STARCH

BY RED AND BLACK

GROUP
INTRODUCTION
 Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units
joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy
storage. It is the most common carbohydrate in human diets and is contained in large amounts in 
staple foods like potatoes, wheat, maize (corn), rice, and cassava. The word "starch" is from a 
Germanic root with the meanings "strong, stiff, strengthen, stiffen".[5] Modern
German Stärke (strength) is related. The Greek term for starch, "amylon" (ἄμυλον), is also
related. It provides the root amyl, which is used as a prefix for several 5-carbon compounds
related to or derived from starch (e.g. amyl alcohol).
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 STARCH AND SOURCES
• Starch is the most common carbohydrate in the human diet and is contained in
many staple foods. The major sources of starch intake worldwide are the
cereals (rice, wheat, and maize) and the root vegetables (potatoes and cassava).
Many other starchy foods are grown, some only in specific climates, including 
acorns, arrowroot, arracacha, bananas, barley, breadfruit, buckwheat, canna, 
colocasia, katakuri, kudzu, malanga, millet, oats, oca, polynesian arrowroot, 
sago, sorghum, sweet potatoes, rye, taro, chestnuts, water chestnuts and yams,
and many kinds of beans, such as favas, lentils, mung beans, peas, and 
chickpeas.
 STARCH PRODUCTS
Foods high in starch include:

• Starchy vegetables like peas, corn, lima beans, and potatoes

• Dried beans, lentils, and peas such as pinto beans, kidney beans, black eyed peas, and split peas
• Grains like oats, barley, and rice. (The majority of grain products in the US are made from wheat
flour. These include pasta, bread, and crackers but the variety is expanding to include other grains
as well.)
A starch product is often the first choice of a food product developer needing thickening, bulk, or body. Starch
products usually have the advantage of lower cost and easier handling and processing, as compared to
hydrocolloids, but starch is not the ideal thickening, gelling, and/or texturizing agent for all applications. 
 FUNCTIONS OF STARCH
• In terms of dietary function, the only purpose of starch is to change into
glucose to be used as energy for your body. Glucose is the usable form of
carbohydrate for your body. Glucose circulates throughout your body in
your bloodstream, and gets taken up by cells and used as a source of fuel.
Glucose is used to power all of your bodily functions, and it's the main
source of energy for your brain and nervous system.
 PROPER COOKING OF STARCHY
PRODUCTS
• Starchy foods are our main source of carbohydrate and play an
important role in a healthy diet.
• Starchy foods such as potatoes, bread, rice, pasta and cereals should make
up just over a third of the food you eat. During cooking, aim for a golden
yellow colour or lighter when baking, toasting, roasting or frying starchy
foods like potatoes, root vegetables and bread. Starchy foods are a good
source of energy and the main source of a range of nutrients in our diet.
As well as starch, they contain fibre, calcium, iron and B vitamins.
 PRINCIPLES OF STARCH
• Starch is used in food, cosmetics, paper, textile, and certain industries, as
adhesive, thickening, stabilizing, stiffening, and gelling (pasting)
agents. Starch consists of amylose and branched amylopectin molecules
in molar ratios of 15% - 25% and 85% - 75%, respectively.
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SOURCES
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https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/starch-products
https://www.sharecare.com/health/carbohydrates/what-foods-high-starch
https://en.wikipedia.org/wiki/Starch
https://www.nhs.uk/live-well/eat-well/starchy-foods-and-carbohydrates/
https://www.livestrong.com/article/483010-what-is-the-function-of-starch/
http://file.scirp.org/Html/6-2701086_42262.htm
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