By John Dobbing
ILSI Human meals reports supply an account of present idea within the box below evaluation and element to difficulties and questions but to be elucidated. they're meant to fill the space among the textbook at the one hand and the expert booklet at the different. they're written via prime foreign specialists and are experiences for employees within the scientific, dietary and allied sciences instead of the professional. Dietary Starches and Sugar in Man provides the newest taking into account prime examine scientists in a special, multi-authored publication. best ecu specialists have collaborated to arrange a multi-disciplinary replace at the topic. each one bankruptcy used to be submitted to see evaluate by way of another writer, and then the commentaries have been both included right into a revision of the unique textual content or further on the finish of the bankruptcy. in lots of situations the gang dialogue raised new issues, in order that the ultimate product really represents a whole photo of foreign services. This ebook therefore offers foodstuff specialists within the clinical sciences and the meals all present info at the most recent study, and the opinions of this study, pertaining to those teams of carbohydrates.
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Additional info for Dietary Starches and Sugars in Man: A Comparison
Sample text
In: Whistler RL et al. (eds) Starch: chemistry and technology. Academic Press, New York and London, pp 285-309 33. Tipples KH (1982) Uses and applications. In: Shuey WC, Tipples KH (eds) The amylograph handbook. AACC, St Paul, Minnesota, pp 12-24 The Chemistry of Starches and Sugars Present in Food 31 34. O'Dell J (1978) The use of modified starches in the food industry. In: Blanshard JMV, Mitchell JR (eds) Polysaccharides in food. Butterworth, London, pp 171-182. 35. Langan RE (1986) Uses of modified starches in the food industry.
These behaviour modifications were not observed when triglycerides were added. Structure and Interaction of Starch and Sugars with Other Food Components 41 Nevertheless the most important role played by the emulsifiers (monoglycerides) is their ability to prevent retrogradation of amylose. They increase the pasting temperature of a starch suspension and increase the viscosity of starch during cooking [39] by forming complexes with free amylose. This delays the swelling process of the starch granule and makes its structure more rigid, thus stabilising the swollen granules.
These changes can occur during any type of heat treatment applied at home or by industry and can involve starch alone or starch together with the other ingredients present in the food. Quick-cooking rice has the advantage of saving preparation time and yielding a dry, non-sticky product. The grain should hydrate very rapidly during preparation and thus a quick-cooking rice should have a porous structure. Several processes have been patented which involve soaking, boiling and/or steaming and drying in one or two steps [16].