Chapter 7

The amount of energy that would be produced if the body converted it to CO2+H2O by aerobic metabolism

The heat released is termed the heat of combustion and can be measured in a bomb calorimeter

calorie = amount of heat required to increase the temperature of 1 gram of H 2 O by 1 C

1 J = 0.239 cal 1 cal = 4.184 J)

Kilocalories

because it does not take into account digestibility .+ if you take apples, you will need to take seeds, because we usually do not eat them, as well as remove the peel maybe, etc. Combustion of 1 g of cellulose produces the same amount of heat as combustion of 1 g of starch whereas the human body completely hydrolyzes starch to its glucose subunits but cannot digest cellulose.

standard values for the heat of combustion of each class of macronutrients have been adopted. Accordingly, a common method is to use analytical chemistry to determine the amounts of each of the macronutrients in a food sample and then multiply each amount by the corresponding standard value.

4 kcal 16.7 kj/g

4 kcal/g 16.7 kj/g

9 kcal/g 37.7 kj/g

7 kcal/g 29.3 kcal/g

3 kcal/g 12.5 kj/g

2.4 kcal/g 10 kj/g

2 kcal/g 8.4 kj/g calories due to organic acids that are going to be metabolized by bacteria

1) The way how sugar alcohols metabolized in a different way in our body , so they wont be converted to fat 2) More sweet than sucrose

because it has a much higher number of carbon atoms per gram , and accordingly combustion to CO 2 involves reaction with a larger number of O 2 molecules In addition to their higher energy content, fats are a compact way to store energy because they are nonpolar and therefore not hydrated ;

higher

 ( using alternative sweeteners to reduce calories derived from sugars  or  (ii) using carbohydrate or protein based fat replacers to mimic certain functional properties of fat

 Sugar alcohols polyols ), e.g., xylitol, sorbitol, maltitol, mannitol, etc.: these are “ nutritive sweeteners ” because they contribute calories (1.5 3 kcal/g).

• Most the functional properties with fewer calories, like sugar alcohols, they bind water by hydrogen bonding, which contributes to the moistness of baked products.

are substances that do not contribute to the calorie content of the food. These very sweet substances are used to replace sugars as a sweetening agent but cannot provide other functional properties of sugars.

Acesulfame-K

is the methyl ester of a dipeptide phenylalanine + aspartic acid

Yes, the same as proteins