NUTR 1401 Lecture Notes - Lecture 10: Sucrose, Waxy Corn, Amylose
19 Mar 2017
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Document Summary
Pre-lab #10: compare amylose and amylopectin, including their thickening abilities. Starches that are high in amylose tend to gel more. Starches that have higher levels of amylopectin are considered to be nongelling, but still have somewhat of a gummy texture. Overall, the amount of amylose content has the biggest effect on the starches texture: identify starches that are high in amylose. Some starches that are high in amylose are amylose corn and banana flour. Gelanization contributes to viscosity of thickened foods and the structure of the end product. Gelanization is the process of breaking down bonds of starch molecules, with water and heat. This process must occur before the next step which is called gelation. Gelation firms a fluid paste into a semi solid paste which is called gel. When sugar is added to the starch, it competes with the starch for the available water; therefore, delaying the process of gelatinization.
