals of Glycan Structure CbhdCarbohydrate NlNomenclature Monosaccharides Structure Fisher Representation Cyclic Form Chair Form Mutarotation Monosaccharide Derivatives Reducing Sugars Uronic Acids Other Derivatives Monosaccharide Conformation Inter‐Glycosidic Bond Normal Sucrose Lactose Sequence Specificity and Recognition Branching 3 Carbohydrate Nomenclature The word ‘carbohydrate’ implies “hydrate of carbon” … Cn(H2O)m Glucose (a monosaccharide) C6H12O6 … C6(H2O)6 Sucrose (a disaccharide) C12H22O11 … C12(H2O)11 Cellulose (a polysaccharide) (C6H12O6)n… (C6(H2O)6)n Not all carbohydrates have this formula … some have nitrogen Glucosamine (glucose + amine) …. C6H13O5N… ‐NH2 at the 2‐position of glucose N‐acetyl galactosamine (galactose + amine + acetyl group) …. C8H15O6N … ‐ NHCOCH3 at the 2‐position of galactose Typical prefixes and suffixes used in naming carbohydrates Suffix = ‘‐ose’ & prefix = ‘tri‐’, ‘tetr‐’, ‘pent‐’, ‘hex‐’ Pentose (a five carbon monosaccharide) or hexose (a six carbon monosaccharide) Functional group types Monosaccharides with an aldehyde group are called aldoses … e.g., glyceraldehyde Those with a keto group are called ketoses … e.g., dihydroxyacetone 4 Monosaccharides Struc ture Have a general formula CnH2nOn and contain
    [Show full text]
  • Disaccharide Feedings Enhance Rat Jejunal Macromolecular Absorption
    Pediatr. Res. 17: 381-389 (1983) Disaccharide Feedings Enhance Rat Jejunal Macromolecular Absorption SAUL TEICHBERG,'53' FIMA LIFSHITZ, MARY ANN BAYNE, ULYSSES FAGUNDES-NETO, RAUL A. WAPNIR, AND ELIZABETH MCGARVEY Department of Pediatrics and Laboratories, North Shore University Hospital, Manhasset, New York and Department of Pediatrics, Cornell University Medical College, New York, New York, USA Summary periods of feeding at lower disaccharide concentrations, which do not induce symp~omsof intolerance. After the high lactose con- Disaccharide feedings to post-weaning rats alters their jejunal centration feedings, there was evidence of morphologic damage to barrier to macromolecular absorption. Penetration of horseradish the epithelium of the jejunal mucosa. ~h~ disaccharide-induced peroxidase (HRP) across the jejunum was enhanced after short- increase in HRp absorption may be mediated by transport from term high concentration gavage (30 g*kg-'*da~-l)Of lactose that endocytotic vesicles across the epithelium (10, 12, 43). produces weight loss, osmotic diarrhea, and jejunal mucosal dam- age. HRP absorption was also increased by-longer term feedings of lower levels of disaccharide that did not produce body weight MATERIALS AND METHODS alterations, diarrhea, or cell damage. Rats without diarihea and gavaged with 7.5 g-kg-' .day-' of either lactose or maltose showed Animals and diet. Postweaning male rats (~rl:(WI) BR, char1e.s an increase in lumen to blood HRP absorption after 21 days of River Breeding Labs, WilmingtOn*MA) weighing g were feedings. Also, lactose or maltose in the solid food diet at 30 g. used. At this stage of development the rats have low lactase levels kg-'.day.' for 21 days did not lead to diarrhea but produced an (36).
    [Show full text]
  • Carbohydrates: Simple Sugars and Complex Chains
    Chapter 4 Carbohydrates: Simple Sugars and Complex Chains THINK About It 1 When you think of the word carbohydrate , what foods come to mind? 2 Fiber is an important part of a healthy diet—are you eating enough? 3 Is honey more nutritious than white sugar? What do you think? 4 What are the downsides to including too many carbohydrates in your diet? LEARNING Objectives 1 Di erentiate among disaccharides, oligosaccharides, and polysaccharides. 2 Explain how a carbohydrate is digested and absorbed in the body. 3 Explain the functions of carbohydrates in the body. 4 Make healthy carbohydrate selections for an optimal diet. 5 Analyze the contributions of carbohydrates to health. © Seregam/Shutterstock, Inc. Seregam/Shutterstock, © 9781284086379_CH04_095_124.indd 95 26/02/15 6:13 pm 96 CHAPTER 4 CARBOHYDRATES: SIMPLE SUGARS AND COMPLEX CHAINS oes sugar cause diabetes? Will too much sugar make a child hyper- Quick Bite active? Does excess sugar contribute to criminal behavior? What Is Pasta a Chinese Food? D about starch? Does it really make you fat? These and other ques- Noodles were used in China as early as the fi rst tions have been raised about sugar and starch—dietary carbohydrates—over century; Marco Polo did not bring them to Italy the years. But, where do these ideas come from? What is myth, and what until the 1300s. is fact? Are carbohydrates important in the diet? Or, as some popular diets suggest, should we eat only small amounts of carbohydrates? What links, if any, are there between carbohydrates in your diet and health? Most of the world’s people depend on carbohydrate-rich plant foods for daily sustenance.
    [Show full text]
  • Sensory Differences Between Beet and Cane Sugars By
    SENSORY DIFFERENCES BETWEEN BEET AND CANE SUGARS BY BRITTANY URBANUS THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2014 Urbana, Illinois Master’s Committee: Professor Shelly J. Schmidt, Chair, Co-Director of Research Associate Professor Soo-Yeun Lee, Director of Research Professor Keith R. Cadwallader Teaching Associate Dawn M. Bohn Abstract Sucrose, commonly referred to as sugar, is a worldwide commodity used in a wide variety of food applications. Beet and cane sugars, the primary sources of sucrose, have a nearly identical chemical composition (>99%), though some differences in their analytically determined volatile profiles, thermal behavior, and minor chemical compositions have been noted. However, the sensory differences between beet and cane sugars are not well defined or documented in the literature. The objectives of this research were to: 1) determine whether a sensory difference was perceivable between beet and cane sugar sources in regard to their aroma-only, taste and aroma without nose clips, and taste-only with nose clips, 2) characterize the difference between the sugar sources using descriptive analysis, 3) determine whether panelists could identify a sensory difference between beet and cane sugars and product matrices made with beet and cane sugars using the R-index by ranking method, and 4) relate the impact of information labels that specified the sugar source in an orange flavored drink to overall liking of that drink. Data from this research indicated that panelists could discern a sensory difference between beet and cane sugars, specifically in terms of their aromas.
    [Show full text]