rice and corns

Cereals

Also called grains

Cultivated plants belonging to the grass family used as food by man

Seed coat or hull

Has no value as food

Bran

5% of the kernel

Outer covering composed of several layers

cellulose and thiamine

bran is chiefly _________ but rich in V & M (_______)

Aleurone layer

8% of kernel

Group of single layered square cells beneath the bran

Contains protein, ash, VB1, some starch

Endosperm

85% of kernel

Largest part of grain

Contains 75% starch granules embedded in a matrix of about 10% protein, very little ash, vitamins & fiber, & only trace of fat

Germ

3% of kernel

EMBRYO

Rich in oil & fat-soluble vitamins, protein & ash

Easily attacked by insects & oxidative rancidity

75%

CHO

10%

CHON

8-12%

MOISTURE

1-2%

FAT

1-2%

ASH

Starch

main carbohydrate w/small amounts of sucrose & dextrins

is highly digestible; fiber furnishes roughage

Protein

7.5% in ordinary rice,14% in oats

bran, germ & aleurone layer

Presence of ____, _____, _______ improves nutritive value as in unpolished or whole grains (have more fiber, proteins, V&M)

flavones

white pigments

carotenoids

yellow pigments

milled

bran and germ removed by milling process

enriched

vitamins B1, B2, B3 and iron added

parboiled

cereal grains that had undergone heat treatment w/ hull STILL intact then sun-dried before dehulling

Highly milled or refined

no bran & germ

Undermilled

with traces of bran & germ

Brown rice

milled w/ only the hull removed; contains high amounts of bran & germ

Rice

Oryza sativa

<5.5mm

Short

5.51mm to 6.6mm

Medium

6.61mm to 7.5mm

Long

27% - wagwag

High amylose

25-27% - Burma or Thai rice

moderately high

20-25% - Milagrosa

intermediate

less than 20% - Japonica

low

less than 1% - waxy rice

non-amylose

drying

done mostly by sun drying and mechanical rice dryers

Pre-cleaning

to remove dirt and foreign materials

Dehusking or dehulling

hulls are removed

Polishing st

removes the bran and the germ

Rice Fortification

Enrichment of rice with thiamin, niacin and iron

RA 8976

Food Fortification Law

• mixing rice with iron

Parboiling

process where the rough rice after harvest is subjected to steaming prior to drying and milling

Steaming

gentler and so results in firmer, more separate grains

Sauté

raw rice is coated with oil, usually olive oil by sautéing

Fried Rice

cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients; not really fried but sautéed

Lugaw and Arroz Caldo

porridge dishes with or without pieces of meat or chicken or tripe, and are taken as breakfast or snack fares.

Rice Cakes

not really cakes in the style of wheat flour cakes; some are more like puddings than cakes

moron

uses glutinous rice flour cooked in coconut milk mixed with cocoa powder

Suman sa Ibos

is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri

Suman sa lihia

glutinous rice mixed with a bit of lye water, wrap in banana leaves and then boiled

patupat

Ilocano delicacy made from glutinous rice cooked in sugarcane juice

corn

Widely grown for food and livestock fodder

staminate

flowers are borne on the tassel terminating the main axis of the stem.

pistillate

in florescences, which mature to become the edible ears.

male

staminate

female

pistillate

Central and South America

corn is Native to

Dent Corn

“field corn”, corn variety with kernels that contain both hard and soft starch

Flint Corn

hard, rounded, or short and flat kernels

Waxy corn

grains that have waxy appearance

Sweet corn

contains high percentage of sugar

Popcorn

corn kernel which expands and puffs up when heated

Indian corn

white, red, purple, brown or multi coloured kernels.

Flour corn

has kernels shaped like those of flint corn and composed entirely of soft starch

14 to 15%

Moisture content should be ______ for stability

Fresh corn on cob

corn is sold with husk on

Dried whole kernels

commercially traded corn

Corn grits

coarsely ground from whole kernel

Corn meal

fine granules smaller than grits

Corn flour

very fine granules

Corn starch

recovered from wet milling of corn

Masa Flour

raw materials for making tortilla and other Mexican products

Nixtamalization

Process that involves lime treatment equivalent to our binatog

Extruded Snacks and Breakfast Cereals

corn flour and corn meal are the major raw materials

Corn Starch, Modified Corn Starch, Dextrin and Syrups

ingredients for wide range of food products

Fermented Corn Products

whiskey and vinegar

Corn oil

from the corn embryo which contains lipids

Triticum spp with Aegilops spp

wheat Produced by repeated hybridization of

wheat

Second oldest cultivated cereal after barley

Bulgur

coarsely ground product derived from the whole wheat kernel after removal of the bran, steaming and drying

Cracked Wheat

similar to bulgur except that it is not steamed

Wheat Germ

embryo or germ of the wheat grain is removed during flour milling

oats

Made by steaming and subsequent rolling of oatmeal

b-glucan

oats has high ________ content

Rye

Grows in very cold regions

Barley

animal feed and brewing beer

Pearl barley

polished whole barley grain

Barley water

made by boiling pearl barley and the resulting infusion is flavoredwith lemon and sweetened

Barley coffee

toasted and infusion is made

millet

Bears very small roundish yellowish grains.

Budbud kabog

Tasty, with a mildly sweet, nut-like flavor

Aflatoxin

poisonous carcinogens and mutagens that are produced by certain moldswhich grow in soil, decaying vegetation, hay, and grains.

corn

is more susceptible to mold contamination because of higher moisture content

Claviceps purpurea

Rye ergotism is due to contamination with the mold

Trypsin Inhibitors

prevent the action of trypsin in the stomach making amino acids unavailable

Wheat Allergy

Adverse reactions involving immunoglobulin E antibodies to one to one or more protein fractions of wheat.

May be caused by ingestion of wheat-containing foods or inhalation of flour containing wheat

Gluten Intolerance or Gluten Enteropathyor Celiac Disease

Hereditary disorder of the immune system in which eating gluten leads to damage of the mucosa of the small intestine

gluten

a protein found in wheat, barley, and rye—triggers its symptoms.