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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Starch, the principal carbohydrate in most diets, consists only of a water insoluble polymer of glucose joined by α-glucosidic bonds and is designated α-glucosan or α-glucan (7, 9). In other words, digestible starch is made up of long chains of glucose and comprises two polymers of glucose: amylose and amylopectin (7–9). Most cereal starches contain about 15 to 30% amylose and 70 to 85% amylopectin by weight (9). Some starches, from maize, rice, and sorghum to barley, contain largely amylopectin and are known as ‘waxy’ (7). Starch occurs in the form of granules deposited in plant organs. It is relatively dense, insoluble in cold water, and ranges from 1 to 100 µm in size depending on the plant species (7, 9). Starch furnishes energy to the body after digestion into glucose. In the digestive tract, insoluble starch is broken down into soluble glucose by different enzymes (amylases, dextrinase, glucoamylase, maltase, etc.) present in the mouth saliva, small intestine and pancreas secretion. To facilitate this digestion, starch must be cooked before eating. Recent studies suggest that slowly digested starch and enzyme resistant starch have significant implications for human health (7, 9). Starch plays a major part in supplying the metabolic energy that enables the body to perform different functions. It is the basic source of energy for the majority of the world’s population.
Binders in Pharmaceutical Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Starch has traditionally been one of the most widely used tablet binders, although today PGSs are often preferred. Starch is a polysaccharide carbohydrate consisting of glucose monomers linked by glycosidic bonds. The main sources for excipient-grade starch are maize and potato starch. References to wheat, rice, and tapioca starch can also be found in the literature. Starch is a GRAS-listed material with monographs in the USP/NF, Ph. Eur., and JP. Starch is not cold water or alcohol soluble; traditionally, it is used by gelatinizing in hot water to form a paste. A starch paste can be prepared by heating a starch suspension to the boiling point with constant stirring. Binder use levels for starch are usually relatively high (5−25%). The high viscosity of starch paste can make granulation, efficient binder distribution, and substrate wetting somewhat problematic; however, an advantage of starch is that it tends to enhance tablet disintegration.
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Starchy foods include flour, bread, pasta, rice, potatoes and pulses. When consumed, some starch is digested and breaks down into individual sugar molecules that are absorbed into the blood stream; resistant starch is not digested and is classified as a type of dietary fibre.
Field-testing of the revised, draft South African Paediatric Food-Based Dietary Guidelines among mothers/caregivers of children between the ages of 3 and 5 years in the Northern Metropole, City of Cape Town, Western Cape province, South Africa
Published in South African Journal of Clinical Nutrition, 2021
Mothers/caregivers understood the phrase ‘starchy foods’ and listed food items such as rice, potatoes, pasta, maize meal, spaghetti, lentils and sugar beans and indicated that they are very affordable and familiar. ‘But because it's children there must then be rice or a potato … that's the starch. So then maybe they do not get hungry right after meals. Then that’s the starch that has filled them.’ (FGD 2, participant 2, Formal, Afrikaans)‘Basically, I think at home we daily eat starch because there's rice or mealie-meal, so it's something they’re used to, also potatoes.’ (FGD 3, participant 10, Informal, IsiXhosa)
Microencapsulation: a pragmatic approach towards delivery of probiotics in gut
Published in Journal of Microencapsulation, 2021
Rabia Iqbal, Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Saira Tanweer, Saima Tehseen, Samreen Ahsan, Muhammad Nadeem, Tariq Mehmood, Syed Junaid Ur Rehman, Kanza Saeed, Nimra Sameed, Shoaib Aziz, Assam Bin Tahir, Adnan Khaliq
The starch granules consist almost entirely of two major polysaccharides, namely amylose and amylopectin. Both consist of chains of α-(1,4)-linked D-glucose residues, which are interconnected through α-(1,6)-glucosidic linkages, thus forming branches in the polymers (Figure 4) (Bertoft 2017). The use of starch has been reported in many studies. Starch is highly being used in food industries as a renewable material feedstock, corn starch, and high amylase corn starches (Ogunsona et al.2018) reported that resistant starch is not digested by amylases (pancreatic enzymes) in the small intestine of human. So, it reaches the colon in undigested form where it is fermented by probiotic bacteria being prebiotic in nature, to discharge the coated active agents (Ogunsona et al.2018, Albadran et al.2020).
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
Starch is considered as a multibillion dollar business worldwide and it can be used in several industries. Cassava starch cake with 40% moisture can be used in wafer formation with different shape and size. Wafers have good expansion quality and expand two-three times on frying (Bagalopalan 2002). In the textile industries, oxidized starch (modified starch) is used for dyeing, sizing, and impression of design on fabrics which make the finished textile products look harder, brighter, and with increased weight. Cassava starch is usually chosen over other starches for sizing coarse yarn (wool) and also used as thickening agents in printing inks (Srinivas 2007). In pharmaceutical industries, starch is used as fillers and binding agent for tablets, gelatin capsules, and powder formulations (Singh and Nath 2012). Cassava starch, being cheap, is used as filler in making soap; the particles of soap are mixed with the starch before milling for better shelf life (Tonukari 2004). In this application, the performance of cassava starch is similar to other starches but can be preferred being cheap and high availability in Africa (Tonukari et al.2015).