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Cereals & Starchxxx
Cereals & Starchxxx
3. Legumes
Corn Potato
Arrowroot
Starches are named after
its plant sources:
• Corn Starch from Corn
• Rice Starch from Rice
Tapioca(Cassava) • Tapioca from Cassava
Native or Natural Starch refers to the starches
as originally derived from its plant source.
Amylopectin
• Has a highly branched, brushy type of
structure, very different from the
long, string-like molecules of
Amylose. Cohesion or thickening
properties are contributed by
amylopectin but this fraction does
not produce gel.
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
Phosphor 0.08 0.01 0.06
us, %
Amylose, 21 17 28
%
1. GELATINIZATION
The sum of the
changes that occur
in the first stages
of
heating granules in a
starch
environment which
moist
includes swelling of
granules as water is absorbed
disruption of the and
organized
structure. granule
2. VISCOSITY
The resistance
to flow; increase
in thickness or
consistency. When the newly gelatinized
starch is stirred, more swollen
break and more starch molecules spill
granules
causing increase in viscosity or
thickness.
3. RETROGRADATION
Is the process in
which starch
molecules,
particularly amylose fraction, re-
the
associate or bond together in an ordered
structure disruption by
after
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.
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 plant (as a grass) yielding
starchy grain suitable for food;
also : its grain.
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 Cereal are excellent sources of
thiamine, niacin, riboflavin, and iron.
Restored Cereal is one 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.
Nutritive Value of Noodles and Pasta
Wate
Niacin r Protei
n
Noodl
Riboflavin
es Fa
t
&
Thiamin
Past Carbon
a
Phosphurus Calcium
Macaroni Miswa
Bihon Miki
Spaghetti Linguini
Pancit Canton
Lasagna