Subject: COOKERY NCII

Activity Title: Nutritional value and components of cereals and starch

Name: ______________________________ Date: ___________________

Year and Section: _____________________ Score: __________________

Learning Targets: I can identify the value and components of cereals and starch
TLE_HECK9-12CD-If-5
Resources: https://www.academia.edu/13079564/cookery_learning_module

Learning Concept:

Starch Composition and Structure

The Starch Molecule

Starch is polysaccharide made up of hundreds or even thousands of glucose molecules
joined together. The molecules of starch are two general types, called fractions: amylose and
amylopectin.
Amylose is a long chain-like molecule, sometimes called the linear fraction, and is produced by
linking together 500 to 2, 000 glucose molecules. The amylose fraction of starch contributes
gelling characteristics to cooked and cooled starch mixtures. A gel is rigid to a certain degree
and holds a shape when molded.

Amylopectin has a highly branched, bushy type of structure, very different from the long, string-
like molecules of amylose. In both, amylose and amylopectin, however, the basic building unit is
glucose. Cohesion or thickening properties are contributed by amylopectin when a starch
mixture is cooked in the presence of water, but this fraction does not produce a gel.

Most natural starches are mixtures of the two fractions. Corn, wheat, rice, potato, and tapioca
starches contains 24 to 16 percent amylose, with the remainder being amylopectin. The root
starches of tapioca and potato are lower in amylose content than the cereal starches of corn,
wheat, and rice.

The Starch Granule

In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited in
tiny, organized units called granules. Amylose and amylopectin molecules are placed together
in tightly packed stratified layers formed around a central spot in the granule called the hilum.
The starch molecules are systematically structured in the granule to form crystalline-like
patterns. If the starch granules, in a water suspension, are observed microscopically under
polarized light, the highly oriented structure causes the light to be rotated so that a Maltese
cross pattern on each granule is observed. This phenomenon is called birefringence. The
pattern disappears when the starch mixture is heated and the structure disrupted. The sizes and
shapes of granules differ among starches from various sources, but all starch granules are
microscopic in size.
 Composition of Starch

Potato Cassava Wheat Cornstarch

Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 28

Micrograph

Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch gels- a comparison
of
potato and cassava starches. Carbohydrate Polymers 7: 291-300

Starch Properties and Reactions

1. Gelatinization.The sum of changes that occur in the first stages of heating

starch granules in a moist environment which includes swelling of granules as
water is absorbed and disruption of the organized granule structure.

2. Viscosity. The resistance to flow; increase in thickness or consistency. When

the newly gelatinized starch is stirred, more swollen granules break and more
starch molecules spill causing increase in viscosity or thickness.

Changes in Gelatinization of Starch

 hydration and swelling to several times original size
 loss of birefringence
 increase in clarity
 marked, rapid increase in consistency and attainment of peak
 "dissolution" of linear molecules and diffusion from ruptured granules.
with heat removal, retro gradation of mixture to a paste-like mass of gel.

The type of sugar influences the temperature and rate of gelatinization. The effect of
sugar is attributed to competition for water. It was observed that sugar actually interacts
with the amorphous areas of the starch granules.

Different Sweeteners Added to Starch Gel Preparation.

 honey
 molasses
 panutsa or granulated sugar

3. Retrogadation is the process in which starch molecules, particularly the amylose

 fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.

4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or
baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.

This reaction occurs in all kinds of gels:

 puddings
 jellies
 custards
 gelatin
 agar
5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially
hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for kare- kare
sauce, and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and
during storage of food where a chemical reaction in which a molecular linkage is
broken and a molecule of water is utilized.
a. Prolonged heating of starches with acid will promote hydrolysis. This
can happen when cooking an acidic food, such as: Pineapple pie resulting
in reduced viscosity or firmness of the pie filling.
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when
cooked.
 Colloidal stabilizers
 Moisture retainer
 Gel forming agents
 Binders
 Package
Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances more
efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.)
as a filler, binder, moisture, retainer, and fat substitute. The quality characteristics of the
starch itself depends upon which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains especially whole grain are not
just empty calories. These are very valuable and can contribute a great deal to our
health. You should include at least four servings from this food group each day.
Cereal-processed food:
A whole grain cereal is a grain product that has retained the specific nutrients of the
whole, unprocessed grain and contains natural proportions of bran, germ and
endosperm.
Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
A restored cereal is one made from either the entire grain or portions of one or more
grains to which there have been added sufficient amounts of thiamine, niacin, and iron
to attain the accepted whole grain levels of these three nutrients found in the original
grain from which the cereal is prepared.
Cereals provide the body with:
 Carbohydrates
 Protein
 Fat
 Vitamins
 Minerals
 Water
 Cellulose or roughage

Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and pasta will

depend on its starch and other constituents. Since it is
basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to
starches, including resistant starches I (RS),
noodles and pasta may contain other fibers and
some proteins and fat as well.

Nutritive value: Dried Noodles and Pasta

Water Macaroni • Miki
Protein Spaghetti • Chicken Mami
Fat Pancit Canton• Linguini
Carbon Bihon • Lasagňa
Calcium Sotanghon
Phosphorous Miswa
Iron
Thiamin
Riboflavin
Niacin

Learning Task:
A. Directions: Guess the word based on the given definition in each number. Write
the missing letters of the word inside the letter blocks below the definition.
1.It is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules
__M___L___ ___ E
2. It is polysaccharide made up of hundreds or even thousands of glucose molecules joined
together.
S___A R __ H
3. The sum of changes that occur in the first stages of heating starch granules in a
moist environment which includes swelling of granules as water is absorbed and
disruption of the organized granule structure.

G___L A ___ I___ ____ Z A ___ I ___ N

4. When the newly gelatinized starch is stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.

___I S___O___IT__
5. Oozing of liquid from gel when cut and allowed to stand
S__N__RE__I___

B. True or False
Directions: Read each statement carefully write T if the statement is true and F if
the statement is false.

________1. A whole grain cereal is a grain product that has retained the specific nutrients
of the whole, unprocessed grain and contains natural proportions of bran, germ
and endosperm.
________2. Prolonged heating of starches with acid will promote hydrolysis
________3. Amylopectin has a highly branched, bushy type of structure, very different from
the long, string-like molecules of amylose.
________4. The root starches of tapioca and potato are lower in amylose content than the
cereal starches of corn, wheat, and rice.
________5. The physiological function of noodles and pasta will depend on its starch and
other constituents.
________6. Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
________7. The quality characteristics of the starch itself depends upon which role or
function it was used.
________8. The type of sugar does not influence the temperature and rate of gelatinization.
________9. Retrogadation is the process in which starch molecules, particularly the
amylose
fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
________10. Dextrins – are partially hydrolyzed starches that are prepared by wet roasting.

C. Directions: Describe each starch properties and reactions in one sentence. Write
Your answer on the given space.

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4. ______________________________________________________________________
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5. ______________________________________________________________________
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