Starch is an important commodity for various food and non-food applications. Industrial production of starch exhibits a growth rate of ˜ 4% per annum. Potato starch and its derivatives have some ...

Sweet potatoes have a significantly lower glycemic index than most other starchy foods, typically ranging from 30-50 depending on preparation method, compared to white potatoes at 70-85, white ...

“When foods like rice, pasta, and potatoes are cooked, cooled, and then reheated, their starch structure changes, turning into something called resistant starch,” says Yaa Boayke, a registered ...

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The ...

Here’s the science: Potato starch is made up of long strands of carbohydrates, called polysaccharides. When exposed to heat and moisture, these molecules expand, soften, and begin to lose their ...

In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT–MPS composites, we studied the structural ...

In this video, we are isolating some starch from potatoes. We also talk a little bit about starch in general. Potato starch is better than corn starch because it forms a nice clear solution in water.

Cook potatoes, pasta, beans, and rice and let them cool in your refrigerator before eating. Reheating these items after they have cooled off won’t affect the levels of resistant starch.

As soon as you put starch in your mouth — whether in the form of a dumpling, a forkful of mashed potatoes or a saltine — you start breaking it down with an enzyme in your saliva. That enzyme ...