|
( Starch)
Starch, CAS_ 9005-25-8, chemical formula (C6H10O5)n, is a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds. All plant seeds and tubers contain starch which is predominantly present as amylose and amylopectin. Depending on the plant, starch generally contains 20 to 25 percent amylose and 75 to 80 percent amylopectin.[1]. Starch derived from Middle English sterchen, meaning to stiffen, which is appropriate since it can be used as a thickening agent when dissolved in water and heated. In several languages, starch is known as sago or sagu; consequently, in English sago now refers to several different starches (see Sago (disambiguation)). Starch is basically long chains of glucose molecules which all have different heights and weights Starch is a white powder, and depending on the source, may be tasteless and odorless. Microscopically, starch grains are fine crystals or lumps; the precise form of these grains varies within the plant kingdom. Today, commercial starches include cornstarch, arrowroot, potato starch, sago and tapioca. Historically they included Florida arrowroot. Starch in its basic refined form is used in cooking to thicken foods such as sauces. In industry, it is used in the manufacturing of adhesives, paper, textiles and as a mold in the manufacture of sweets such as wine gums and jelly beans. It is also used in the form of flakes, sticks, and pearls (tapioca and sago).
|
Starch Subcategories
Starch Articles
Are You Consuming Too Much Starch And Soda? by Luzia Braun
One of the worst of the many bad food habits that Americans have acquired is their use of sweetened carbonated beverages. This quotation is from Drs. R. M. Wilder and T. E. Keys in the Handbook of Nutrition (American Medical Association). The soda po...
How carbohydrate blocker cause weight loss in obesity? by Stephen Thomson
Energy content of food is measured in terms of calories. 1 gm of carbohydrate and protein provide 4 calories each, whereas 1 gm of fat generates 9 calories. Body does not utilize protein for energy, because main function of protein is formation of ce...
Can we lose weight by blocking absorption of carbohydrate and starch? by Stephen Thomson
Carbohydrate, fat and protein are the main nutrients needed by the body for energy, tissue repair and to replace damaged cells. The primary function of carbohydrates or sugar is to provide energy to cells in the body. Body requires energy to perform ...
|
|
