Mastering Carbohydrates and Food Processing

📋 Course Outline

1. Carbohydrate Types
2. Glycemic Index
3. Nutritional Value of Carbohydrates
4. Cereal Nutrients
5. Storage of Carbohydrate Foods
6. Food Processing Types
7. Heat Effects on Carbohydrates

📖 1. Carbohydrate Types

🔑 Key Concepts & Definitions

• Carbohydrates: Organic compounds that serve as the body's primary energy source, broken down into glucose during digestion.
• Simple Carbohydrates: Quick-digesting carbs, mainly sugars, found in foods like white bread, white rice, potatoes, and fries.
• Complex Carbohydrates: Slow-digesting carbs, mainly starches and fibers, found in wholegrain bread, pasta, and brown rice.
• High GI Foods: Foods that cause rapid increases in blood glucose levels; typically simple carbs.
• Low GI Foods: Foods that cause gradual blood glucose release; typically complex carbs rich in fiber.
• Dextrinisation: The process where dry heat breaks down starches, leading to browning and flavor development.
• Gelatinisation: When starch absorbs liquid upon heating, causing thickening, e.g., in sauces.

📝 Essential Points