Starch and

Alimentary
Starch
 -A naturally abundant nutrient carbohydrate found
chiefly in the seeds, fruits, tubers, roots, and stem
pith of plants, and commonly prepared as a white,
amorphous, tasteless powder used in powders,
ointments, and pastes. Also called ‘amylum”.

 A food having a high content of starch, such as

rice, bread, and potatoes.

 Starch is incorporated as a binder and thickener.

 Kinds of Starch:

 Corn starch - often used as a thickening

agent for gravies, syrups and custards.

-Corn starch powder is also a common

ingredient in baby powder.
Potato starch
 - extracted from potatoes creates a powder that is neutral in
taste and has high binding abilities.

 produce large oval-shaped granules that have a neutral

taste and do not alter the color of the food into which it is
incorporated.

 perfect candidate for processed foods, from pastries to

kosher hot dogs.
Cassava Starch

 also known as yucca, is a root vegetable

native to subtropical areas.

 bland in taste and are often used as a

thickener in processed foods.

 also used in glues and as a binding

ingredient in pharmaceuticals.
Uses of Starch

 Thickening of sauces

 Baking

 Laundering of clothes

 Making Glue / Pastes

Nutrition derived from starch:

 provides the body with glucose, which is used to produce

energy.

-vitamin C, B6, potassium and fiber.

 What Starches Should We Eat?

-The best starchy foods are whole beans or lentils. The

starch is mostly either slowly-digested starch or
resistant starch (though canned beans are more fully
digested than ones cooked from the dried state).
Alimentary Paste
(PASTA)

 -staple food of traditional Italian cuisine, now of

worldwide renown

 -It takes the form of unleavened dough, made in Italy,

mostly of durum wheat (more rarely buckwheat flour),
water and sometimes eggs

 -comes in a variety of different shapes that serve for

both decoration and to act as a carrier for the different
types of sauce.
2 basic styles :

 1.dried - made without eggs and can be

stored for up to two years under ideal
conditions.

 2.fresh - will keep for a few days under

refrigeration
Types of Pasta

 Long noodles
- may be made by extrusion or rolling and
cutting.
 Ribbon-cut noodles
- are often rolled flat then cut. This can be
done by hand or mechanically.
 Decorative shapes

 Short-cut extruded pasta

 Minute pasta

 Stuffed pasta

 Irregular shapes
Different shapes of pasta
:
 1.spaghetti – thin strips

 2.maccheroni – tubes or cylinders

 3.fusilli – swirls

 4.lasagne – sheets
 Alphabet Pasta
- This favorite kids’ shape is usually used in soups for a
fun meal anytime.

 Anellini
- Tiny rings of pasta. Anellini is a smaller version of
Anelli pasta. It is used in various soups and is also a
compliment to a number of salads.
 Angel Hair, Capellini (“Fine Hairs”)
– These thin, delicate pasta strands are best if
used with thinner, delicate sauces.

 Bow Ties, Farfalle (“Butterflies”)

– Bow Ties brighten any meal with their interesting
shape. Thick enough for a variety of sauces, or a
perfect addition to a number of salad or soup
recipes.
 Buctani
- Thick Spaghetti shaped pasta that is hollow in the
center, similar to a thin straw. Bucatini is the perfect
choice for nearly any sauce, or it can be used to make
casseroles or stir-fry dishes.

 Campanelle (“Bells”)
– Campanelle pasta resembles a small cone with a
ruffled edge. Pair Campanelle pasta with meat, cream,
vegetable or oil based sauces.
 Ditalini (“Little Thimbles”)
– This versatile shape can be used as the base of any
dish. Bake it, stir it into soups, or create great salads and
stir-fry dishes.

 Egg Noodles (Medium)

- (From “Nudel,” German meaning paste with egg) –
This size of Egg Noodle can be baked, tossed in soups
or salads, or topped with cream, tomato, cheese or meat
sauces.
 Elbow Macaroni
– A highly versatile shape that can be topped with any
sauce, baked, or put in soups, salads and stir-fry
dishes. Elbow Macaroni is traditionally used to make
Macaroni and Cheese.

 Fusilli (“Twisted Spaghetti”)

– This long, spiraled shape can be topped with any
sauce, broken in half and added to soups, or turned
into a beautiful salad. Fusilli also bakes well in
casseroles.
 Lasagna (From “lasanum,” Latin for pot)
– Create original Lasagna casseroles by using
chopped vegetables, cheeses and any kind of sauce.
You can also assemble your casserole and freeze it for
later meal.

 Linguine (“Little Tongues”)

- A great shape to compliment a variety of sauces.
Also a good choice for salads and stir-fry dishes.
 Ravioli
- Ravioli are square round pillows of pasta that have a
filling consisting of ingredients such as cheese, meats,
vegetables and seasonings. Ravioli can be served with
a red sauce or it can be served with butter, oil or
cream.

 Rotini (“Spirals” or “Twists”)

– Rotini’s twisted shape holds bits of meat, vegetables
and cheese, so it works well with any sauce, or you
can use it to create fun salads, baked casseroles, or
stir-fry meals.
 Spaghetti
– (“A length of Cord”) America’s favorite shape,
Spaghetti is the perfect choice for nearly any sauce, or it
can be used to make casseroles or stir-fry dishes. Go
beyond tomato sauce and see what your favorite
becomes.
 Thin Spaghetti
– Thin Spaghetti is very similar to Vermicelli. Each one
is slightly thinner than Spaghetti. Thin Spaghetti is
perfect topped with any sauce, or as a salad or stir-fry
ingredient.
Nutrition
 Pasta is enriched with iron, folate and several other B-
vitamins, including thiamine, riboflavin and niacin. It is even
nutritionally enhanced with whole wheat or whole grain or
fortified with omega-3 fatty acids and additional fiber. Very
low in sodium and cholesterol-free when no eggs are used
in some varieties, pasta is low on the Glycemic Index (GI) -
which means that they are digested more slowly. Pasta
provides a slow release of energy without spiking blood
sugar levels. According to the American Pasta Association,
enriched pastas provide an excellent source of folic acid and
a good source of other essential nutrients, including iron and
several B-vitamins. Moreover, some varieties of whole grain
pasta can provide up to 25% of daily fiber requirements in
every one cup portion.
END