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.

Outlines

00:00

🍚 Nutritional Value of Starch and Cereals

This paragraph introduces the topic of the video, which is about the nutritional value and components of starch and cereals. It explains that starch is a carbohydrate found in plant cells, primarily in cereal grains. The paragraph provides detailed nutritional information for corn starch, flour, and rice, including their carbohydrate, protein, water, calcium, phosphorus, niacin, iron, and beta-carotene content. Beta-carotene is highlighted for its ability to be converted into vitamin A, which acts as an antioxidant in the body.

Keywords

💡Starch

Starch is a type of carbohydrate that serves as a primary energy source for the body. It is stored in plant cells in the form of granules and is a key component in many foods, particularly cereals and grains. In the video, starch is highlighted as a significant nutritional component, with examples like corn starch containing various nutrients including carbohydrates, water, calcium, phosphorus, and beta-carotene. The video underscores the importance of starch in human nutrition and its diverse sources.

💡Cereals

Cereals refer to a group of grass species that are cultivated for their edible grains. These grains are a staple in many diets worldwide and are rich in nutrients like carbohydrates and proteins. The video mentions cereal grains as a primary source of starch, emphasizing their nutritional value and their role in providing energy and other essential nutrients to the human diet.

💡Carbohydrates

Carbohydrates are one of the three macronutrients required by the body for energy. They are composed of carbon, hydrogen, and oxygen and are classified into simple and complex carbohydrates. In the context of the video, carbohydrates are a major component of starch and cereals, with specific quantities mentioned for corn starch and rice, highlighting their importance in providing energy and sustaining life.

💡Beta-Carotene

Beta-carotene is an organic compound and a pigment found in plants and fruits. It is a precursor to vitamin A and is known for its antioxidant properties. The video mentions that corn starch contains beta-carotene, which can be converted into vitamin A, emphasizing its role in maintaining good health and functioning as an antioxidant in the body.

💡Vitamin A

Vitamin A is a fat-soluble vitamin that is essential for various bodily functions, including vision, immune function, and cell growth. It can be obtained directly from animal sources or synthesized in the body from plant-based precursors like beta-carotene. The video explains that beta-carotene found in corn starch can be converted into vitamin A, illustrating the dietary pathway through which this vital nutrient can be acquired.

💡Thickening Agent

A thickening agent is a substance used in cooking and food preparation to increase the viscosity of a liquid, making it thicker. In the video, starch is described as a thickening agent used in gravies, sauces, soups, and pie fillings. This function of starch is crucial for the texture and mouthfeel of many dishes, as exemplified by the mention of cream soups and white sauces.

💡Binding Agent

A binding agent in food preparation helps to hold ingredients together, giving structure and stability to processed foods. The video discusses how starch acts as a binding agent in products like embotido, luncheon meat, and croquettes, enhancing their texture and ensuring they hold their shape during cooking and storage.

💡Stabilizing Agent

A stabilizing agent is used in food processing to maintain the uniformity and stability of a mixture. The video explains that starch serves this role in cooked dressings and chocolate beverages, preventing separation and ensuring a consistent texture and taste.

💡Gelling Agent

A gelling agent is a substance that can cause a liquid to solidify into a gel-like consistency. In the video, starch is highlighted as a gelling agent used in puddings and other desserts like mahablanca, contributing to their firm yet soft texture that is characteristic of these dishes.

💡Diluent

A diluent is used in food formulations to physically separate components to prevent unwanted reactions. The video mentions that starch acts as a diluent in baking powder formulations, separating the bicarbonate and acid to prevent premature reactions and ensuring the baking powder's effectiveness during storage and use.

💡Moisture Retaining Agent

A moisture retaining agent helps to maintain the moisture content in food products, preventing them from drying out. The video describes starch's role in pie fillings, cake fillings, and candies, where it helps to keep these products moist and fresh, enhancing their overall quality and appeal.

💡Coating and Dusting

Coating and dusting refer to the application of a fine layer of a substance, such as starch, onto the surface of food items. The video explains that starch is used for coating and dusting in yeast breads, biscuits, and candies, which can improve their texture, prevent sticking, and add a desirable finish to the product.

💡Coloring

Coloring in food refers to the use of natural or artificial substances to enhance or alter the color of a product. The video mentions that starch is used for coloring in dishes like pulveron and lechon sauces, where it contributes to the desired brown color when toasted, adding to the visual appeal and indicating the Maillard reaction, a chemical reaction that occurs during cooking.

Highlights

Starch is a carbohydrate stored in plant cells, mainly obtained from cereal grains.

Corn starch contains 91.5 grams of carbohydrates, 7.8 of water, and other nutrients.

Beta-carotene in corn starch can be converted into vitamin A, acting as an antioxidant.

Flour contains 73.7 grams of carbohydrates, 12.6 grams of protein, and other minerals.

Rice, a staple food, consists of 81.3 grams of carbohydrates and 7.6 grams of protein.

Starch serves as a thickening agent in gravies, sauces, soups, and pie fillings.

Starch acts as a binding agent in processed meats like embotido and luncheon meat.

It is used as a stabilizing agent for salad dressings and chocolate beverages.

Starch is a gelling agent for puddings, mahablanca, and candice.

It functions as a diluent in baking powder formulations to prevent chemical reactions.

Starch retains moisture in pie fillings, cake fillings, and candies.

Starch is used for coating and dusting in yeast breads, biscuits, and candies.

Starch contributes to coloring in pulveron, lechon sauces, and caricare.

Starch turns brown when toasted, indicating a chemical change.

The lecture concludes with a reminder to stay safe and a blessing.

Transcripts

good day students welcome back to your

virtual learning class

for today we are going to talk about the

different nutritional value

and components of starch and cereals

we are also going to discuss the

different functions of starch

are you ready now let's start

all right let's start with the starch

we all know that starch is a

carbohydrate stored

as granules in the leukoplasts of the

plant

cells it is obtained from plant sources

mainly

cereal grains but did you know that

starch such as corn starch contains

91.5 grams of carbohydrates

7.8 of water

52 milligrams of calcium

18 milligrams of phosphorus and

55 microgram of beta-carotene

and this beta carotene can be converted

into vitamin

a used as an antioxidant

of the body

and on the other hand is the floor

which contains 73.7 grams of

carbohydrates

12.6 grams of protein

12.39 of water

82 milligrams of calcium 105 milligrams

of phosphorus

5.2 milligrams of niacin

and 4.4 milligrams of iron

always remember that both starch

and flour are 100

edible while rice which

is our main staple consists of 81.3

grams of carbohydrates

and 7.6 grams of protein

and now let's proceed with the different

functions

of starch we all know that starch

performs different functions in

different

food preparations and they are as

follows

first as a thickening agent for gravies

sauces soups and fillings in pies and

pastries for example we have the cream

soups

lechon sauces white sauces and bujo

apple or lemon pie fillings

second as a binding agent for processed

meats like embotido luncheon meat

burgers and chicken or meat or fish

croquettes

third as a stabilizing agent for

cooked dressings such as salad dressings

and

chocolate beverages

for the fourth function starch is

used as a gelling agent for puddings

mahablanca

and candice

fifth as a diluent for baking powder

formulations

the purpose of diluent is to physically

separate the bicarbonate

and living acid in order to prevent

prayer reaction during the storage

diluent act as fillers to increase the

weight

and improve content uniformity of the

food

next as a moisture retaining agent

in pie fillings cake fillings and

four candies

seventh function is for coating and

dusting in yeast breads biscuits

and candies

and lastly starch is also for

coloring as in pulveron lechon

sauces and caricare

just a short trivia starch turns brown

when it

is toasted

and that's all for today thank you grade

10 i hope you learned something for

today

stay safe and god bless