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Starch, a carbohydrate, is found in cereals, meat and meat products. Especially in the food sector, starch is used excessively. Starch is a product used to improve the texture of foods, reduce the viscosity of the dough and increase gelatinization.
It is obtained from plants containing abundant starch such as rice, wheat, corn and potato by using many methods such as crushing, washing, sedimentation, centrifugation and drying. The remaining products can be used as animal feed.
Starch consists of the binding of amylose and amylopectins in the floury parts of cereal grains with glucose components. Starch is glucose stored in plants and used to generate energy. Starch obtained from grains is named as corn starch, potato starch, rice starch and wheat starch, depending on the product from which it is obtained.
In meat and meat products, on the other hand, starch is a filler used to prevent the jelly substances from spilling out and to increase the stability of the product. Starch added meat is drier. Although it is used as a filling material in meat, it helps to form a taste in meat by breaking down as a result of enzymatic and microbial activity.
Limits have been imposed on the amount of use due to the risk of excess calories and diabetes, as it turns into sugar in the food industry. While it negatively affects the quality of food, it is sometimes used to cheat on food. For this reason, it is important to determine the amount of starch in the foodstuff.
