This document discusses cereals, starches, and their nutritional significance. It explains that cereals are important food crops that are a major source of calories worldwide. Starch is the main component of cereals and tubers, and is found in seeds, roots, and tubers. Common sources of starch include corn, potatoes, and cassava. Starches have various roles and properties in food including thickening, binding, and retaining moisture. Cereals and starches provide nutrients like carbohydrates, protein, vitamins, and minerals.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Cereals are a pivotal part of our daily diet which helps us to stay healthy and immune. Many products are being manufactured by cereals, for instance, pasta, bread, sweet syrups, etc.
{If you have any queries please comment below}
Dr. S. MANIKANDAN, M.Sc., Ph.D
Lecturer in Botany
Thiruvalluvar University Model Constituent College,
Tittagudi 606 106, Tamil Nadu, India.
Email id: drgsmanikandan@gmail.com
QUALITY OF MAIZE HYBRIDS AS A RAW MATERIAL IN FUNCTIONAL, ORGANIC AND TRADITI...Valentina Semencenko
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Cereals are a pivotal part of our daily diet which helps us to stay healthy and immune. Many products are being manufactured by cereals, for instance, pasta, bread, sweet syrups, etc.
{If you have any queries please comment below}
Dr. S. MANIKANDAN, M.Sc., Ph.D
Lecturer in Botany
Thiruvalluvar University Model Constituent College,
Tittagudi 606 106, Tamil Nadu, India.
Email id: drgsmanikandan@gmail.com
QUALITY OF MAIZE HYBRIDS AS A RAW MATERIAL IN FUNCTIONAL, ORGANIC AND TRADITI...Valentina Semencenko
Maize (Zea mays) is a plant of enormous modern-day economic importance as foodstuff and alternative energy source. Importance of maize in food production industry is enormous as well as in many other industries.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
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He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
3. Cereals are usually starchy pods or
grains.
Cereal grains are the most important
group of food crops in the world named
after the Roman goddess of harvest,
Ceres.
4. Rice, wheat and corn are the
three most cultivated cereals
in the world. Starch on the
other hand, exists in nature
as the main component of
cereals and tubers.
5. Starch is the second most
abundant organic substance
on earth. It is found in all
forms of leafy green plants,
located in the roots, fruits
or grains.
6. Many of the food staples of man
throughout the world are basically
starchy foods, such as rice, corn,
cassava, wheat, potato and others.
Starch is the source of up to 80%
of calories worldwide.
7. Sources of Starch
The parts of plants that store most starch
are seeds, roots, and tubers.
cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
legumes; and
roots or tubers, including potato, sweet
potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
9. Starches are named after its
plant sources
-corn starch from corn
-rice starch from rice
-tapioca from cassava
10. Classification of Starch
1. Native or Natural Starch refers to the
starches as originally derived from its
plant source.
2. Modified Starches are starches that
have been altered physically or
chemically, to modify one or more of its
key chemicals and/or physical property.
11. 3. 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.
12.
13. Functional Properties of Starches
Starch plays various roles in food, a typical
multi-tasker :
1.Thickeners in gravies, sauces and pudding. It
absorbs water and become a gel when cooked.
2. Colloidal stabilizers
14. 3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7.Flavor carriers– its ability to trap
oils and fats, which absorb flavoring
substances more efficiently.
15. 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.
16. 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.
17. Cereals provide the body with:
Carbohydrates
Protein Fat
Vitamins
Minerals
Water
Cellulose or roughage
