Starch and Alimentary

Starch
• -A naturally abundant nutrient
carbohydrate found chiefly in the
seeds, fruits, tubers, roots, and stem
pith of plants, and commonly
prepared as a white, amorphous,
tasteless powder used in powders,
ointments, and pastes. Also called
‘amylum”.

• A food having a high content of

starch, such as rice, bread, and
potatoes.

• Starch is incorporated as a binder

and thickener.
 Kinds of Starch:
• Corn starch - often used as a
thickening agent for gravies, syrups
and custards.

-Corn starch powder is also a

common ingredient in baby
powder.
Potato starch
• - extracted from potatoes creates a powder that is
neutral in taste and has high binding abilities.

• produce large oval-shaped granules that have a

neutral taste and do not alter the color of the food
into which it is incorporated.

• perfect candidate for processed foods, from pastries

to kosher hot dogs.
Cassava Starch
• also known as yucca, is a root vegetable native
to subtropical areas.

• bland in taste and are often used as a thickener

in processed foods.

• also used in glues and as a binding ingredient

in pharmaceuticals.
Uses of Starch
• Thickening of sauces

• Baking

• Laundering of clothes

• Making Glue / Pastes

Nutrition derived from starch:
• provides the body with glucose, which is used to produce
energy.

-vitamin C, B6, potassium and fiber.

• What Starches Should We Eat?

-The best starchy foods are whole beans or lentils. The

starch is mostly either slowly-digested starch or
resistant starch (though canned beans are more fully
digested than ones cooked from the dried state).
 Alimentary Paste (PASTA)
• -staple food of traditional Italian cuisine, now of
worldwide renown

• -It takes the form of unleavened dough, made in

Italy, mostly of durum wheat (more rarely
buckwheat flour), water and sometimes eggs

• -comes in a variety of different shapes that serve

for both decoration and to act as a carrier for the
different types of sauce.
 2 basic styles :
• 1.dried - made without eggs and can be stored
for up to two years under ideal conditions.

• 2.fresh - will keep for a few days under

refrigeration
Types of Pasta
• Long noodles
- may be made by extrusion or rolling and
cutting.
• Ribbon-cut noodles
- are often rolled flat then cut. This can be done
by hand or mechanically.
• Decorative shapes

• Short-cut extruded pasta

• Minute pasta

• Stuffed pasta

• Irregular shapes
 Different shapes of pasta :
• 1.spaghetti – thin strips

• 2.maccheroni – tubes or cylinders

• 3.fusilli – swirls

• 4.lasagne – sheets
• Alphabet Pasta
- This favorite kids’ shape is usually used in
soups for a fun meal anytime.

• Anellini
- Tiny rings of pasta. Anellini is a smaller
version of Anelli pasta. It is used in various
soups and is also a compliment to a number of
salads.
• Angel Hair, Capellini (“Fine Hairs”)
– These thin, delicate pasta strands are
best if used with thinner, delicate sauces.

• Bow Ties, Farfalle (“Butterflies”)

– Bow Ties brighten any meal with their
interesting shape. Thick enough for a
variety of sauces, or a perfect addition to a
number of salad or soup recipes.
• Buctani
- Thick Spaghetti shaped pasta that is hollow
in the center, similar to a thin straw. Bucatini
is the perfect choice for nearly any sauce, or it
can be used to make casseroles or stir-fry
dishes.

• Campanelle (“Bells”)
– Campanelle pasta resembles a small cone
with a ruffled edge. Pair Campanelle pasta
with meat, cream, vegetable or oil based
sauces.
• Ditalini (“Little Thimbles”)
– This versatile shape can be used as the
base of any dish. Bake it, stir it into soups,
or create great salads and stir-fry dishes.

• Egg Noodles (Medium)

- (From “Nudel,” German meaning paste
with egg) – This size of Egg Noodle can be
baked, tossed in soups or salads, or topped
with cream, tomato, cheese or meat sauces.
• Elbow Macaroni
– A highly versatile shape that can be
topped with any sauce, baked, or put in
soups, salads and stir-fry dishes. Elbow
Macaroni is traditionally used to make
Macaroni and Cheese.

• Fusilli (“Twisted Spaghetti”)

– This long, spiraled shape can be topped
with any sauce, broken in half and added to
soups, or turned into a beautiful salad.
Fusilli also bakes well in casseroles.
• Lasagna (From “lasanum,” Latin
for pot)
– Create original Lasagna casseroles
by using chopped vegetables, cheeses
and any kind of sauce. You can also
assemble your casserole and freeze it
for later meal.

• Linguine (“Little Tongues”)

- A great shape to compliment a
variety of sauces. Also a good choice
for salads and stir-fry dishes.
• Ravioli
- Ravioli are square round pillows of
pasta that have a filling consisting of
ingredients such as cheese, meats,
vegetables and seasonings. Ravioli can
be served with a red sauce or it can be
served with butter, oil or cream.

• Rotini (“Spirals” or “Twists”)

– Rotini’s twisted shape holds bits of
meat, vegetables and cheese, so it works
well with any sauce, or you can use it to
create fun salads, baked casseroles, or
stir-fry meals.
• Spaghetti
– (“A length of Cord”) America’s favorite
shape, Spaghetti is the perfect choice for nearly
any sauce, or it can be used to make casseroles
or stir-fry dishes. Go beyond tomato sauce and
see what your favorite becomes.
• Thin Spaghetti
– Thin Spaghetti is very similar to Vermicelli.
Each one is slightly thinner than
Spaghetti. Thin Spaghetti is perfect topped
with any sauce, or as a salad or stir-fry
ingredient.
Nutrition
• Pasta is enriched with iron, folate and several other B-
vitamins, including thiamine, riboflavin and niacin. It
is even nutritionally enhanced with whole wheat or
whole grain or fortified with omega-3 fatty acids and
additional fiber. Very low in sodium and cholesterol-
free when no eggs are used in some varieties, pasta is
low on the Glycemic Index (GI) - which means that
they are digested more slowly. Pasta provides a slow
release of energy without spiking blood sugar levels.
According to the American Pasta Association, enriched
pastas provide an excellent source of folic acid and a
good source of other essential nutrients, including iron
and several B-vitamins. Moreover, some varieties of
whole grain pasta can provide up to 25% of daily fiber
requirements in every one cup portion.