TLE 10 STARCH & CEREALS NUTRITIONAL VALUE & FUNCTIONS OF STARCH
Summary
TLDRIn 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
🍚 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.
Mindmap
Keywords
💡Starch
💡Cereals
💡Carbohydrates
💡Beta-Carotene
💡Vitamin A
💡Thickening Agent
💡Binding Agent
💡Stabilizing Agent
💡Gelling Agent
💡Diluent
💡Moisture Retaining Agent
💡Coating and Dusting
💡Coloring
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
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