starch

Also known as amylum, starches

thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule

OverviewAI-generated

Starch is a food category classified under starches in the Open Food Facts database. It is associated with the NIOSH Pocket Guide ID 0567 and has a density of 1450. The substance has a vapor pressure of 0 and a sublimation temperature of 410. Its minimum explosive concentration is recorded at 50, and the time-weighted average exposure limit is 15.

Nutritional data for starch indicates an energy content of 325 kcal per serving. It contains 83.8 grams of carbohydrates, with 0.1 grams each of fat, sugars, fiber, and proteins. Salt content is 0.08 grams. The product holds a Nutri-Score of c and a NOVA classification of 2. There are 79 products listed in this category.

The subject appears in 98,877 PubMed queries and is referenced by 1,538 other encyclopedia articles. It is categorized under the Commons category "Starch."

Synthesized by Vinony from 22 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 79 products

cNutri-Score

2NOVA · Processed culinary ingredient

Energy: 325 kcal
Fat: 0.1 g
— of which saturates: 0 g
Carbohydrates: 83.8 g
— of which sugars: 0.1 g
Fibre: 0.1 g
Protein: 0.1 g
Salt: 0.08 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

98,877 papers

Millet starch: A review.ReviewInternational journal of biological macromolecules · 2021Mahajan P, Bera MB, Panesar PS et al.DOI: 10.1016/j.ijbiomac.2021.03.063
Barley starch: Structure, properties and in vitro digestibility - A review.ReviewInternational journal of biological macromolecules · 2020Punia SDOI: 10.1016/j.ijbiomac.2019.11.219
Sticking to starch.The Journal of biological chemistry · 2022Brumer HDOI: 10.1016/j.jbc.2022.102049
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.ReviewComprehensive reviews in food science and food safety · 2020Reyniers S, Ooms N, Gomand SV et al.DOI: 10.1111/1541-4337.12596
Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review.ReviewInternational journal of biological macromolecules · 2020Punia S, Sandhu KS, Dhull SB et al.DOI: 10.1016/j.ijbiomac.2020.03.083
Starch digestibility of foods: a nutritional perspective.ReviewCritical reviews in food science and nutrition · 1984Dreher ML, Dreher CJ, Berry JWDOI: 10.1080/10408398409527383
Engineering starch for increased quantity and quality.ReviewTrends in plant science · 2000Slattery CJ, Kavakli IH, Okita TWDOI: 10.1016/s1360-1385(00)01657-5
Resistant starch: promise for improving human health.ReviewAdvances in nutrition (Bethesda, Md.) · 2013Birt DF, Boylston T, Hendrich S et al.DOI: 10.3945/an.113.004325

via PubMed

~27 min read

Encyclopedic overview

24 sections

Contents

Etymology
History
Energy store of plants
Structure of starch particles
Biosynthesis
Degradation
Starch industry
Industrial processing
Dextrinization
Food
Starch sugars
Modified starches
Use as food additive
Resistant starch
Synthetic starch
Non-food applications
Papermaking
Adhesives
Other
Chemical tests
Safety
See also
References
External links

thumb|Structure of the amylose molecule thumb|Structure of the amylopectin molecule

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).

Excerpted from Wikipedia’s “starch” article, available under the CC BY-SA 4.0 licence.