20. Starch is a polysaccharide made up of 1,4
linkages between glucose monomers. Starch
is made up of long chains of sugar
molecules that are connected together. The
linear polymer amylose (20%) is the most
basic form of starch, while amylopectin
(80%) is the branched form.
21.
22. NATIVE OR NATURAL STARCH
refers to the starches as originally
derived from its plant source. Native
starch is a white to off-white powder
with a neutral odour and taste. It has
an energy value of 4kcal/g (similar to
all other carbohydrates).
23. MODIFIED STARCH
is the starch that has been altered
physically or chemically, to modify one or
more of its key chemicals and/or physical
property. This starch has subsequently been
improved to develop specific characteristics,
such as the ability to bring texture and
structure to the food to which they are
added.
24. PURIFIED STARCH
may be separated from grains and
tubers by a process called wet milling.
This procedure employs various
techniques of grinding, screening, and
centrifuging to separate the starch
from fiber, oil, and protein.
25. The parts of plants
that store most starch
are seeds, roots, and
tubers.
Thus, the most common
sources of food starch
are:
cereal grains, including corn, wheat, rice,
grain, sorghum, and oats;
legumes;
roots or tubers, including potato, sweet
potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
26. Cereals are usually starchy
pods or grains. Cereal grains
are the most important
group of food crops in the
world named after the
Roman goddess of harvest,
Ceres. Rice, wheat and corn
are the three most
cultivated cereals in the
world.
27.
28.
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30.
31.
32.
33.
34.
35.
36. Legume, also called pod, is
the fruit of plants in the
pea family. The important
members of Legume Family
are bean, chickpea, cowpea,
lentil, pea, peanut, soybean,
and tamarind.
37.
38.
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44.
45. The main characteristics of roots
are their high moisture content
75-90% and low crude fibre
content. The organic matter of
roots consists mainly of sugars
(50-75%) and is of high
digestibility. Tubers are various
types of modified plant structures
that are enlarged to store
nutrients.
46.
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48.
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56.
57. If you will be the one
to decide on which food
your family will consume
for this coming weekend,
what would be the
starch/cereal dishes you
will include on your list?
Why did choose them?
58. Why is it important to
learn the classification
and sources of food
starch?
