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Starch and Alimentary Paste

“Starches are clean. They do
not grow human pathogens
like salmonella, E. coli, or
mad cow prions. ”
 STARCH
- is a carbohydrate, a
product of the
photosynthetic process
which is stored
as granules in the
leucoplasts of plant
cells.
 Food Sources and Kinds of Starch:
1. Cereal grains products such as cornstarch, wheat flour, baked
goods, alimentary
pastes and other noodles.
2. Root crops – high starch content such as arrowroot or araro,
cassava, sweet
potato, taroo or gabi, white potato, tuge and ube or purple yam.
Tapioca is the
commercial term for cassava starch.
3. Dried Legumes- like mungbean, cow Peas and soybeans contain
starch in
significant amount.
SAGO
Starch
- Is another common food
- Is a carbohydrate, a product of the
starch, called as tree-starch
photosynthetic process which is stored
because it asisgranules
obtainedin thefrom
leucoplasts of plant
cells.
the pith of tropical palm tree.
 Properties of Starch and Principles of
Cooking:

When starch granules are mixed with water at room

temperature, they do not
dissolve rather they scatter or disperse. A non-viscous
suspension is formed and after
standing for some time without stirring the granules
settle to the bottom.
 GENELATIZATION

Properties of Starch and Principles of Cooking:

When starch granules are mixed with water at
room temperature, they do not
dissolve rather they scatter or disperse. A non-
viscous suspension is formed and after
standing for some time without stirring the
granules settle to the bottom.
 NATURE OF GENELATIZATION
PROCESS
1. Hydration of starch 2. Gradual heating of 3. Water absorption
molecules. the starch suspension. and healing.

These should be Before water is imbibed As the starch granules

enough water available by the grains, the kinetic absorb the water, they
for absorption by starch energy of the water enlarged, and the
particles. Thus, the molecules must be volume is increased.
concentration of starch increased to overcome
determines the the attraction between
consistency of the the starch molecules.
paste and its ability to This is accomplished by
gel. heating the dispersion.
 NATURE OF GENELATIZATION
PROCESS
4. Thickening and increased 5. Loss of birefringence.
viscosity. Increase in translucency.

Part of the free-flowing

Birefringence in a double
liquid that used to be the
refractive reflection of exhibit
outside of the ones
birefringence which is lost during
immobilized as soon as it
heating and gelatinization. This is
penetrates the starch
accompanied by an increase in
molecules.
translucency, i,e., the ability to
transmit light is increased as the
paste becomes a clearer sol.
 To Summarize the steps of
genitalization:
starch suspension is heated so that the
granules absorb water and become swollen and
is thickened to a paste. There is a loss
of birefringence with increasing translucency.
Gelatinization point occurs over a range of
temperature peculiar for the kind of starch.
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 Table & Stats
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Notes
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 Two Columns Slide
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 Three Columns Slide
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 Summary
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