Starches

Starches are a type of carbohydrate found in many foods. They are made up of glucose molecules and are a primary source of energy for the body. Starches are found in foods like potatoes, rice, and wheat. They are also used in cooking and baking to thicken sauces and soups.

Types of Starches

There are two main types of starches: amylose and amylopectin. Amylose is a linear chain of glucose molecules, while amylopectin is a branched chain. The ratio of these two types of starches can affect the texture and digestibility of foods.

Amylose

Amylose is a straight chain of glucose molecules. It is less soluble in water and forms a gel when heated. Foods high in amylose include corn, potatoes, and rice.

Amylopectin

Amylopectin is a branched chain of glucose molecules. It is more soluble in water and does not form a gel when heated. Foods high in amylopectin include waxy corn, waxy rice, and waxy potatoes.

Health Effects

Starches are a major source of calories in the diet. However, not all starches are created equal. Some are digested quickly and cause a rapid increase in blood sugar, while others are digested slowly and cause a more gradual increase in blood sugar. The glycemic index is a measure of how quickly a food raises blood sugar levels.

Resistant Starch

Resistant starch is a type of starch that is not fully broken down and absorbed in the small intestine. Instead, it reaches the large intestine where it is fermented by bacteria. This produces short-chain fatty acids, which have been shown to have several health benefits.

Uses in Cooking

Starches are used in cooking for their ability to thicken sauces and soups. They can also be used to create a crispy coating on fried foods. In baking, starches contribute to the structure of baked goods.

See Also

• Carbohydrates
• Glucose
• Glycemic index
• Resistant starch

Starches Resources
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