Non-reducing sugar among the following is:

🔑Key Points:
Sugars refer to carbohydrates. 
These are macromolecular biomolecules composed of carbon, hydrogen, and oxygen in the ration of Cn(H2O)n.
Thus, they contain hydrogen and oxygen in the ratio that is maintained in water molecules.
Physiologically, the carbohydrates exist in a cyclic form however chemically, their linear or open chain forms are also thermodynamically stable.
Every carbohydrate molecule contains a carbonyl group (aldehyde or a ketone or both) and several hydroxyl groups. 
The carbonyl group undergoes oxidation upon reaction with an acid due to the presence of an -OH group attached to the anomeric carbon. 
Carbohydrates can be classified on the basis of the number of monomeric units into monosaccharides, oligosaccharides, and polysaccharides. 
Monosaccharides: 
​These have a single polyhydroxy aldehydic or ketonic unit.
These are the simplest forms of sugars that can be synthesized or absorbed by the cells. 
The most abundant monosaccharide is D-glucose, also called dextrose that is produced during photosynthesis. 
The carbohydrates consumed by the animal body are broken down to form glucose that is assimilated by the tissues. 
Glucose is the substrate that undergoes oxidation to liberate energy in the form of adenosine triphosphate. 
All monosaccharides are reducing sugars.

• Oligosaccharides:
​These sugars contain 2-20 monomeric units that are linked via glycosidic bonds. 
They are mainly associated with immune functions and cell signaling. 
They remain linked to the lipid bilayer as glycoproteins conjugated to the extrinsic proteins.
Sucrose is the most common oligosaccharide formed by the linkage of a fructose and glucose unit. 
The oligosaccharides are further classified as reducing or non-reducing sugars depending on the presence of an -OH group attached to the anomeric carbon. 
Sucrose does not have a free -OH group, or a hemiacetyl or hemiketone group and hence is a non-reducing sugar.
Lactose, maltose and cellobiose are all reducing sugars with free -OH that undergoes oxidation upon reaction with an acid. 
Polysaccharides: 
​ These are polymers consisting of 20 to 107 monosaccharide units.
They are mainly components of bacterial cell walls, plant cell walls, as well as storage sugars in plants.
They form the rigid structure by branching repeatedly and having an elaborate linkage between the monomeric units. 
Starch, glycogen, and chitin are all examples of polysaccharides. 
Benedict's test is a biochemical test that helps distinguish between reducing and non-reducing sugars.