Starch and Alimentary
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Transcript of Starch and Alimentary
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Starch and Alimentary
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Starch -A naturally abundant nutrient carbohydrate found
chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, and commonly prepared as a white, amorphous, tasteless powder used in powders, ointments, and pastes. Also called ‘amylum”.
A food having a high content of starch, such as
rice, bread, and potatoes.
Starch is incorporated as a binder and thickener.
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Kinds of Starch:
Corn starch - often used as a thickening agent for gravies, syrups and custards.
-Corn starch powder is also a common ingredient in baby powder.
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Potato starch
- extracted from potatoes creates a powder that is neutral in taste and has high binding abilities.
produce large oval-shaped granules that have a neutral taste and do not alter the color of the food into which it is incorporated.
perfect candidate for processed foods, from pastries to kosher hot dogs.
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Cassava Starch
also known as yucca, is a root vegetable native to subtropical areas.
bland in taste and are often used as a thickener in processed foods.
also used in glues and as a binding ingredient in pharmaceuticals.
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Uses of Starch
Thickening of sauces
Baking
Laundering of clothes
Making Glue / Pastes
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Nutrition derived from starch:
provides the body with glucose, which is used to produce energy.
-vitamin C, B6, potassium and fiber.
What Starches Should We Eat?
-The best starchy foods are whole beans or lentils. The starch is mostly either slowly-digested starch or resistant starch (though canned beans are more fully digested than ones cooked from the dried state).
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Alimentary Paste (PASTA)
-staple food of traditional Italian cuisine, now of worldwide renown
-It takes the form of unleavened dough, made in Italy, mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs
-comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce.
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2 basic styles :
1.dried - made without eggs and can be stored for up to two years under ideal conditions.
2.fresh - will keep for a few days under refrigeration
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Types of Pasta
Long noodles
- may be made by extrusion or rolling and cutting.
Ribbon-cut noodles
- are often rolled flat then cut. This can be done by hand or mechanically.
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Decorative shapes
Short-cut extruded pasta
Minute pasta
Stuffed pasta
Irregular shapes
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Different shapes of pasta : 1.spaghetti – thin strips
2.maccheroni – tubes or cylinders
3.fusilli – swirls
4.lasagne – sheets
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Alphabet Pasta
- This favorite kids’ shape is usually used in soups for a fun meal anytime.
Anellini
- Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.
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Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if
used with thinner, delicate sauces.
Bow Ties, Farfalle (“Butterflies”)
– Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
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Buctani - Thick Spaghetti shaped pasta that is hollow in the
center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.
Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a
ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces.
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Ditalini (“Little Thimbles”)
– This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (Medium)
- (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
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Elbow Macaroni
– A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any
sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
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Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using
chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.
Linguine (“Little Tongues”) - A great shape to compliment a variety of sauces.
Also a good choice for salads and stir-fry dishes.
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Ravioli - Ravioli are square round pillows of pasta that have a
filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Rotini (“Spirals” or “Twists”)
– Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
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Spaghetti – (“A length of Cord”) America’s favorite shape,
Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one
is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
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Nutrition Pasta is enriched with iron, folate and several other B-
vitamins, including thiamine, riboflavin and niacin. It is even nutritionally enhanced with whole wheat or whole grain or fortified with omega-3 fatty acids and additional fiber. Very low in sodium and cholesterol-free when no eggs are used in some varieties, pasta is low on the Glycemic Index (GI) - which means that they are digested more slowly. Pasta provides a slow release of energy without spiking blood sugar levels. According to the American Pasta Association, enriched pastas provide an excellent source of folic acid and a good source of other essential nutrients, including iron and several B-vitamins. Moreover, some varieties of whole grain pasta can provide up to 25% of daily fiber requirements in every one cup portion.
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