Starch, CAS# 9005-25-8, chemical formula (C₆H₁₀O₅)_n is a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds. All plant seeds and tubers contain starch which is predominantly present as amylose and amylopectin. Depending on the plant, starch generally contains 20 to 25 percent amylose and 75 to 80 percent amylopectin. Starch is also a carbohydrate that gives us energy..

Etymology

Starch derived from Middle English sterchen, meaning to stiffen, which is appropriate since it can be used as a thickening agent when dissolved in water and heated. In several languages, starch is known as sago or sagu; consequently, in English sago now refers to several different starches (see Sago (disambiguation)). Starch is basically long chains of glucose molecules.

Sources of starch

Uses

Starch in its basic refined form is used in cooking to thicken foods such as sauces. In industry, it is used in the manufacturing of adhesives, paper, textiles and as a mold]] in the manufacture of sweets such as wine gums and jelly beans. It is also used in the form of flakes, sticks, and pearls (tapioca and sago).

Food

Starch is by far the most consumed polysaccharide in the human diet. Traditional staple foods such as cereals, roots and [[tubers are the main source of dietary starch.

The technical term for a colorless, tasteless, odorless, and edible starch is a fecula.

Starch is often found in the fruit, seeds, rhizomes or tubers of plants and is the major source of energy in these food items. The major resources for starch production and consumption worldwide are rice, wheat, corn, and potatoes. Fresh chestnut has twice as much starch as potato. As the chestnut ripens, some of its starch is gradually converted into sugars.Delmarvelous nursery (Chestnut Trees & Seed Nuts). Cooked foods containing starches include boiled rice, various forms of bread and noodles (including pasta).

As an additive for food processing, arrowroot and tapioca are commonly used as well. Commonly used starches around the world are: arracacha, buckwheat, banana, barley, cassava, kudzu, oca, sago, sorghum, regular household potatos, sweet potato, taro and yams. Edible beans, such as favas, lentils and peas, are also rich in starch.