2008_Carbohydrates_Part_2

2008_Carbohydrates_Part_2 - Food Carbohydrates: Part 2...

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Food Carbohydrates: Part 2
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"Instant" starch products Partially pre-gelatinized (pre-cooked) starch products . Cold-water starches (starches that can thicken without heating at high temps) Briefly cooked (pre-gelatinized), then spray-dried Granules partially expanded, readily adsorb water Will swell in cold water (heating not required) Applications: Gravy thickeners (“Wondra”) No-cook (“instant) puddings (add milk and stir) . Instant rice, potato products Partially pre-cooked & dried rice kernals. Potato flakes Require shorter cooking time to complete gelatinization process
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carboxymethyl starch Chemically modified starch granules “Modified food starches” CH 2 CH 2 CH 2 OH O CH 2 CH 2 CH 2 OH O hydroxypropyl starch Derivitization alters starch-starch interactions, gelling properties Offers manufacturers a wider range of functionality No effect on caloric content (only small number of sites altered) 2 examples (of many) :
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Use of starches as food ingredients pie fillings puddings Sauces, gravies Choice of specific starch type will depend on the product Advantageous properties of all starches: colorless (translucent or transparent when cooked) virtually tasteless ; odorless
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Non-digestible Complex Carbohydrates (dietary fiber) Polymers of one or more types of monosaccharides Most are components of plant cell walls All are resistant to digestion by enzymes in the small intestine
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This note was uploaded on 03/11/2010 for the course NS 3450 at Cornell.

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2008_Carbohydrates_Part_2 - Food Carbohydrates: Part 2...

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