M2-STARCHES

STARCH CANNED FOODS

○ Chili
● Complex carbohydrate ○ Chow mein
○ Canned pastas
● Provides energy
○ Cream-style corn
● Well-balanced diet has 45–65% calories

from carbohydrate CONFECTIONS

○ Candies
● Food industry uses starches widely ○ Fillings for chocolates
○ Gum
PLANTS
● Serve as source of starch granules

● Granules are plant cell’s unit for starch DAIRY PRODUCTS

○ Cheese powders
storage
○ Cheese spreads
● Common sources: wheat, rice, and corn ○ Dips
○ Sour creams
● Root starches: potatoes, arrowroot, and ○ Yogurts
cassava (tapioca)

● Other dietary starch sources: dried beans, DRESSINGS

peas, and sago palm ○ Salad dressings
○ Sandwich spreads

BAKERY PRODUCTS FROZEN FOODS

○ Cake mixes ○ Ice cream
○ Cream pie fillings ○ Pasta
○ Cupcakes ○ Pot pies
○ Frostings ○ TV dinners
○ Glazes
○ Fruit pie fillings
○ Refrigerated cookie doughs MEAT PRODUCTS
○ Luncheon meats
○ Sausage
BREADING ○ Turkey loafs
○ Breaded mushrooms
○ Breaded zucchini
○ Fried chicken PRESERVES
○ Fried fish ○ Jam
○ Onion rings ○ Jelly

BEVERAGES SOUPS, STEWS

○ Carbonated sodas ○ Chowders
○ Fruit juices ○ Dry soup mixes
○ Fruit drink mixes ○ Soups
○ Stews
 TOPPINGS
○ Butterscotch
○ Marshmallow

Starch granule sizes (largest to smaller):

● Potato starch granules
● Corn
● Tapioca
● Rice
● Taro root

Cornstarch

● Wet milling derives starch from corn

Starch structure
● Major source (90%+) of starch in the United
States ● Most starches about 75% amylopectin and
25% amylose
Starch in food products:
● High-amylose starches: 40–70% amylose
● Thickening agent
● All starches contain some amylopectin
● Edible films
● A few consist entirely of amylopectin (waxy)
● Dextrose
● It is varying amylose content that causes
● Starch syrups texture differences in starchy foods

Starch structure

Starch structure ● Starches with higher levels of amylose

● Polysaccharide tend to gel

● Long chains of repeating glucose molecules ● Starches with higher levels of amylopectin

● Linked together in form of either: are nongelling, still somewhat gummy

○ Amylose: primarily linear molecules Starch % Amylose %

Amylopectin
○ Amylopectin: highly branched Potato 25 79
Tapioca 18 83
Corn 28 72
Waxy corn 0 100
(maize)
Wheat 28 72

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STARCH TRANSFORMATIONS - little thinner than it would be if no
acid were present.
Starches are valuable due to their ability to:
- Fats and milk proteins are a part of some
1. Undergo gelatinization formulations that are thickened with starch.
2. Undergo gel formation
3. Undergo retrogradation - reduction in the temperature at which
4. Undergo dextrinization maximum gelatinization and viscosity
occur.
The concentration of amylopectin and amylose
in a starch determines to which degree these Starch Critical Characteristics
processes will take place Source Temperature, of Cooked
°F (°C) Starch
● Gelatinization: increase in volume, viscosity, Roots and 133–158 Form viscous,
and translucency of starch granules when tubers (56–70) long-bodied,
heated in a liquid (potato and relatively clear
tapioca) pastes; weak
Factors influencing gelatinization: gel upon
○ Water cooling.
○ Temperature Cereal 144–167 Form viscous,
○ Heating time grains (corn, (62–75) short-bodied
○ Stirring sorghum, pastes; set to
○ Acid rice, and opaque gel
○ Sugar wheat) upon cooling.
○ Fat Waxy 145–165 Form heavy-
hybrids (63–74) bodied,
EFFECT OF INGREDIENTS TO STARCH (corn and stringy, clear
sorghum) pastes;
- sugar used in the recipe to compete with the
resistant to
starch for the water needed for gelatinization. gelling upon
- gelatinization is delayed cooling.
High- 252–320 Form short-
- final temperature required to achieve amylose (100–160) bodied pastes;
gelatinization is raised as the level of hybrids set to very
sugar in a starch mixture is increased. T (corn) rigid, opaque
gel upon
- Acid ingredient may be a part of a starch- cooling
thickened product.

- combination of acid and heat,

particularly below pH 4, causes a
hydrolytic reaction that begins to break
down molecules of starch into slightly
smaller molecules.

- The shorter molecules created by acid

hydrolysis of starch move somewhat
more freely in the thickening paste.

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TYPE OF STARCH ● Regular cornstarch

● The thickening ability of starches from ○ Contains large amounts of amylose

different sources varies.
○ Good gelling agent
● Potato starch is far more effective than other
● Starches with more amylose form more
starches as a thickening agent
opaque gels than lower levels
● Root starches are somewhat more effective
● High amylose starches have lower viscosity
than cereal starches;

wheat is the least effective of the starches Retrogradation

commonly available.
● Flour, which is used in the home, is even less
effective than pure wheat starch because of its
protein content.
● The waxy starches are more effective
thickening agents in starch pastes than their
standard counterparts.
Gel formation
● Gelatinization has to occur before gelation
● Fluid starch paste (sol) firms into a semi-solid
paste (gel)
● Dependent on presence of enough amylose
molecules
● As gel cools, bonds continue to form between
amylose molecules, and retrogradation occurs
● Retrogradation: phenomenon during cooling
of gelled starch when amylose and amylopectin
molecules “retrograde” and realign themselves.
refers to the gradual increase of crystalline
aggregates in starch gels during storage, the
result of amylose molecules rearranging in an
orderly fashion.
Staling in baked products and syneresis
(weeping) in gels may occur
○ seepage of water out of a gel
Dextrinization

○ Amylose will gel ● Dextrinization: breakdown of starch

molecules to smaller, sweeter-tasting dextrin
○ Amylopectin will not gel molecules in the presence of dry heat
● High amylopectin starches: ● Results in an increase in sweetness

○ Thicken at lower temperatures ● Dextrinized starches lose much of their

thickening power Instant or pregelatinized
○ Are ideal for pie fillings and sauces
starches
Include:
To alter starch’s gelatinization, heating times,
▪ Cornstarch freezing stability, cold-water solubility, or
viscosity, starches can be modified:
▪ Tapioca
○ Physically
▪ Potato
○ Enzymatically
▪ Wheat flour
○ Chemically

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 4 or RS4 Modified: Commercial
Chemically starch
altered products
used in
processed
foods (salad
dressings,
cheese
Resistant starches (RS)
sauces,
● Small amount of starch resists digestion gravies,
soups, etc.)
● Fermented by gut bacteria in colon

● Gas from bacteria can cause bloating,

belching, and flatus

● May improve blood glucose levels, colon

health, and weight management

Type Definition Food

Examples
1 or RS1 Physically Seeds,
inaccessible: legumes,
Starch unprocessed
granules whole grains
trapped in Pie made with unmodified cornstarch exhibits
food that are syneresis.
prevented
from
gelatinizing
2 or RS2 Ungelatinized: Uncooked
Indigestible potato, green
because of banana flour,
their chemical high-amylose
configuration cornstarch or
grains
3 or RS3 Retrograded: Cooked and Pie made with modified starch (cross-linked
The heating cooled waxy cornstarch) exhibits good appearance.
and cooling of potato,
starches bread,
during cornflakes
processing
renders them
inaccessible to
enzymatic
hydrolysis

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TRUE OR FALSE

1. Amylose has a branched structure while

amylopectin is a linear structure. FALSE
2. Gelatinization occurs when the starch
molecules absorb water and expand.
TRUE
3. Gelation refers to the swelling of starch
granules and migration of some
amylose into the cooking water when
starch is heated in water to thicken
various food products. FALSE

|!|

GELATINIZATION- refers to the swelling of

starch granules and migration of some amylose
into the cooking water when starch is heated in
water to thicken various food products ( a starch
heated in water)

GELATION- The process of formation of a gel.

4. Sugar delays the onset of gelatinization.

TRUE
5. Starches are dissolved in cold water or
room temperature liquids. FALSE
6. Heating beyond the gelatinization
temperature decreases the viscosity of
the starch granules. TRUE
7. Gelatinization requires dry heat. FALSE
8. Gel formation is dependent on the
presence of a sufficient level of
amylopectin levels. TRUE
9. Dextrinization refers to the hydrolytic
breakdown of starch affected by intense
dry heat, a chemical change that
produces dextrins. TRUE