Sources of Starch

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)

• all of the above

Common Source of Manufactured Food Starch EXCEPT

• Corn

• Potato

• Tapioca (cassava)

• pasta

Cornstarch is named after _____________

• Corn

• Potato

• Tapioca (cassava)

• pasta

Rice starch from __________________

• Corn

• Potato

• Tapioca (cassava)

• Rice

Tapioca from _______________

• Corn

• Potato

• Cassava

• Rice

Refers to the starches as originally derived from its plant source.

• Native or Natural Starch

• Modified Starches

• . Purified starch

are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property.

• Native or Natural Starch

• Modified Starches

• . 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.

• Native or Natural Starch

• Modified Starches

• . Purified starch

The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

• Gelatinization

• Viscosity

• Hydration

The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.

• Gelatinization

• Viscosity

• Hydration