Define Functional Role of Sugars in Food?
From the consumer's point of view, sugars are basically related with sweetness. Sweetness is essentially a physiological sensation. Thus it has to be tested by human testers; the sweetness of solutions of different concentrations is compared to that of standard sugar solutions until they appear the same. After that the ratio of concentrations offers the sweetness ratio. The most obvious role of sugar in foods is to impart sweetness, however, there are a number of other roles these play in food systems. For example, in candy making, the structural role of crystallization is usually critical. In baked products, sugar not just contributes to the browning of the product, although it may serve to tenderize the product via its action on both the gelatinization of starch and denaturation of protein. Sugars have numerous other functions as well, which make them important ingredients in many foods. They add flavor and functionality that enhances cooking, also contribute to a safe and varied food supply. Replacement of many of the functions of sugars in foods cannot be readily achieved by other ingredients.