FOOD-SCI 150 Lecture Notes - Lecture 11: Starch, Starch Gelatinization, Strawberry Pie
13 Nov 2018
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Document Summary
Sugars are the building blocks of polysaccharides. Complex carbohydrates are chains of sugar molecules forming two very different polysaccharides - starch/glycogen and dietary fiber. Starch and glycogen are for energy storage. Gelatinization: thermal processing of starch granules in water causes swelling, bursting and release of starch molecules (amylose and amylopectin) Not heat or acid stable, cloudy, glossy appearances- chinese food. Hard to disperse starch in hot liquids as they tend to form aggregates. Disperse in cold water and add gradually. Fat surrounds starch preventing them from aggregation. Can be somewhat reversed by heat + water. Starch is sometimes modified to improve its properties. Cross-linked - heat resistance - baby food. Phosphate starch - retrogradation resistant - frozen food. Pregelatinized starch - fast swelling - instant pudding. Resistant starch is considered to be nutritionally beneficial. Available for fermentation in lower intestine for generation of short-chain fatty acids (prebiotic effect)
