food science 3a - based on number of ingredients in...

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Lecture 2: All About Dietary Fiber Lesson 3 1. Types and sources of dietary fiber a. All types of plants foods contain dietary fiber i. Cellulose, pectin and gums b. Cellolose is composed of long chains of glucose. It differes from starch in the beta 1,4 bond tat joins the glucose molecules. c. Fiber is indigestible carbohydrate and contains no calories 2. Cellulose versus Starch a. Cellulose β 1, 4 linkage b. Starch is α 1, 4 linkage 3. Two classes of Dietary Fiber a. Soluble i. Dissolve in water, yielding a clear solution. EX. Benefiber b. Insoluble i. Will not dissolve c. plant tissues contain a mixture of both 4. Review: All About Fiber a. Soluble and insoluble b. Soluble i. Lower cholesterol and controls blood sugar c. Insoluble i. Prevents constipation, reduces cancer risk and reduces risk of diverticulosis d. should eat 25-35 grams of fiber per day 5. Test your knowledge: You have just eaten food with the following ingredients (partial ingredient list): starch, sugar, high fructose corn syrup, xanthan gum, cellulose, xylitol, aspartame, and sucralose. Order the categories
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Unformatted text preview: based on number of ingredients in each (highest to lowest): Artificial sweeteners2 Complex carbohydrates3 Fiber4 Sweeteners 1 • Which of the following lists only foods which supply dietary fiber? A. Oreo cookies, popcorn, peanuts 1 Lecture 2: All About Dietary Fiber Lesson 3 6. Ways to increase fiber in your diet a. Eat more fruits & vegetables b. Eat the skin of fruits & vegetables c. Include legumes in the diet d. Choose whole grains e. Avoid foods that are highly processed 7. What foods contain fiber? (dietary fiber in the foods we eat)] a. Anything based on plant foods 8. What counts as a whole grain? a. Wholegrain i. Germ (seed) ii. Endosperm iii. Bran b. examples i. whole wheat flour ii. oatmeal iii. brown rice iv. popcorn 9. Fiber in Food Manufacturing a. Because i. Thickens ii. Gels iii. Provides filler (bread) iv. Increases health benefits ( cereal, yogurt) 2...
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This note was uploaded on 03/31/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at University of Wisconsin.

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food science 3a - based on number of ingredients in...

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