FDSC 200 Lecture Notes - Lecture 10: Corn Starch, Ketosis, Ketone Bodies
17 Dec 2017
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Document Summary
L10-chapter 9-th complex carb: starches, cellulose, gums, and pectins. Many units of saccharides bonded together: macromolecules molecules that contains 100s/1000s of atoms. Starches: molecules of 100- several thousand glucose units linked in chains. Polymers of sugar found in wheat flour, rice, corn, potatoes, oats, sorghum, soy, rye, tapioca, arrowroot: starches with linear structure amylose. Branched structure amylopectin: in most foods starches= mix of amylose and amylopectin, plants granules (starch in packets) Ratio of amylose to amylopectin within granules cause starch to perform diff in food mixtures: waxy starches mainly amylopectin. Carb gums and pectins: carb gums. In salad dressings + gummy candies: carb pectins . In plants cells + made of sugar acids. Complex carbs in food prep: complex carbs provide structure. Flour structure of baked goods + other food products. Pectins structure to jams and jellies: complex carbs binding agents. Amylose molecules best at binding batters to meat, fruit, vege pieces for deep-frying.
