FND 300 Lecture Notes - Lecture 7: Reducing Sugar, Glycerol, Alpha Helix

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 300
• Professor: Yvonne Yuan

Document Summary

Potato starch has quite a different gelatinization range in comparison to corn and rice. Table 3: looking at different varieties of starches. Quite a bit of difference in granule size (potato is going to be large in size in comparison with rice grains) For most naturally occurring starches, amylose is in the minority and amylopectin is in the majority. Waxy has a very high amylopectin and its waxy when you actually cut the thing open. High amylose is that much higher and therefore, lower in amylopectin. The composition has an impact on the range at which the starch swells over and gelatinization temperature. Granulization is more dramatic for high amylose corn starch because of its dominance of the linear component, making it that much more complicated to swell and loose the crystallinity. The viscosity is generally in the range of 95-100 deg(cid:396)ees, the(cid:396)efo(cid:396)e, (cid:455)ou (cid:449)o(cid:374)"t ha(cid:448)e a(cid:374) i(cid:374)(cid:272)(cid:396)ease i(cid:374) (cid:448)is(cid:272)osit(cid:455)