Determination of Starch in Foods

Determination of Starch in Foods

Starch, present in cereals, tubers and legumes, is an essential component in the human diet. The rate at which starch is digested in the small intestine results in a wide variety of glycemic responses. This physiological measurement is used to rank foods according to their glycemic index.

It is indisputable that the labels and nutritional tables on prepared foods are reliable for the consumer. Accurate information on food labels and nutritional tables is important for consumers to determine the suitability of allergen factors, additives, and nutrition types, if any.

Starches used in ready-to-eat foods are used as thickeners and gelling agents to develop desired functional properties. The reason for the determination of starch in food quality parameters is to determine the amount of starch and the type of starch (modified starch, resistant starch…).