FDSC 200 Lecture Notes - Lecture 6: Viscosity, Main Source, Ketone Bodies
25 May 2017
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Document Summary
Abundant in grains, seeds, nuts, fruits, vegetables and seaweed: starch is the most abundant ch2o in the diet. Main source of starch is wheat flour used to make baked goods and pasta. Starch is also found in rice, corn, potatoes and oats. Starch have two basic structure: linear (amylose) and branched (amylopectin, mainly are waxy starches), occurs more as mixtures. Plants produce starch in packets called granules: cellulose is made from -d-glucose. Animals like cows, sheep and insects use cellulose as a food source. Cellulose forms the rigid structure of plants: carbohydrate gums are soluble in water and extracted from plants. They thicken and stabilize mixtures and trap color and flavor. Most common gum arabic: pectin are found in plant cells and made of chemical derivative of sugar called sugar acids. It produces a strong gel remain stable to near 100 c. Pectin is a key component in jams and jellies: functions of complex ch2o in food preparation:
