FST 10 Lecture 8: FST10 Lecture8.pdf
11 Feb 2014
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Starch! granules! with heating, become thick product! upon cooling, (yogurt)! depend on different type, amount of the starch! Starch gelatinization! upon cooling, a gel is formed! Regular: it must be heated to gelatinize the starch! Instant: it thickens without heating because it is made with pre-gelatinized starch! From starch to sweeteners! corn contains 70% starch! sweet corn - different composition(high content of sugar)! Starch can be hydrolyzed by acids or enzymes (corn syrup)! Partial hydrolysis of starch produces glucose, maltose, and dextrins! Ordinary corn syrup can be treated with enzymes to produce: hfcs! Plant food components that cannot be broken down by our digestive enzymes! Constituted mainly of plant cell wall material (nuts, fruits, vegetables)! Fiber comprised mostly of polysaccharides: cellulose, hemicelluloses, pectins, gums and mucilages! Glycosidic bonds: a-bonds and b-bonds! starch a-bond (alfa)! cellulose: b-bond (beta) is not digestible, good source of energy! Form a jelly-like cement in and between cell walls!
