Chewing, also known as mastication, crumbles the carbohydrate foods into smaller and smaller pieces. The mechanical and chemical digestion of carbohydrates begins in the mouth. Table 3.3.1: Sweetness Comparison of Carbohydrates Carbohydrate Whole-grain foods satisfy the body the entire way through the digestive tract and provide the nutrients that also better satisfy the body’s functional needs. Remember too that they contain fiber which makes elimination much smoother. Additionally, once in the stomach, whole-grain foods take longer to digest and keep you full longer. Whole grains take longer to chew and get sweeter the more you chew them. In a colloquial sense, we identify such people as having a “sweet tooth.” This does not mean that the less-sweet whole grains containing more starches and fiber are less satisfying. Sweetness is a pleasurable sensation and some people enjoy the taste more than others. See Table 3.3.1 for sweetness comparisons among different naturally-occurring carbohydrates. Whole grains provide satisfaction from the beginning to the end of the digestion process. Fructose is the top naturally occurring sugar in sweetness value.įigure 3.3.1: Blueberry pancakes. Sweetness varies between the different carbohydrate types-some are much sweeter than others. Even extremely low concentrations of sugars in foods will stimulate the sweetness taste sensation. Fast-releasing carbohydrates stimulate the sweetness taste sensation, which is the most sensitive of all taste sensations. Sweetness is one of the five basic taste sensations of foods and beverages and is sensed by protein receptors in cells of the taste buds. Discuss how carbohydrates are digested and absorbed in the human body.
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