First of all, let’s say our praise and gratitude to God and Almighty to His illimitable grace and blessing all

of us so that on this good occasion we all can gather up in the best condition of our health. To the

honorable lectures, and to all my beloved friends. Secondly I don’t forget to say thanks very much to the

master of ceremony. Who has given me a good occasion to deliver my speech under the title

Carbohidrates in Food Processing.

Carbohydrates in food Processing

ladies and gentlemen……….

What is charbohidrat ????

Carbohydrates are food components that become the main source of energy and a source of dietary fiber.

This component is composed by three main elements, namely carbon (C), hydrogen (H) and oxygen (O).

The types of carbohydrates are very diverse, and they are distinguished from one another based on the

arrangement of the atoms, the long / short-chain as well as the type of bond will distinguish carbohydrates

with each other.

In our daily life activities, both of which have a habit eg standing, walking, bathing, meals, etc. or just

occasionally we do. To do that we need enrgi activities. This required energy we get from food that we

consumption. In general, foods that contain the three main groups of chemical compounds, namely

carbohydrates, proteins and fats or lipids. The energy contained in the carbohydrates are basically derived

from solar energy. Carbohydrates, in this case glucose, formed from carbon dioxide and water with the

help of sunlight and chlorophyll in the leaves. Furthermore, glucose is converted into starch occurs and

stored on other parts, for example in fruit or tubers. The process of formation of glucose from carbon

dioxide and water is called photosynthesis. In biochemistry, carbohydrates are polyhydroxy aldehydes or

ketones polyhydroxyl-, or compounds that produce these compounds when hydrolyzed.

Carbohydrates provide the necessary basic needs of living bodies. Monosaccharides, particularly glucose,

is the main nutrient cells. For example, in vertebrates, the glucose in the bloodstream making available to

all body cells. The body's cells to absorb glucose and take the energy stored in the molecules at the

cellular respiration process to carry out the body's cells. In addition, the carbon skeleton monoksakarida

also serves as raw material for the synthesis of small organic molecules other types, including amino

acids and fatty acids. As for human nutrition, 1 gram of carbohydrate has 4 calories of energy value. In

the food menu Southeast Asia including Indonesia, are generally quite high carbohydrate content, which

is between 70% -80%. These food sources of carbohydrates for example whole grains or cereals (wheat

and rice), tubers (potato, cassava, sweet potato), and sugar.

ladies and gentlemen……….

Of the complexity of its structure known group of simple carbohydrates (such as monosaccharides and

disaccharides) and complex carbohydrates with structures or polysaccharides (such as glycogen, cellulose

and hemicellulose). In addition, there are oligosaccharides (stakiosa, raffinose, fruktooligosakarida,

galaktooligosakarida) and dextrin which has a shorter chain of monosaccharides from polysaccharides.

Based on the nutritional value and ability of the human digestive tract to digest, carbohydrates can be

grouped into carbohydrates that can be digested and indigestible carbohydrates. Carbohydrates of groups

that can be ingested, can be broken down by the enzyme a-amylase to produce energy. Monokasarida,

disaccharide, dextrin and starch are a group of carbohydrates that can be digested. Carbohydrates that can

not be digested (also classified as dietary fiber / dietary fiber) can not be broken down by the enzyme a-

amylase. Examples are cellulose, hemicellulose, lignin and substance pektat.

ladies and gentlemen…….

What are the function of carbohydrates in food processing ???

Besides, as a source of sweetener, an important function of carbohydrates in food processing is as fillers,

thickeners, emulsion stabilizers, binders water, forming flavor and aroma, texture and was instrumental in

forming the browning reaction. This component is also used as a raw material fermentation process.

That’s all my speech, may what i have delivered be usefull in our life in this world and here after. As

human being, i relieze that i can’t avoid the mistakes, so i apologize to you all. And i don’t forget to say

thanks so much for your nice attention.The last i say thank you very much.