Grains and Starches Flashcards
cereal grains:
edible seeds from the grass family
- corn, wheat, barley, rice
what are the parts of cereal grains?
husk, bran, aleurone layer, endosperm, germ/embryo
husk:
protective covering, usually not consumed
bran:
protects endosperm, excellent source of fibre and minerals
aleurone layer:
under bran, less fibrous, contains PRO, P, vit. B (thiamine), fat, and antioxidants
endosperm:
largest part of the grain, basis of all flour, mostly CHO, some PRO, some vit., minerals fibre
germ/embryo
smallest part, rich in fat, incomplete PRO, vit. B and vit. E, minerals
Which amino acid are cereal grains low in and which are they high in? What should you pair them with to make a complete PRO source?
lysine
methionine
legumes
which vitamins are in cereal grains?
B vitamins, vitamin E
which minerals are in cereal grains?
Fe, Mg, P, K, Se, Mn, Cu
whole grains lower risk of:
stroke, colon cancer, heart disease, T2D
which phytochemicals are in cereal grains and where are they mostly located?
phenolic compounds, carotenoids, vitamin E, lignins, beta-glucan, inulin, phytosterols
in the bran, aleurone layer, and germ
what is removed to make white/refined grains?
the husk, bran, and germ
what reasons for fortification are allowed?
replacing nutrients lost during manufacturing, a public health intervention, ensuring nutritional equivalence of substitute foods, ensuring appropriate vitamin/mineral composition for special diets
what are the mandatory fortifications for flour in Canada?
thiamine, riboflavin, niacin, folic acid, Fe
milled forms of wheat, rice, oats, and corm:
wheat: rolled, cracked, germ, bran, farina
rice: quick-cooking, white, converted/parboiled
oats: steel cut, bran, flour
corn: starch, meal, flour
pseudo cereals: include what minerals/vitamins they’re a good source of
quinoa (Mg, P, Mn, folate), amaranth (Mg, P, Mn), and buckwheat (Mg, Cu, Mn)
gluten:
protein found in wheat and other grass plants, made up of soluble gliadins and insoluble glutenins, contributes to elasticity, viscosity, rising, and cohesiveness
what grains don’t contain gluten:
millet, corn, pseudo cereals, oats, rice, teff
what are some common issues with gluten free substitutes?
higher fat, higher sugar, higher price, unfortified
gluten mimicking products:
xanthin gum (best), guar gum, ground seeds
celiac disease, include symptoms, treatment, and diagnosis:
symptoms: abdominal pain, flatulence, mouth ulcers, diarrhea, bone pain, fatigue, headache
treatment: eliminate all gluten from diet
diagnosis: blood test and small bowel biopsy
non-celiac gluten sensitivity, include symptoms, treatment, and diagnosis:
symptoms: same as celiac disease but more joint pain and foggy mind
treatment: eliminate dietary gluten
diagnosis: eliminating celiac disease as a possibility
wheat allergy, include diagnosis:
allergic reaction mediated by IgE antibodies to a PRO other than gluten
diagnosis: skin prick test, blood testing for the antibodies
storage tips for dried grains:
6-12mo in an airtight, cool, dry container
storage tips for cooked grains:
4 days in an airtight container in the fridge
storage tips for cooked rice:
chance of bacillus cereus toxicity, store for maximum 2 days and cool as quick as possible or keep hot
starch:
polymer of alpha-D-glucose, only from plants, used as thickeners, stabilizers, emulsifiers, texturizers
amylose:
linear, alpha-D-glucose, 1-4 glycosidic bonds
amylopectin:
branched, alpha-D-glucose, 1-4 glycosidic bonds and 1-6 bonded branches
starch gelatinization:
heat causes H bonds to weaken which increase solubility, water enters the granules and they swell to peak thickness
gel formation:
occurs after gelatinization, needs amylose (packs tighter), the starch cools and H bonds reform which traps the water
retrogradation:
after a period of time the water is squeezed out of the starch gel and it hardens
resistant starches:
not digested in small intestine like other starches are
modified starches:
altered to extend usefulness, gelatinization ability, heating times, freezing stability, cold water solubility, and viscosity
