Starch & Starch Products Testing

STARCH & STARCH PRODUCTS
A starch product is often the first choice of a food product developer needing thickening, bulk, or body. Starch products usually have the advantage of lower cost and easier handling and processing, as compared to hydrocolloids, but starch is not the ideal thickening, gelling, and/or texturizing agent for all applications.

SOME COMMON STARCH PRODUCTS
CORN FLOUR: Corn flour is the result of grinding entire corn kernels into a fine powder. Therefore, it contains protein, fiber, starch, and the vitamins and minerals found in whole corn. In addition to providing more fiber and protein, corn flour contains B vitamins, iron, potassium, magnesium, and several other nutrients. Some common parameters tested in corn flour are: moisture, total ash, acid insoluble ash, starch, protein, pH, alcoholic acidity, arsenic, lead, copper, zinc and tin.

CUSTARD POWDER: Conventional custard powder that we purchase in the supermarket is basically a combination of cornflour, riboflavin (a vitamin), conventional salt, and some amounts of flavor. It has found widespread use due to the fact that it is easy to use and gives a hundred percent and congruent effect to any dessert. Some common parameters tested in custard powder are moisture, total ash, acid insoluble ash, sulphur dioxide, gelling powder, etc.

FLOURS & BLENDS: Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for some cultures. Some common parameters tested are moisture, starch content, protein, ash, acid insoluble, sulphated ash, cold water extract, iron, lead, arsenic, etc.

• Physical & General Analysis (extraneous matter, insect or fungus infestation, mould, added colouring matter, added flavouring matter, etc.etc.)
• Chemical Analysis (crude fibre, moisture, pH of aqueous extract, starch, total ash, etc.)
• Nutritional Analysis & Labelling (energy, carbohydrates, fat, cholesterol, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Mycotoxins (aflatoxin B1, aflatoxin B2, etc.)
• Heavy metal residues (tin, lead, arsenic, etc.)
• Melamine
• Additives (ascorbyl esters, acesulfame potassium, allura red AC, ascorbic acid, etc.)
• Shelf life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for Active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Sensory Evaluation
• Dioxins, PCBs, PAHs & Furans

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