Plant Grains/foods

Question 1

what are examples of cereal grains?

Answer 1

wheat, barley, corn, oat, rye

Question 2

what are examples of oilseeds grains?

Answer 2

canola, soy, flax, sunflower

Question 3

what are examples of pulse grains?

Answer 3

peas, lentils, chickpeas, fava bean

Question 4

What are the three major groups into which grain foods are classified?

Answer 4

Cereals, oilseeds, and pulses

Cereals include wheat, barley, corn, oat, and rye; oilseeds include canola, soy, flax, and sunflower; pulses include peas, lentils, chickpeas, and faba beans.

Question 5

What is the primary energy source found in the endosperm of cereal grains?

Answer 5

Starch and proteins

The primary energy source containing starch and proteins

Question 6

Which part of the cereal grain is rich in fiber, proteins, and enzymes?

Answer 6

Bran

Includes the fruit coat, seed coat, and aleurone layer; rich in fiber, proteins, and enzymesBran includes the fruit coat, seed coat, and aleurone layer.

Question 7

what is the purpose of the aleurone layer? where is it located?

Answer 7

contains enzymes that help break down stored nutrients during germination
-contains proteins and some oil to provide additional energy reserve for the seed

Located between the bran and endosperm

outer fibrous layer that remains attached in rice, barley, and oats but is not present in wheat

Question 8

what is hull-less barley, oat and wheat?

Answer 8

grains that have a hull but it is not attached tightly and is able to fall off during harvesting

Question 9

What are monocots? provide examples.

Answer 9

Seeds that only have one seed leaf (monocotyledons)
-cereals are classified as monocots
-contain hull, bran, endosperm, germ and minimal cotelydon

Question 10

what are dicots? provide examples.

Answer 10

seeds that contain 2 seed leaves
-oilseeds and pulses are dicots
-contain hull, developed shoot/root system large cotelydon

Question 11

what structural difference do you expect from 2 vs 6 row barley?

Answer 11

2 row: plumb kernels with more starch
6 row: lean kernels with less starch

Question 12

what cereal grain is an outlier in terms of its oil content?

Answer 12

corn
-high oil content in the germ makes it commonly sold as a vegetable oil, despite not being classified as a seed oil

Question 13

explain how the structure of the endosperm within a cereal grain impacts its digestion.

Answer 13

The endospoerm has starch embeded within the protein matrix
-The digestion rate of food is dependent on the processing done to breakdown the structure and free the starch/protein from the endosperm

Question 14

What percentage of protein is typically found in oilseeds? how does this compare to cereals? what oilseed has the highest protein content?

Answer 14

22-40% in oil seeds
8-16% in cereals
-soy is known for its high protein content.

Question 15

What percentage of starch is typically found in oilseeds? how does this compare to cereals?

Answer 15

oil seeds do not contain starch
55-72% in cereal

Question 16

What percentage of lipid is typically found in oilseeds? how does this compare to cereals? what seed has a high oil content?

Answer 16

20-45% in oil seeds
1-4 % in cereals
-high amount in canola

Question 17

What percentage of fiber is typically found in oilseeds? how does this compare to cereals?

Answer 17

30-35% in oil seeds
15-38% in cereals
-lower amounts in barley and oat

Question 18

what is the function of the cotelydon?

Answer 18

the cotelydon is a major storage organ
-rich in protein, oil and vitamins

Question 19

what are characteristics of pulse grains? what is their nutrient content distribution? what is their structure?

Answer 19

dicots that are high in protein (20-25%) and starch (45-50%)

Question 20

what is the composition of rice? moisture, protein, carb and fat content?

Answer 20

Question 21

what properties would you expect of high amylopectin vs low amylopectin rice? provide an example for each

Answer 21

High amylopectin/low amylose:
-sticky rice or short grain rice (japonica)

Low amylopectin / high amylose:
-Dry and fluffy, long grain rice (indica)

Question 22

explain the process to make polished rice or rice bran oil.

Answer 22

1) parboiling/ vacuum cooking
2) dehulling to generate groats
3) pearling and polishing to generate polished rice

Further processing to generate rice bran oil includes:
4) injection of steam on bran to kill enzymes + microbes
-generation of stabilized rice bran
5) oil extraction using hexane
-generation of rice bran oil

Question 23

what is the composition of barley? what is the percentage of protein, starch and fat?

Answer 23

Question 24

What is dehulling?

Answer 24

The process of removing the outer hull of grains like barley, oats, and rice

Question 25

What is pearling? what is the by product?

Answer 25

A process that removes the outer layers of barley grains to produce a refined product The bran is a by product of pearling -more pearling = more nutrients lost and a more refined product

Question 26

What is barley malting? why is barley malt flour used in food applications?

Answer 26

malting is a process of germinating and drying barley to produce enzymes needed for brewing and baking -It contains enzymes like alpha-amylase that help break down starch into sugars for fermentation and alcohol production

Question 27

what is the composition of oats? how much protein, starch and fat does it contain? where is the fat located?

Answer 27

fat is distrubuted across the grain uniformly as opposed to being concentrated in the germ, this makes it more susceptible to rancidity

Question 28

what is the groat?

Answer 28

the hulled whole kernel of a grain that has had its outer husk removed but still retains the bran, germ, and endosperm

Question 29

what is the process of oat grain processing? what steps are involved and what types of oats can be produced?

Answer 29

1) dehulling -produced hull and groat 2) heat treatment (stabilization) 3) roller flaking and sieving or grinding -produces flakes, bran flour or flour

Question 30

What is oat stabilization, and why is it important?

Answer 30

Heat treatment that prevents rancidity by inactivating lipase and lipoxygenase enzymes and improves microbial quality -due to the even fat distrubution throughout the oat grain

Question 31

what is the composition of corn? how much protein, starch and fat does it contain? where is the fat located?

Answer 31

fat located in the germ

Question 32

What are the major byproducts of corn processing? what are the uses of them?

Answer 32

Starch (modified corn starch, corn syrup) , germ (oil) , gluten meal (animal feed) , and fiber (food/dietary fiber)

Question 33

What is the difference between dry and wet milling of corn?

Answer 33

Dry milling: Produces flour, grits, and bran Wet milling: Extracts starch, gluten, and oil

Question 34

What is semolina?

Answer 34

Coarsely milled gritty endosperm from durum wheat, used for pasta and couscous

Question 35

Which type of fiber is found in oats and barley that helps lower cholesterol? provide a specific example

Answer 35

Soluble Fiber ## Footnote An example is beta-glucan.

Question 36

What is canola meal primarily used for?

Answer 36

Animal feed, as it is rich in protein (~35%).