COMMON SOURCES OF STARCH

1. Cereals a.corn
b.rice grain
c. oats
2. Legumes
3. Roots of tubers
a. potato
b. sweat potato
c. arrow roots
d.tropical cassava plant
CLASSIFICATION OF STARCH
1. Natural starch- refer to the starches as originally derived from its plant source.
2. Modified starch- it has been altered physically or chemically to modify
1 or 2 of it chemical or physical property.
3. Purified starch-it is separated from grains and tubers by the process of wet milling.Functional
Property of Starch
1. Thickening in gravies, sauces and puddings.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agent
5. Binders
6. flavor carriers.
NUTRITIVE VALUE OF CEREAL AND STARCH
a. carbohydrates
b. Protein
c. Fat
d. Vitamins
e. Minerals
f. Cellulose
g. Calcium
h. Phosphorus
i. Thiamin
j. Niacin
k. Riboflavin

STARCHES- Are added to processed meats such as luncheon meat, hot dogs, sausages as binder, moisture
retainer, and fat substitute.

CEREAL- Is any grain that is used for food. Besides of being low calories, it contribute a great deal to our health
because of the micro nutrient that present in cereal.
Cereal processed food
 1. Whole grains cereal- is a grain product that has retained the specific nutrient of the whole ,
unprocessed grain.
2. Enriched cereal- are excellent sources of thiamine, niacin, riboflavin and iron.
3. Restored cereal- is one made from either the entire grain or portions of one or more grains and added
sufficient amount of thiamine, niacin, and iron to attain the original nutrient of a cereal.
COMMON PROBLEMS IN STARCH COOKERY
1. Thinning of gel- usually encountered when using acid or acidic ingredients such as lemon an vinegar
2. Weak gel- it is a result of too much liquid added to the starch.
3. Skin formation- is due to loss of water from the `from the starch. To reduce this problem, cover
container of the starch gel with waterproof cellophane.
4. Raw starch flavour- it is due to ungelatinized starch.