3. are usually starchy pods or
grains. Cereals grains are the
most important group of crops
in the world. In manufactured
and processed foods, it plays
an obvious role in achieving the
desired viscosity in such
products as sauces, gravies
etc. Rice, wheat and corn are
three most cultivated cereals
in the world.
4. Is the most abundant
organic substance on
earth. Commonly found in
all forms of leafy green
plants, located in the
roots, fruit and grains.
Source of up to 80 %
calorie. Rice, corn,
cassava ,potato etc. are
some source of starch.
26. a small hand tool
used generally in
decorative works
such as making
garnishes.
27.
28. • Starch is a white odorless
tasteless granular or powdery
complex carbohydrate
(C6H10O5)x that is the chief
storage form of carbohydrate in
plants, is an important foodstuff,
and is used also in adhesives and
sizes, in laundering, and in
pharmacy and medicine
• A substance that is found in
certain foods (such as bread, rice,
and potatoes)
31. Native or Natural Starch refers to the starches as
originally derived from its plantsource.
Modified Starches are starches that have been
altered physically or chemically, to modify one or more
of its key chemicals and/or physicalproperty.
Purified Starch may be separated from grains and
tubers by a process called wet milling. This procedure
employs various techniques of grinding, screening,and
centrifuging to separate the starch from fiber
,oil, and
protein.
32.
33.
34. Amylose
• Is a long chain-like molecule,
sometime called linear fraction. It
contributes gelling characteristics to
cooked and cooled starch mixture.
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.
37. 1. GELATINIZATION
The sum of the
changes that occur
in the first stages
of
heating starch granules in a moist
environment which includes swelling of
absorbed and
as water is
of the organized granule
granules
disruption
structure.
38. 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
thickness.
increase in viscosity or
39. 3. RETROGRADATION
Is the process in
which starch
molecules,
particularly the amylose fraction, re-
associate or bond together in an ordered
structure after disruption by
ultimately a crystalline
gelatinization;
order appears.
40. 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.
4. SYNERESIS
41. 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.
5. DEXTRINIZATION
42. 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.
6. HYDROLYSIS
43.
44.
45.
46. • A plant (as a grass) yielding
starchy grain suitable for food;
also : its grain.
47. 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.
48. Enriched Cereal are excellent sources of
thiamine, niacin, riboflavin, and iron.
49. 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.
50.
51. Nutritive Value of Noodles and Pasta
Noodles
&
Pasta
Water
Protein
Fat
Carbon
Calcium
Phosphurus
Thiamin
Riboflavin
Niacin
