TLE 10 STARCH & CEREALS NUTRITIONAL VALUE & FUNCTIONS OF STARCH

Summary

In this virtual learning class, students explore the nutritional values of starch and cereals, focusing on the composition of corn starch and flour. They learn about starch's diverse roles in food preparation, including as a thickening, binding, and stabilizing agent, and its use in gelling, diluting, moisture retention, coating, and coloring. The class also highlights the importance of beta-carotene in corn starch, which converts to vitamin A, acting as an antioxidant.

Takeaways

• 🌾 Starch is a carbohydrate stored in plant cells, primarily obtained from cereal grains.
• 🍠 Corn starch contains 91.5g of carbohydrates, 7.8g of water, 52mg of calcium, 18mg of phosphorus, and 55mcg of beta-carotene.
• 🥕 Beta-carotene in starch can be converted into vitamin A, which acts as an antioxidant in the body.
• 🌾 Flour contains 73.7g of carbohydrates, 12.6g of protein, 12.39g of water, 82mg of calcium, 105mg of phosphorus, 5.2mg of niacin, and 4.4mg of iron.
• 🍚 Rice, a staple food, consists of 81.3g of carbohydrates and 7.6g of protein.
• 🍲 Starch serves as a thickening agent in gravies, sauces, soups, and pie fillings.
• 🥩 It acts as a binding agent in processed meats like embotido, luncheon meat, and croquettes.
• 🥗 Starch is a stabilizing agent for cooked dressings and chocolate beverages.
• 🍮 It functions as a gelling agent in puddings, mahablanca, and custards.
• 🧁 Starch is used as a diluent in baking powder formulations to prevent chemical reactions during storage.
• 🍰 It retains moisture in pie fillings, cake fillings, and candies.
• 🍞 Starch is used for coating and dusting in yeast breads, biscuits, and candies.
• 🎨 Starch is also used for coloring in pulveron, lechon sauces, and caricare.

Q & A

What is starch and where is it primarily obtained from?

Starch is a carbohydrate stored as granules in the leukoplasts of plant cells and is primarily obtained from plant sources, mainly cereal grains.

What are the nutritional components of corn starch as mentioned in the script?

Corn starch contains 91.5 grams of carbohydrates, 7.8 grams of water, 52 milligrams of calcium, 18 milligrams of phosphorus, and 55 micrograms of beta-carotene.

How does beta-carotene found in corn starch contribute to human health?

Beta-carotene in corn starch can be converted into vitamin A, which is used as an antioxidant in the body.

What are the key nutritional values of flour as discussed in the script?

Flour contains 73.7 grams of carbohydrates, 12.6 grams of protein, 12.39 grams of water, 82 milligrams of calcium, 105 milligrams of phosphorus, 5.2 milligrams of niacin, and 4.4 milligrams of iron.

What is the main component of rice, and what are its protein contents?

The main component of rice is carbohydrates, which consist of 81.3 grams, and it contains 7.6 grams of protein.

What are the various functions of starch in food preparations?

Starch functions as a thickening agent, binding agent, stabilizing agent, gelling agent, diluent, moisture retaining agent, coating and dusting agent, and also for coloring.

Can you provide an example of starch being used as a thickening agent?

Starch is used as a thickening agent in cream soups, lechon sauces, white sauces, and bujo apple or lemon pie fillings.

How does starch act as a binding agent in processed meats?

Starch acts as a binding agent in processed meats like embotido, luncheon meat, burgers, and chicken or meat or fish croquettes.

What is the role of starch as a stabilizing agent in cooked dressings?

As a stabilizing agent, starch helps to stabilize cooked dressings such as salad dressings and chocolate beverages.

What is the purpose of starch when used as a diluent in baking powder formulations?

As a diluent in baking powder formulations, starch physically separates the bicarbonate and living acid to prevent prayer reaction during storage and acts as a filler to increase weight and improve content uniformity of the food.

How does starch contribute to the texture and appearance of foods when used for coloring?

Starch contributes to the texture and appearance of foods by turning brown when toasted, which is used for coloring in pulveron, lechon sauces, and caricare.