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.
