FND 100 Lecture Notes - Lecture 7: Corn Starch, Amylopectin, Amylose
23 Feb 2017
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Document Summary
Canada"s food guide recommends 6-8 servings of grains a day (bread, rice, cereal, pasta) These foods represent an excellent source of dietary fibre and energy: grains and oilseeds: are also a source of polyunsaturated fatty acids. Supply between 35-45% of total calories in average north american diet: want to get it to 50% Isn"t only added to food as sweeteners: could be water soluble (water dispersible, starches, pectin, gums (typically in gluten free products, can also be water insoluble (dietary fibre) hemi cellulose and cellulose intermolecular linkages make them insoluble. Storage depot (reservoir) for energy in plants: present in seeds, tubers and roots. Tuber it itself if not a root, it is an underground stem structure with roots coming off of it (potato) Carb structure can bind to water molecules. Factors which influence the viscosity (ability to flow) of the thickened product include: chemical composition of starch.
