RD Exam Latest Update Already Graded A

RD Exam Latest Update Already Graded A Bran Outer coating of grain containing cellulose, hemicellulose, source of Thiamin, Riboflavin, Niacin Endosperm Large center portion of grain containing fat Germ Portion of grain containing Fat, Pro, Fe, Vit Gluten Formation Sugar and Fat inhibit development Function in Flour Mixture Fat-Tenderizes, aids in leavening Sugar- flavor, browns, softens gluten Amylose Starch- straight chaines of glucose Amylopectin Starch- branched chains of glucose units Gelatinize swelling of starch granules Dextrinization partial starch hydrolysis by acid heat and enzymes Solanne toxin formed on green spots on potatoes not destroyed during cooking Vitamins lost during cooking Vit C- leached in water B Vitamins, Vitamin A oxidized 10-20% lost during cooking Lignin indigestible CHO found in plant cell walls Pectin intercellular cement used for jams and jellies Palmitic 16:0 Saturated Stearic 18:0 Saturated Oleic 18:1 Monounsaturated Palmitoleic 16:1 Monounsaturated Linoleic 18:2 Omega-6 Poly Linolenic 18:3 Omega-3 Poly Arachidonic 20:4 Polyunsaturated Monosaccharides Glucose Fructose Galactose Disaccharides Sucrose Lactose Sucrose 2 Glucose molecules Lactose Glucose and Galactose Soluble Fiber Swell with water, absorb cholesterol Oat, bran, F&V, gums, metamucil Insoluble Fiber relieve constipation Cereals, wheat,