Functional

Properties of
Starches
Starch plays various
roles in food
 1. Thickeners in gravies, sauces
and pudding. It absorbs water and
become a gel when cooked.
2. Colloidal stabilizers
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.
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 was used.
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.
 Cereal-processed food:
1. A whole grain cereal is a grain product
that has retained the specific
nutrients of the whole, unprocessed
grain and contains natural
proportions of bran, germ and endosperm.
2. Enriched cereals are excellent sources
of thiamine, niacin, riboflavin,
and iron.
3. A restored cereal is one made from
either the entire grain or portions
of one or more grains to which
there have been added sufficient
amounts of thiamine, niacin, and iron to
attain the accepted whole
grain levels of these three nutrients
found in the original grain from
which the cereal is prepared.
Cereals provide the body with:
a. Carbohydrates
b. Protein
c. Fat
d. Vitamins
e. Minerals
f. Water
g. Cellulose or roughage
Nutritional Significance of Noodles
and Pasta or Alimentary Paste

- The physiological function of

noodles and pasta will depend on
its starch and other constituents.
 Since it is basically a starchy
food, the nutritional significance
discussed for starches also
applies. In addition to starches,
including resistant starches I (RS),
noodles and pasta may contain
other fibers and some proteins and
fat as well.
Nutritive value:
Water Protein
Fat Carbon
Calcium Phosphorous
Iron Thiamin
Riboflavin Niacin
A.