Starch- an odorless tasteless

white substance occurring widely

in plant tissue and obtained chiefly
from cereals and potatoes. It is a
polysaccharide that functions as a
carbohydrate store and is an
important constituent of the human
diet.
Sources of food starch are:
 cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato,
sweet potato, arrowroot, and the
tropical cassava plant (marketed as
tapioca)
Common Source of Manufactured
Food Starch
1. corn
2. potato
3. Tapioca (cassava)
Starches are named after its plant
sources:
 corn starch from corn
 rice starch from rice
 tapioca from cassava
Classification of Starch
1. Native or Natural Starch refers to
the starches as originally derived
from its plant source.
2. Modified Starches are starches
that have been altered physically or
chemically, to modify one or more of
its key chemicals and/or physical
property.
3. 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.