This document discusses starches and cereals. It explains that cereals are important grain crops that are major sources of food worldwide. Starch is the second most abundant organic substance on Earth and is found in plant roots, fruits, grains, and tubers. It provides up to 80% of calories globally and is the main component of cereals and tubers. Common sources of starch include corn, potatoes, wheat, rice, and tapioca. Starches can be native, modified, or purified and are used as thickeners, stabilizers, binders, and moisture retainers in processed foods. Cereals provide nutrients like carbohydrates, protein, vitamins, and minerals.

1. LESSON 9

2. PREPARE CEREALS
AND STARCH
LESSON 9

3. Cereals are usually starchy pods
or grains.
Cereal grains are the most
important group of food crops in
the world named after the
Roman goddess of harvest,
Ceres.

4. Rice, wheat and corn are the
three most cultivated cereals
in the world. Starch on the
other hand, exists in nature
as the main component of
cereals and tubers.

5. Starch is the second most
abundant organic substance
on earth. It is found in all
forms of leafy green plants,
located in the roots, fruits
or grains.

6. Many of the food staples of man
throughout the world are
basically starchy foods, such as
rice, corn, cassava, wheat,
potato and others. Starch is the
source of up to 80% of calories
worldwide.

7. Sources of Starch
The parts of plants that store most starch
are seeds, roots, and tubers.
cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
legumes; and
roots or tubers, including
potato, sweet potato, arrowroot,
and the tropical cassava plant
(marketed as tapioca)

8. Common Source of
Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)

9. Starches are named after its
plant sources
-corn starch from corn
-rice starch from rice
-tapioca from cassava

10. Classification of Starch
1. Native or Natural Starch refers to
the starches as originally derived from
its plant source.
2. Modified Starches are starches that
have been altered physically or
chemically, to modify one or more of its
key chemicals and/or physical property.

11. 3. Purified starch may be separated
from grains and tubers by a process
called wet milling. This procedure
employs various techniques of
grinding, screening, and centrifuging
to separate the starch from fiber,
oil, and protein.

13. Functional Properties of Starches
Starch plays various roles in food, a
typical multi-tasker :
1. Thickeners in gravies, sauces and
pudding. It absorbs water and become a
gel when cooked.
2. Colloidal stabilizers

14. 3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap
oils and fats, which absorb flavoring
substances more efficiently.

15. Starches – are added to processed
meats (luncheon meats, hot dogs,
sausages, etc.) as a filler, binder,
moisture, retainer, and fat
substitute. The quality characteristics
of the starch itself depends upon
which role or function it was used.

16. Cereal. Cereal is any grain that is
used for food. Grains especially whole
grain are not just empty calories.
These are very valuable and can
contribute a great deal to our health.
You should include at least four
servings from this food group each
day.

17. Cereals provide the body with:
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage

18. Nutritional Significance of
Noodles and Pasta or
Alimentary Paste

19. The physiological
function of
noodles and pasta
will depend on its
starch and other
constituents.

20. Nutritive value:
-Water -Phosphorous
-Protein -Iron
-Fat -Thiamin
-Carbon -Riboflavin
-Calcium -Niacin

21. Dried Noodles and Pasta
-Macaroni -Miki
-Spaghetti -Chicken Mami
-Pancit Canton -Linguini
-Bihon -Lasagňa
-Sotanghon -Miswa