CEREALS AND

STRACH

Group 1
 CEREAL
S

• Cereals are usually starchy pods or grains. Cereal grains are the most important
group of food crops in the world named after the Roman goddess of harvest,
Ceres. Rice, wheat and corn are the three most cultivated cereals in the world.
Starch on the other hand, exists in nature as the main component of cereals and
tubers. In manufactured and processed foods, it plays an obvious role in achieving
the desired viscosity in such products as cornstarch pudding, sauces, pie fillings,
and gravies..

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 STARCH

• Starch is the second most abundant organic substance on earth. It is found in all
forms of leafy green plants, located in the roots, fruits or grains. Many of the food
staples of man throughout the world are basically starchy foods, such as rice,
corn, cassava, wheat, potato and others. Starch is the source of up to 80% of
calories worldwide. Besides this significant role, starches have been used in food
manufacture, cosmetics, pharmaceuticals, textiles, paper, construction materials,
and other industries.

PRESENTATION TITLE
 SOURCES OF STARCH

• Sources of Starch The parts of plants that store most starch are seeds, roots, and tubers.
Thus the most common 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
• Corn
• Potato
• Tapioca (cassava)

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• MIRJAM NILSSON • RAJESH SANTOSHI
FLORA BERGGREN

• President
• Chief Executive
Officer
• VP Marketing
Chief Operations
Officer

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Starches are named after its plant sources

• Corn starch from corn

• Rice starch from rice
• Tapioca from cassava

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• Classification of Starch

• Native or Natural starch refers to the starches as originally derived from its plant
source.

• Modified starches are starches that have been altered physically or chemically, to
modify one or more of its key chemicals and/or physical property.

• 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.
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