G10 Grains Flashcards
3 TYPES OF CARBOHYDRATES
SUGAR
STARCH
DIETARY FIBER
- they serve as the body’s major source of energy.
- Example: fruits, vegetables, milk dairy products
SIMPLE CARBOHYDRATES
- Serve as good source of dietary fiber, which help to
regulate various processes.
COMPLEX CARBOHYDRATES
-include food items such as vegetables, like potatoes and sweet potatoes;
legumes, like beans and peanuts; whole grains like brown rice and cracked
wheat; and food products made from the whole grains like bread and pasta
1. VEGETABLES
2. LEGUMES
3. WHOLE GRAINS
STARCHY CARBOHYRATES
-Refers to vegetables and fruits with high fibers content.
FIBROUS CARBOHYDRATES
refers to the cultivated plants of the grass family
that provide edible starchy grains or seeds
Cereals
Breakfast foods
Flours Meals Breads Pastas Starches-
7 classes of grains
- CORN
- OATS
- RICE
- WHEAT
- SORGHUM
- RYE
- BARLEY
- MILLET
(parts of)Grain Kernel
Bran
Endosperm
Germ
is the hard outer layer of
cereal grains
-omega 3 fatty acids
BRAN
this is the main part of cereal grain. This tissue surrounds the germ (embryo) providing it with the nutrition it needs to develop in the form of starch, which is the main substance that _ contains.
ENDOSPERM
also known as embryo, the _ is the reproductive part of a cereal grain. It is a portion that grows and develops into a plant. -phytochemicals and antioxidant
GERM
Bran(with)
B Vitamins,
Minerals, Protein, Fiber
Endosperm(with)
Starchy
Complex
Carbohydrates, Protein
Germ(with)
Vitamins B and
E, Proteins,
Unsaturated Fat, Iron,
Zinc
GRAIN PRODUCTS
- FLOUR
- CEREAL
- RICE
- PASTA
Flour(sources)
- Whole grain
- White/Brown
- Rye
CEREAL
- Rice
- Corn
- Wheat
- Oats
RICE
- Brown-whole grain
- Converted-nutrient dense
- Instant-pre cooked
- Wild-cracks when cooked
- Long Grain-stays dry and fluffy
PASTA
FRESH/DRY
- Ribbons
- Tubes
- Shapes
COMMON TYPES OF GRAINS AND CEREALS
- MAIZE (CORN)
- RICE
- WHEAT
- BARLEY
- SORGHUM
- MILLET
- OATS
- RYE
- Is the most widely cultivated cereal crop in
the world, with almost every country
producing it for food, fodder, and various
commercial and industrial application. - Livestock fodder
- Ethanol
• MAIZE (CORN)
Varieties of Corn
a. Sweet corn
b. Langkitan or waxy corn-white
c. Yellow flint
d. Cebu or Bicol white flint
e. Popcorn
Types of Rice
Long Grain
Converted
Brown
Instant
Corn products
Corn grits Corn meal Corn flour Cornstarch Corn or breakfast cereal and snack foods
-
a. Corn grits
- Ground coarsely from whole kernel
- More coarsely ground that corn meal
b. Corn meal
-results from grinding white or yellow corn
-smaller than corn grits
c. Corn Flour
-finely pulverized grit similar to wheat flour
d. Cornstarch
- Refined starch whose form is like powder
e. Corn or breakfast cereal and snack foods
-made from corn grits that are precooked, dried then puffed, toasted flaked
or shredded with a desired flavoring.
-
A. Polished rice
• White rice in which the germ and bran have been removed
• Less nutritive value
• Keeping quality is excellent
B. Brown rice
• Otherwise known as unpolished rice
• Contains more nutrients compared to polished rice
• Has nutty taste
C. Enriched rice
• Rice with added vitamins and minerals such as titanium, niacin, and iron
Rice
Polished rice
Brown rice
Enriched rice
a cereal plant that is the most important kind grown
in temperate countries, the grain of which is ground to make
flour for bread, pasta, pastry, etc.
Wheat
Wheat flour
a. Bread flour
- Milled from hard wheat
- Contains great amounts of gluten ideal for breadmaking
b. All-purpose flour
-milled from blends of soft and hard wheat flour containing 10-
12% protein
c. Cake flour
-comes from soft wheat containing 9% protein
used primarily for the production of
malt and the formation of animal feeds
Barley
- High in fiber
- Eight essential amino acids
- Vitamins and minerals
Barley
is a cereal grain that was first
cultivated in ancient Egypt and parts of Africa.
Sorghum
- Syrup production
- Making brooms
- Flour
- Dietary fiber and anti oxidants
Sorghum
these seeds are harvested for food for
human and animals alike.
Millet
- No gluten content
- Alternative to wheat (allergies) (Celiac
disease) - Brewing beer
Millet
are grain crops that are grown for
human consumption.
Oats
- Anti-inflammatory properties
- Cosmetics and health products
Oats
is an edible grass that produces grains or
kernels which are harvested and converted
into useful products, including food.
Rye
- Gluten free
- Livestock feed
- Alcoholic drinks
- Alternative medicine
Rye
METHODS OF COOKING GRAINS AND CEREALS
- BOILING
- STEAMING OR DRY STEAMING
- TOASTING
GARNISHING
- HERBS AND FLOWERS
- FRUITS AND VEGETABLES
- CRUNCHY TOPPINGS
- SWEET FINISHES
Edible flowers like: Okra Squash
Peel or zest of fruits, Bean sprout And micro greens
Roasted
nuts and
seeds,
croutons
Thin wafer cookies, Caramel, candied, dried fruits
Storing cereals, grains and starchy foods
Rice -dry, airtight containers -cooked rice can be kept in the refrigerator for up to seven days -frozen can last for up to six months Cereals -kept in original packaging - airtight containers - Room temperature-one month - Whole grain –five months Pasta -dry pasta can last almost indefinitely as long it is kept in tightly sealed plastic bags or containers Flour -6 months 32 degree Celcius -1 year 21 degree Celcius -2 years 4 degree Celcius
People who eat whole grains reduce serious health risks…
•Risk of
Heart disease
Drops
25 – 36%
•Risk of
Type 2
Diabetes drops
21 – 27%
•Risk of
digestive
cancers drops
21 – 43%
- 6-8 OUNCES PER DAY
* HALF WHOLE GRAINS
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