NUTR 214 Lecture Notes - Dietary Fiber, Potato Starch, Corn Syrup
19 Nov 2012
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Food composition lecture 1 and chapter 3. Food: substance that provides energy and nutrients. Essential for life, must be consumed in diet to live, grow and reproduce. Most foods are combinations of nutrients: exceptions: oil is 100% lipid; table sugar is 100% cho. Ex: bread"s structure is due to formation of gluten (protein formed by mixing and kneading dough: gluten in flour form is glutenin and gleitin. Ex: clear raw egg turns white b/c protein structure changes. Ex: cake rises due to co2 from baking soda. Ex: meat turns brown when cooked due to maillard reaction. Ex: beating heavy cream creates stable foam of whipped cream protein has property of foaming. 6 nutrient groups: carbs, protein, fat, water, mineral, vitamins. Components that nourish the body and brain for growth, maintenance, repair. Food usually has all these components, invarying amounts. Glucose: found in food and in blood (blood sugar) Fructose: fruit, high fructose in corn syrup.
