Food Revision
Non starch polysaccharides
Simple carbs
Gelatinisation
Complex carbs
There are two types: monosaccharides and disaccharides
The blood rapidly digests them to make blood sugar rise quickly
They provide short bursts of energy
'Sugary foods', such as cake, jams, and sweets, are made up of simple carbs
Sugar is a simple carb
They are called polysaccharides
They are made up of lots of monosaccharides joined together
They take longer to digest so make blood sugar rise gradually
They provide slow and steady energy
'Starchy foods' such as bread and potatoes are complex carbs
The majority of these are dietary fibres
This happens when starch absorbs liquid and bursts, thickening the liquid
This starts at 60 degrees c
This method is used for making sauces, and thickening soups
They lower plasma and cholesterol levels
They are not digested
This could also be called viscosity