Starches carbohydrates, refined

Commercially available soy proteins are classified into three major groups based on the protein content soy flour (SF), soy protein concentrate (SPC) and soy protein isolate (SPI) [73], Approximate compositions of these three varieties are presented in Table 9.4 [74]. SF containing about 55% protein and 35% starch (carbohydrates) is the least refined form of soy protein and is prepared by grinding defatted soy bean flakes. SPC is prepared by eluting soluble components from defatted soy flour and contains about 70% protein and 18% carbohydrates. SPI is the purest form of them all and contains about 95% protein. 

The protein concentration in the field pea proteinate was only 87.7% due to the presence of significant quantities of ash, lipid and carbohydrate (Table I). Both refined starches were relatively pure, the protein levels being only 0.5%. The merits of producing protein and starch isolates as opposed to concentrates by the dry process would depend on their relative functional properties and the requirements of the end-user. 

Q80 During pregnancy, diet should consist of foods rich in starch, vitamins and minerals. During pregnancy, food containing sugars, fats and refined carbohydrates should be limited. 

During pregnancy, a well-balanced diet consisting of starch, fibre, vitamins and minerals is essential. Foods rich in sugar, fats and refined carbohydrates must be limited. 

Glucose syrups, also known as com syrups in the United States, are defined by the European Commission (EC) as a refined, concentrated aqueous solution of D(+)-glucose, maltose and other polymers of D-glucose obtained by the controlled partial hydrolysis of starch (Howling, 1984). Glucose syrups were fust manufactured industrially in the nineteenth century by acid hydrolysis of starch. Hydrochloric acid was normally used, because sulphuric acid caused haze in syrups due to insoluble sulphates. The source of starch can vary in the United States corn is widely used, whereas in other parts of the world wheat, potato and cassava starch are also employed. Acid hydrolysis of starch is still used today. The method is non-specific, but if conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile. 

In many cases, food crops are exploited to provide abundant sources of carbohydrates and oils that are then diverted to industrial uses, for example corn, potatoes and wheat for starch, and oilseed rape and sunflower for oil. In other cases, nonedible crops are commercialised primarily for specific industrial or medicinal use, where examples include linseed, castor bean and rubber palm. Where plants are commercialised for industrial uses, unless products command a very high value, candidate plants must be capable of producing large quantities of the metabolites of interest. In the case of oils for specific uses, this means plants must be enriched in specific fatty acids. This arises from the fact that plant-derived chemicals in many cases compete with petrochemical-derived alternatives and this requires that costs of extraction and refining are kept as low as possible in order to remain commercially competitive. 

If the starch used to make com syrups contains amino acids or small peptides, or precursors from which they can be formed under the conditions of starch hydrolysis, these will interact with the carbohydrates to form colored substances that are difficult to remove in the refining process. Fortunately, most of these nitrogenous materials can be removed from the starch, before hydrolysis, by thorough washing with water on filters and in centrifuges. 

To outline the process, the aqueous substrate for beer production is made by brewing cereals with hops, which provide the characteristic bitter flavor component. Barley is the chief cereal ingredient, which is first malted to give enzymes required to breakdown starches to simple sugars, and also to contribute an important flavor component. Barley is a fairly expensive source of starch, so it is usually supplemented by the addition of less expensive starch adjuncts such as corn (maize), oats, millet, wheat, or rice. The adjunct contributes to carbohydrates, but makes little contribution to the flavor. Various strains of yeasts selected for their efficient conversion of glucose to ethanol are refined by individual brewers to achieve desired product qualities. 

A bout 70 farm products of varying carbohydrate content furnish over 90% of all the raw materials for over 2000 varieties of confections. This paper is limited to the sweeteners used in confections, which on a dry basis are practically pure carbohydrates. Common sweeteners used in confections are refined crystalline cane or beet sugar, brown sugars, liquid sugars, corn sirup, dextrose, sorbitol, starches, molasses, honey, and maple sugar. 

Adjunct Common name of a starchy raw material mixed with diastatic malt during mashing processes for beer or alcoholic spirit production. Most adjuncts are refined fractions or starches obtained from dry- and wet-milling processes. The most widely used adjuncts are refined maize and rice grits, maize starch, ground barley, and syrups. Upon hydrolysis, adjuncts provide fermentable carbohydrates and soluble peptides, the key ingredients for the fermenting yeast. 

The raw starch milk streams are freed from insolubles - small gluten particles, fibers and insoluble pentosans by rotating screens, DSM screens or jet refiners. These by-products are collected and shipped directly as slurry for feeding or may be concentrated and/or dried together with concentrated solubles and bran as wheat gluten feed. Solubles may appear in the B-starch stream or in the light phase effluent of a three-phase decanter centrifuge. They contain the soluble pentosans, low-molecular carbohydrates and peptides, minerals and the d.s. of recycled production liquids. 

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