Question

Grains questions

1) How many types of Resistant Starch are there?

2) What are other carbohydrates we eat that we must ferment, and why must we ferment them?

3)What is the major problem with storing wholegrain foods?

4) What type of compounds lead to rancid aromas? What is the chemical source of these compounds?

Answer 1

1.There are 4 types of resistant starches- Type 1( found in grains,seeds and legumes), Type 2 ( found in starchy foods), Type 3( formed when certain foods are cooked .like potaoes,rice etc..), Type 4 ( is man made and formed via chemical process).

3. The whole grain foods have to be stored carefully as the oil content in them can get affected by the sunlight and moisture. The pulses are more difficult to store than the cereals.Whole grain flours s[oil quickly as their protective layer has been broken up and oxygen can enter easily.Beetles and moths spoil the pulses and grains quickly.Bacteria and fungi invade the whole grain foods due to the moisture content.

4. Rancidity of food occurs when unsaturated fatty acids decompose into volatile compounds.Long chain fatty acids are degraded and short chain fatty acids are formed,like butyric acid , aldehydes, ketones which gives rancid aroma and taste.The chemical structure of oils make them susceptible to oxygen damage.