1. COMPLEX CARBOHYDRATES:
STARCHES, CELLULOSE, GUMS AND PECTINS

2. FOODS RICH IN CARBOHYDRATES
SOME CARBOHYDRATES ARE SIMPLE CARBOHYDRATES
MANY ARE COMPLEX CARBOHYDRATES
CALLED POLYSACCHARIDES BECAUSE THEY ARE MADE UP OF MANY SUGAR UNITS (SACCAHARIDES)
POYSACCHARIDES ARE ALSO CALLED MACROMOLECULES BECAUSE THEY CONTAINS HUNDREDS OR THOUSANDS OF ATOMS EACH

3. TYPES OF COMPLEX CARBOHYDRATES
STARCHES
CELLULOSE
GUMS
PECTINS

4. STARCHES MOST ABUBDANT IN THE U.S. DIET
ARE MADE UP OF MANY SUGAR UNITS LINKED IN CHAINS CALLED POLYMERS
COMPOSED OF THE SUGAR GLUCOSE.
HAS TWO BASIC STRUCTURES
AMYLOSE – UNITS ARE LINKED IN A LINE (LINEAR)
AMYLOPECTIN – UNITS ARE BRANCHED

5. STARCHES CONTINUED MOST ARE A MIXTURE OF AMYLOSE AND AMYLOPECTIN
STARCHES COMPOSED MAINLY OF AMYLOPECTIN ARE CALLED WAXY STARCHES
PLANTS PRODUCE STARCH IN PACKETS CALLED GRANULES THAT ARE NOT SOLUBLE IN COLD WATER
GRANULES ARE A MIXTURES OF AMYLOSE AND AMYLOPECTIN
THE RATIO DETERMINES HOW STARCHES PERFORM IN FOOD MIXTURES

6. SOURCES OF STARCH WHEAT FLOUR RICE CORN POTATOES OATS GRAIN OR SEED
BAKED GOODS
PASTA
RICE
CORN
POTATOES
OATS
GRAIN OR SEED

7. CELLULOSE A POLYSACCHARIDE MADE FROM LARGE AMOUNTS OF BETA – D GLUCOSE
SOME ANIMALS AND INSECTS CAN DIGEST BUT HUMANS CANNOT
KNOW AS FIBER IN DIET
FORMS THE RIGID STRUCTURE IN PLANTS (STRINGS IN CELERY ND MEMBRANES SURROUNDING CORN KERNELS

8. CARBOHYDRATE GUMS NOT GENERALLY AVAILABLE AT THE GROCERY STORE
GUMS ARE POLYSACCHARIDES THAT ARE SOLUBLE IN WATER AND EXTRACTED FROM PLANTS
USED TO THICKEN AND STABILIZE MIXTURES AND TRAP COLOR AND FLAVOR
MOST COMMON IS GUM ARABIC
SURROUNDS FLAVOR PARTICLES, PROTECTING THEM FROM MOISTURE, ABSORPORBTION, EVAPORATION, OR CHEMICAL OXIDATION
COMMONLY USED IN SALAD DRESSINGS AND GUMMY CANDIES

9. PECTIN FOUND IN PLANT CELLS
MADE OF CHEMICAL DERIVATIVES OF SUGAR CALLED SUGAR ACIDS
NATURALLY OCCURS IN FRUITS
PRODUCES A STRONG GEL
REMAINS STABLE TO 1000 C (2120 F)
CREATES A THICKENING STRUCTURE
USED IN JAMS AND JELLIES

10. FUNCTION OF STARCH IN FOOD PREPARATION
PROVIDES STRUCTURE
RETAINS SHAPES
RESPONSIBLE FOR TEXTURE
BINDS
HOLDS PRODUCTS TOGETHER
STABILIZES TO PREVENT SETTLING
THICKENS (GELATINIZATION)
MOLECULES TAKE UP WATER
HYDROGEN BONDS FORM BETWEEN STARCHES AND WATER

11. STRUCTURE MANY BONDS BETWEEN STARCH AND WATER MOLECULES CAN FORM
STARCH MOLECULES ARE LARGE
SPACES BETWEEN THEIR SUGAR UNITS
TRAPS OR HOLDS WATER MOLECULES
THE MORE WATER THEY HOLD. THE THICKER THE MIXTURE
HEAT STRETCHES THE MOLECULES AND ALLOWS THEM TO HOLD MORE WATER

12. THICKENING POWER OF COMPEX CARBOHYDRATES
TOO MUCH HEAT WILL CAUSE STARCH MOLECULES TO BREAK DOWN AND LOSE THICKENING ABILITY AND STABILITY
THE PRESENCE OF SALT OR SUGAR ALSO AFFECTS STARCH’S THICKENING ABILITY BECAUSE THEY ARE ALSO POLAR MOLECULES THAT WILL BOND WITH THE WATER
GUMS AND PECTINS ARE ALSO USED FOR THICKENING FOOD PRODUCTS

13. WHICH STARCH SOURCE IS BEST?
IT DEPENDS ON WHAT TYPE OF FOOD PRODUCT OR STARCH-LIQUID MIXTURE IT WILL BE USED IN. REMEMBER THAT THE MOST IMPORTANT FACTOR IS USUALLY FLAVOR.

14. TYPES OF STARCH AND LIQUID MIXTURES
SLURRIES – UNCOOKED MIXTURES OF WATER AND STARCH USED IN PROCESSING AND CHEMICAL ALTERATIONS.
SOLS – THICKENING LIQUIDS THEY ARE POURABLE LIKE BATTER ARE COOKED SOLS LIKE GRAVY
PASTES – THICKENING MIXTURES THAT HAVE VERY LITTLE FLOW AND CAN BE STIRRED INTO HOT LIQUIDS WITHOUT LUMPING
GELS – MIXTURES THAT ARE RIGID AND ARE BOUND TOGETHER IN A 3-DIMENSIONAL NETWORK

15. PROPERTIES
There are five properties that food scientists evaluate before selecting a starch for a starch-liquid mixture
Retrogradation- the firming of a gel during cooling and standing
Viscosity- the resistance of a mixture to flow
Stability- the ability of a thickening mixture to remain constant over time and temperature changes
Opacity- refers to how much an object blocks light
Texture- the way a product feels to the fingers, tongue, teeth and palate

16. HOW DO YOU LIKE YOUR GRAVY?
OPAQUE VS. TRANSLUCENT
OPAQUE – USE FLOUR FOR THICKENING
TRANSLUCENT – USE CORNSTARCH
LUMPS OR NO LUMPS
If you prefer no lumps
GRAVY MIXES - may contain modified starches
COLD WATER PASTE – stir starch and an equal amount of water until smooth before adding to hot mixture
STARCH AND FAT – stir starch and an equal amount of heated fat until smooth and then slowly added liquid
STARCH AND SUGAR – combine starch and sugar thoroughly then add to liquid
Examples of the starch and fat mixture include the French, buerre manie and the Cajun roux.

17. NUTRITIONAL IMPACT DIGESTABLE STARCHES
PROVIDE 4 CALORIES OF ENERGY PER GRAM
MOST ABUNDANT AND ECONOMICAL SOURCE OF CALORIES
PROVIDE OVER HALF OF DAILY CALORIES
CARBS IN THE FORM OF GLUCOSE IS THE ONLY ENERGY SOURCE THE BRAIN CAN USE
STARCHES AND SUGARS CAN BE EFFICIENTLY CHANGED TO ENERGY
EXCESS CARBS ARE STORED AS GLYCOGEN
GLYCOGEN IS STORED IN THE LIVER AND MUSCLES
WHEN STORES ARE FULL THE EXCESS TURNS INTO FAT
YOUR BODY DOES NOT NEED FAT TO PROPERLY USE STARCH. HOWEVER, CARBOHYDRATES MUST BE PRESENT TO COMBINE WITH FAT FRAGMENTS FOR YOUR BODY TO USE FAT FOR ENERGY. KETOSIS IS THE PROCESS OF BURNING FAT WITHOUT CARBOHYDRATES. THIS PROCESS PRODUCES KETONE BODIES. HIGH LEVELS OF KETONE BODIES OVER AN EXENDED TIME CAN CAUSE ADVERSE MEDICAL CONDITIONS.

18. NUTRITIONAL FACTS INDIGESTABLE FIBER CELLULOSE TERMS USED ON LABELS
BRAN
BULK
HELPS YOU FILL FULL
AIDS IN DIGESTION AND ELIMINATION
SOURCES ARE COMPONENTS OF VEGTABLES, FRUITS, GRAINS AND ADDITIVES TO OTHER FOOD PRODUCTS TO SLOW DOWN STALING RATE

19. FUNCTION OF CARBS PROVIDES ENERGY FOR BODY FUNCTIONS
PROVIDES BULK FOR DIGESTION PROCESSES
DECREASES BILE ACIDS REABSORPTION
LOWERS CHOLESTEROL LEVELS
PROMOTES UTILIZATION OF FAT

20. CARBS ARE NOT THE ENEMY
IN FACT, THEY ARE SO IMPORTANT THAT THEY REPRESENT THE LARGEST PORTION OF THE USDA’S MyPyramid SYMBOL