HNSC 1200 Lecture Notes - Lecture 22: Wheat Germ Oil, Cereal Germ, Corn Syrup

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Discuss the use of carbohydrates as functional foods or nutraceuticals . Wheat, rice and corn are staple food in different parts of the world. High carbohydrate foods are often processing into more convenient form: Processed to make snack foods (e. g. , corn chips) Cornstarch can be hydrolyzed to produce corn syrup (glucose + dextrin) Wheat kernel is composed of bran (outer layer, high in vitamins, minerals and fibre), germ (the sprouting part high in vitamins and fat) and endosperm (high in carbohydrates) The bran and germ are removed during milling and the endosperm is made into flour. 75% of the wheat produced world-wide is used to produce flour, while the remainder is used to produce cereal, pasta, animals feed, wheat germ and wheat germ oil. lomoar cp sd: durum wheat. Milled to form (cid:498)semolina(cid:499) (cid:523)coarse flour(cid:524) used to make pasta (cid:523)gluten protein is. Canadian durum wheat is exported all over the world.