What is the importance of starch in food?

Starchy foods are our main source of carbohydrate and play an important role in a healthy diet. They are also a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins.

What is the importance of fat in food?

A small amount of fat is an essential part of a healthy, balanced diet. Fat is a source of essential fatty acids, which the body cannot make itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E. These vitamins are fat-soluble, which means they can only be absorbed with the help of fats.

Why is it important to know what nutrients are in your food?

Nutrients provide nourishment. Proteins, carbohydrates, fat, vitamins, minerals, fiber, and water are all nutrients. If people do not have the right balance of nutrients in their diet, their risk of developing certain health conditions increases.

How do we test the presence of starch and fats in food?

Iodine that was added to the food reacts with the starch present in it. This forms a Starch-Iodine complex that is blue-black. Thus, the appearance of colour change to blue-black colour confirms the presence of starch in the food item. Blue-black colour indicates the presence of starch in the tested food item.

What do you know about starch?

Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages. The simplest form of starch is the linear polymer amylose; amylopectin is the branched form.

How can we detect starch in everyday foods?

A chemical test for starch is to add iodine solution (yellow/brown) and look for a colour change. In the presence of starch, iodine turns a blue/black colour. It is possible to distinguish starch from glucose (and other carbohydrates) using this iodine solution test.

What is the purpose of fat?

The body uses fat as a fuel source, and fat is the major storage form of energy in the body. Fat also has many other important functions in the body, and a moderate amount is needed in the diet for good health. Fats in food come in several forms, including saturated, monounsaturated, and polyunsaturated.

How can we detect the presence of starch in food?

Test the food item with a few drops of iodine solution on the food sample and observe. We can see that the part of food with iodine solution turns to a blue-black color. A blue-black color indicates the presence of starch.

What is starch present?

Starch is a carbohydrate naturally found in many grains and vegetables, such as wheat, maize and potatoes, rice, peas, pulses, manioc, sweet potatoes, and bananas etc.

Is starch present in humans?

Starch is the most common carbohydrate in the human diet and is contained in many staple foods.

What is the importance of the presence or absence of starch and protein in food?

Table 1: Difference between Amylose & Amylopectin

Amylose	Amylopectin
In Amylose, glucose units are linked by α-1,4 glycosidic linkages	In Amylopectin, glucose units are connected by α-1,6 glycosidic linkages
20\% of starch is amylose	80\% of starch is amylopectin