What starch would you use if you were preparing a cherry pie which was going to be frozen? Give reasons for your choice


Starches with low amylose content such as waxy corn starch or sorghum should be selected for products that will be frozen. As gels cool, bonds between amylose molecules continue to tighten and force water out due to the contraction of the gel. This is known as retrogradation. Retrogradation is accelerated by freezing and would negatively impact the quality.

Nutritional Science

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Which of the following foods should not be included in a clear liquid diet?

A. Popsicles B. Milk C. Jello D. Apple juice

Nutritional Science

The Japanese diet is almost totally deficient of milk sources. _________________________

Indicate whether the statement is true or false

Nutritional Science

The hepatic portal circulation delivers nutrients from the lacteals to the liver.

a. true b. false

Nutritional Science

Which of the following can occur as a result of drinking alcohol excessively on a regular basis?

a. Protein synthesis may be accelerated. b. Stomach ulcers may develop. c. Intestinal absorption of thiamin and folate increases. d. Kidney excretion of calcium and magnesium declines.

Nutritional Science