1. 5. Texture Texture – the feel or appearance of a substance
Cornmeal will thicken gravy, but most people would not like it because it would feel gritty instead of smooth

2. Modified Starches
Food technologists can alter the structure of starch molecules to achieve special physical properties such as sweetness, particle size, viscosity, appearance
FDA does not require the labels identify the original food product that was modified, which can cause issues for people that are allergic to specific grains
Most common modified starch in the U.S. is corn

3. Modified Starches Continued…
Cross-linked starch is changed so that the starch is more resistant to acids (which break down starches), separation (during freezing and thawing), and increasing the shelf life of the product
Used by food scientist to make baby foods, salad dressings, cream-style corn and fruit pie fillings.
Frozen entrees and instant, quick-mix foods would not be possible without these cross-linked starches

4. Thickening Sauces with Starch
3 ways to thicken sauce with starch
Cold water paste
Starch and fat
Starch and sugar
Each method is used to prevent lumps and achieve the desired flavor

5. 1. Cold Water Paste
Quickly stirring starch while adding at least an equal amount of cold water until a smooth paste is formed
Used to thicken soup stock, or milk/broth gravy

6. An equal amount of starch is added to heated fat Examples
2. Starch and Fat
An equal amount of starch is added to heated fat
Examples
Beurre manie: mixture of equal parts butter and flour. Can be added to hot soups to thicken the broth
Roux: mixture of equal parts flour and fat. Adds a distinctive flavor to gravy or sauce

7. 3. Starch and Sugar Used in making sweet sauces and puddings
Sugar helps prevent lumping and viscosity (making the product smooth rather than rigid)

8. Nutritional Impact of Complex Carbohydrates
2 categories: digestable carbohydrates & indigestible fiber
Carbohydrates should provide over half of your calories
Carbohydrates in the form of glucose are the only energy source the brain can use.
Starches can be broken down into glucose to be used for fueling the brain.

9. Nutritional Impact of Complex Carbohydrates Continued…
Excess carbs are stored as glycogen
Glycogen is more branched than amylopectin, which allows more glucose to be released at a time. This is why it is so important to eat carbs every 4-6 hours. If you skip breakfast, your body will slow brain and organ functions to conserve glycogen

10. Nutritional Impact of Complex Carbohydrates Continued…
The more you exercise the more energy the muscles will store. The less you exercise, the less glycogen will be available when you need it.
Muscles store 2/3rds of the glycogen for physical exertion. 1/3rd of the glycogen is stored in the liver. Both stores will be used for the brain at any time.
If your glycogen stores are full, excess carbohydrates will be turned into fat

11. Fiber, Bran, and Bulk Scientifically known as cellulose
Refers to indigestible carbohydrates. Helps you feel full & aids in digestion.
Lack of fiber in the diet has been linked to increased risk of developing colon cancer.
Sources of fiber: vegetables, fruits, & grains.

12. Nutritional Functions of Carbohydrates
Provide energy for bodily functions
Bulk for digestive processes
Lower cholesterol levels in the blood
Promoting the utilization of fat
Eat a variety of fruits and vegetables. Refined grains should be limited, since they are often high in added sugar and solid fats
2 cups of fruits and 2 ½ cups of vegetables are recommended daily