Foods starch vegetables

It has recently been reported that a fraction of food starch, named resistant starch (Asp and others 1996), is not digestible by humans. Nowadays resistant starch is considered a DF constituent and is a major constituent of IDF in starchy foods. However, resistant starch is absent in most fruits and vegetables, with the exception of bananas, which contain more than 15% dry weight when the fruit is unripe (Gofii and others 1996). 

Food starch, modified Octotint 572 Hydrogenated vegetable glyceride... 

Carbohydrates Carbohydrates are a major source of energy for humans and are present in all foods (grains, vegetables, fruits, and milk), and vary in form from simple monosaccharides (fructose, glucose, galactose, sorbitol) to oligosaccharides (maltose, sucrose, lactose, raffinose, stachyose, ver-bascose), and more complex polysaccharides (starch, cellulose, etc.). 

Fama L, Gerschenson L, Goyanes S (2009) Starch-vegetable fibre composites to protect food products. Carbohydr Polym 75(2) 230-235... 

Fama L, Goyanes S, Gerschenson L (2007) Influence of storage time at room temperature in physicochemical properties of tapioca starch edible films. Carbohydr Polym 70 265-273 Famd L, Gerschenson L, Goyanes S (2009a) Starch-vegetable fiber composites to protect food products. Carbohydr Polym 75 230-235... 

The two methods of analysis give different results. Measurement of non-starch polysaccharides in the diet gives average intakes in Britain of between 11 and 13 g/ day, compared with an intake of dietary fibre of about 20 g/day as measured by the less specific method. Non-starch polysaccharides are found only foods of vegetable origin, and vegetarians have a higher intake than omnivores. 

Feedsmffs like legumes contain several compounds that have been traditionally considered antinutrients, such as protease inhibitors, phytate, saponins, plant sterols and isoflavones. However, recent information suggests that most of these compounds may acmaUy benefit the consumer s/ animal s health. Legumes (pulses and soybeans) are excellent foods to increase dietary fibre consumption besides providing starch, vegetable protein, oligosaccharides, phytochemicals (especially the isoflavones in... 

With few exceptions, small particles of vegetable foods are generally stripped of their more accessible nutrients during digestion in the GI tract. In this way starch, protein, fat and water-soluble small components (sugars, minerals) are usually well absorbed. This is not always the case, however, for larger food particles or for molecules that cannot diffuse out of the celF tissue. Neither is it the case for the lipid-soluble components. These need to be dissolved in lipid before they can be physically removed from the cell to the absorptive surface, since the cell wall is unlikely to be permeable to lipid emulsions or micelles, and the presence of lipases will strip away the solvating lipid. 

For this purpose, as well as for many other food uses, the vegetable gums, as a group, are often preferred to the starches, especially those of the cereal variety, because they do not tend to retrograde at low temperatures, as do these starches. Consequently, with the increasing popularity of frozen food products, the water-soluble gums are in greater demand. 

The use of nitrogen fertilization results in higher content of N-containing compounds, including free amino acids, and also increases in terpene content in wood plants, whilst starch, total carbohydrates, phenylpropanoids and total carbon-based phytochemicals decreased (Koricheva et al., 1998). Higher levels of nitrogen favoured its uptake and increased the nitrate content of the crop, which is critical for salad vegetables and baby foods. 

Carbohydrates serve as a general and easily available energy source. In the diet, they are present as monosaccharides in honey and fruit, or as disaccharides in milk and in all foods sweetened with sugar (sucrose). Meta-bolically usable polysaccharides are found in vegetable products (starch) and animal products (glycogen). Carbohydrates represent a substantial proportion of the body s energy supply, but they are not essential. 

Kovacova (1990) describes a method for the batch drying of fruit and vegetable pulp in a fluidized bed in which carrier particles (variously crystalline and caster sugar, dried skim milk, potato and wheat starch, apple powder, semolina or oat flakes), pre-moistened to a solids content of between 55% and 76%, are fed to a preheated fluidized bed and sprayed with the pulp to be dried. A product with a narrow particle size distribution and a uniform pulp content is claimed. Specific foods for which fluidized bed granulation has been used include potato puree (Zelenskaya and Filipenko, 1989) and granulated dried apple (Haida et al, 1994). 

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