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Complex Carbohydrates

Complex Carbohydrates. FCS 3120. Amylose Lineaer Loose, flexible coil Amount varies with food product (usual range is 17-28%) Tapioca & cornstarch. Amylopectin Dendritic (branched chain) Lacks helical configuration More abundant (some foods contain as much as 80%). Starch Fractions.

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Complex Carbohydrates

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  1. Complex Carbohydrates FCS 3120

  2. Amylose Lineaer Loose, flexible coil Amount varies with food product (usual range is 17-28%) Tapioca & cornstarch Amylopectin Dendritic (branched chain) Lacks helical configuration More abundant (some foods contain as much as 80%) Starch Fractions

  3. Functional Properties • Dextrinization • Gelatinization • Gelation • Retrogradation

  4. Dextrinization • Dry heat applied to starch • Starch changes to dextrins • Change in color & flavor • Decreases thickening power

  5. Gelatinization • Swelling of starch when heated with water • Reduces the amount of free water & increases the volume of the starch granule (increase in viscosity) • Pasting & implosion

  6. Gelation • Gel formation • Continuous 3-D network that traps water • Occurs upon cooling • Amylose gels, amylopectin doesn’t

  7. Proportion of starch Type of starch Extent of heating Sugar Acid Sugar & acid Agitation Fat & protein Factors influencing Paste, Viscosity, & Gel formation

  8. Retrogradation • Gradual inc. in crystallization during storage • Break down of gel • Results in extensive tightening of the structure & dec. the water-holding capacity • Syneresis

  9. Classification of Food Starch • Unmodified/Native • Cereal starches • Root & tuber • Waxy (mucilagenous + glue-like) • High amylose

  10. Classification of Food Starch • Modified • Thin-boiling • Oxidized • Cross-linked • Pre-gelatinized

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