1. Starch
2. Confectionery
3. Groups of black long tea varieties
List of used literature
1. Starch
Starch is a free-flowing powder of white or slightly yellowish color. Energy value of 100 g of starch (in kcal/kJ): potato - 299/1251; corn - 329/1377 Starch is well absorbed by the body.
The main types of starch: potato - obtained from potato tubers, forms a viscous transparent paste; corn - a milky-white opaque paste, has a low viscosity with an odor and taste characteristic of corn grain; wheat - has low viscosity, the paste is more transparent compared to corn.
Amylopectin starch is obtained from waxy corn. The paste from such starch has good viscosity and moisture-holding ability. With iodine solution, amylopectin starch gives a characteristic red-brown color.
High amylose starch is obtained from high amylose corn varieties. This starch is used in the form of transparent films and edible food casings in the food industry.
In addition to traditional types of raw materials (potatoes, corn, wheat), for the production of starch in some regions they also use such types of starch-containing raw materials as barley, rye, rice (crushed rice), and peas.
Chemical composition and properties of starch
In plant cells, starch is found in the form of dense formations called starch grains. By the appearance of the grains under microscopy, the origin of the starch and its homogeneity are determined. Grains of potato starch from 15 to 100 microns or more are oval in shape and have grooves on the surface, concentrically located around the eye - dots or dashes. Smaller grains have a rounded shape. Starch consisting of large grains is of higher quality. Starch grains isolated from the horn-shaped part of the endosperm of corn are multifaceted, while those from the mealy part are round. Commercial corn starch consists of grains ranging in size from 5 to 25 microns, with a large round eye on the surface. Wheat starch grains have a flat elliptical or round shape with an eye located in the center. Wheat starch contains fractions of large grains (from 20 to 35 microns) and small ones (from 2 to 10 microns).
Rye and barley starches are similar in appearance to wheat grains. Rice starch consists of the smallest grains - from 3 to 8 microns.
Rice starch grains have a multifaceted shape. Density of starch grains: potato - about 1.65 kg/m3, corn - 1.61 kg/m3.
Starch in its chemical composition and structure belongs to carbohydrates. It is a natural high polymer consisting of α-D-anhydroglucose residues.
Starch grains consist of two natural fractions - amylose and amylopectin. The properties of these polymers vary. Amylose forms hydrated micelles in hot water, but over time retrogrades (precipitates) in the form of a sparingly soluble gel. Amylopectin swells in water and produces stable viscous colloidal solutions: it prevents the retrogradation of amylose in starch solutions. Thanks to the ability of atiylose to form ordered crystalline structures from the amylose fraction of starch, elastic films are obtained.
The chemical composition of corn and potato starch is presented in table. 1.
Table 1. Chemical composition of starch
Depending on the structure and degree of polymerization of macromolecules, the strength of the bonds between them, the structure and size of starch grains of different origins differ in properties: The differences between potato starch and cereal starch - wheat, corn, etc. are especially significant. The microporous structure of starch grains determines their high sorption capacity. Due to the hydrophilic properties of amylose and amylopectin, starch grains with a fine-porous structure are very hygroscopic, especially the high hygroscopicity of potato starch.
Basics of potato starch production
The production of potato starch can be divided into four stages. The first stage is the preparation of raw materials for processing: washing, separation of foreign impurities, etc. During the second stage of production, the potatoes are crushed by abrasion or fine crushing to open the tuber tissue cells and release the starch grains. Next, the crushed mass is sent to centrifuges to separate the juice, which contributes to the darkening of starch, reducing the viscosity of the paste, and the development of microbiological processes. The starch is washed from the pulp with water using sieve machines in several stages. To separate the crushed potato mass, hydrocyclone units are used, in which, under the action of centrifugal force, an aqueous starch suspension and a mixture of pulp and potato juice are separated. The last stage includes cleaning from small particles of pulp, residual potato juice and other impurities, including sand.
Basics of corn starch production. The initial stage of corn starch production involves soaking the grain, cleared of foreign impurities, in a solution of sulfurous acid (0.2-0.3%) at a temperature of 50 °C to soften and extract extractive substances from it. At the second stage, the soaked grain is crushed into large pieces. The next step in cornstarch production is to wash away the free starch with water and separate the germ. By finely grinding the remaining parts of the grain, the bound starch grains are released. The resulting porridge is washed with water, separating the pulp on sieves. The density (insoluble protein) contained in the starch suspension is separated using centrifugal separators and flotation machines. Soluble substances are removed by washing the starch using vacuum filters or screw centrifuges.
Raw starch is dried with heated air and sifted to separate grits (sticky gelled grains), large lumps, and random impurities and passed through magnetic separators.
Quality indicators. Depending on the organoleptic characteristics and its composition, starch is divided into varieties: potato - extra, highest, 1st and 2nd (for technical purposes); corn - higher, 1st, amylopectin; wheat - extra, highest, 1st.
The quality of potato starch is assessed according to GOST 7699-78, corn starch - GOST 7697-82.
Starch, regardless of type and grade, must be free of foreign tastes and odors. The type and grade of starch is determined by color. Potato starch of extra and highest varieties is white with a crystalline sheen; 1st grade has White color; 2nd grade - white with a grayish tint. Corn and wheat starches have a characteristic natural yellowish tint.
Regardless of the grade and type of starch, admixtures of other types of starch and the presence of metallomagnetic impurities are not allowed. When sifting 100 g of starch through a silk sieve No. 55, no sand should remain. In terms of physical and chemical indicators, starch must meet the requirements and standards.
Starch defects occur mainly when production technology or storage conditions are violated. These include the presence of mechanical and foreign impurities, the smell and taste of a spoiled product (fermentation), a crunch when chewing from mineral impurities (sand), grey colour starch and its high humidity. Starch with such defects is not allowed to be sold in the retail chain, but can be used for technical purposes.
Packaging and labeling. Starch is packaged in linen, kenaf, jute bags, new or used, clean, dry, category I or II, with a net weight of 15 to 60 kg. Starch, packed in double calico or multi-layer paper bags, is placed in outer fabric bags. For retail trade, starch can be packaged with a net weight of 250 to 1000 g in containers made of paper, polyethylene and other polymer materials. Packs and bags of starch are placed in clean boxes of 30 kg each.
Each bag of starch must have a label, and boxes must have a label with markings characterizing the product; name of the organization in whose system the manufacturer is included; name of the manufacturer, its location and trademark; name of the product indicating the type and grade; batch number; Net weight; production date; number of units of consumer packaging (for starch in packs or bags); designation of the standard. A label is affixed to each pack or bag, which indicates the above characteristics of the product, but instead of the number of units of consumer packaging and the batch number, the shelf life is indicated.
Store starch at a relative humidity of no more than 75%. The guaranteed shelf life of corn and potato starch is 2 years, wheat starch is a year. Starch is stored packaged in well-ventilated warehouses that are free of foreign odors and not infested with flour pests.
The starch industry produces more than a hundred types of starch products. Starch products used for food purposes include: artificial sago, modified starches, sugary starch hydrolysates - starch syrup, glucose, etc.
Sago is produced in three types: natural - obtained from the core of sago palms; artificial - from potato and corn starch of the highest and 1st grades; Sago-tapioca - from the starch of cassava roots.
table 2
Sago has delicate taste and is well absorbed. Porridges, fillings, etc. are made from it.
They produce artificial sago with grain diameters (in mm): small - from 1.5 to 2.1 and large - from 2.1 to 3.1. Large sago in small and small in large is allowed no more than 10%.
Based on quality, sago is divided into premium and 1st grade. The highest grade sago made from potato starch is matte white, the 1st grade may have a grayish tint. Corn starch sago has a yellowish tint. Foreign tastes, odors, and crunching during culinary testing are not allowed in sago. Humidity (potato sago - no more than 16%, corn - no more than 13%), ash content, acidity, swelling of sago, fines content (particles less than 1.4 mm) are standardized.
Sago is packed in bags weighing 50 kg or packaged in small containers.
Modified starch - with directionally changed properties, comes in the following varieties.
Swelling starch is obtained by drying the paste on special dryers and grinding the film into powder, the particles of which swell when wetted with water and increase in volume.
Oxidized starch is produced by oxidation with various oxidizing agents; Depending on the degree of oxidation, starch with different viscosity and gelling ability can be obtained.
Gelling starch is a type of oxidized starch; obtained by treating (KMnO4) starch suspension in an acidic environment. Used as a gelling agent instead of agar and agaroid; potato gelling starch grades A and B - in the confectionery industry, potato and corn gelling starch - in the refrigeration industry.
Starch syrup is produced from cereal and potato starch. It is a sweet, very thick and viscous liquid, colorless with a yellowish tint. They produce acid hydrolysis molasses (hydrolysis of starch under the influence of hydrochloric acid at excess pressure and a temperature of about 140 ° C) and enzymatic hydrolysis molasses (hydrolysis under the action of enzymes of sprouted grains cereal crops, molds and bacteria at a temperature of about 60 ° C). Molasses is used mainly in confectionery production.
Maltodextrins are products of enzymatic hydrolysis of starch. They are polymers whose molecules are made up of five to ten glucose units. Maltodextrins are tasteless and odorless; at concentrations above 30% they form viscous solutions that can slow down crystallization. They are used in the production of food products as fillers, as an additive in the production of ice cream and creams.
Glucose is a product of complete hydrolysis of starch. They produce crystalline, medical, food and technical glucose. Used in the production of children's confectionery, drinks, and ice cream.
2. Confectionery
Confectionery products are products made from fats, proteins, flavorings and other substances with the addition of large amounts of sugar.
All confectionery products are easily digestible by the human body, high in calories, have a pleasant taste and aroma, beautiful appearance, and some of them have medicinal and dietary value. According to the types of raw materials and production features, confectionery products are divided into groups: fruit and berry products, chocolate and cocoa powder, caramel products, candy, flour products, halva, and oriental sweets.
These include marmalade, marshmallows, jam, marmalade, confiture, jelly, and candied fruits.
Marmalade. This is a product with a gelatinous structure, made from fruit and berry puree or an aqueous solution of gelling substances, sugar and other components. Depending on the raw materials used, marmalade is divided into fruit and berry and jelly, and according to the molding method - into molded, carved, and sheet.
Fruit and berry marmalade is prepared from fruit and berry puree, sugar, and molasses. Its gelling basis is pectin, found in fruits and berries. At the break it is cloudy, translucent. Fruit and berry marmalade can be:
molded - products of various shapes with a base of apple or plum puree;
carved - in the form of rectangular bars with a base of apple or other types of fruit and berry puree, single or multi-layered;
pat - in the form of flat cakes or hemispheres with a base of apricot puree, sprinkled with granulated sugar;
dietary - with the addition of seaweed powder.
Jelly marmalade is prepared from sugar, molasses, food acids, and aromatic essences. The gelling base is agar, agaroid or pectin. In terms of taste, this marmalade is inferior to fruit and berry marmalade, but is distinguished by a more beautiful appearance, transparency, and glassy fracture. Jelly marmalade is produced in the following types:
molded - products of various shapes, sprinkled with granulated sugar;
carved - in the form of orange and lemon slices, blocks and other figures;
figured - in the form of berries, fruits, animal figures.
Marmalade of any kind can be covered with chocolate glaze.
Paste. It has a foamy structure and is made from fruit and berry puree with sugar, a foaming agent and other additives. Depending on the type of gelatinous base, marshmallows can be glued or custard.
Glue pastille is prepared using agar-sugar-molasses or pectin-sugar-molasses syrup (glue) as a gelatinous base. It is less durable and shelf-stable compared to custard.
Custard pastille is prepared using tea leaves from hot apple-sugar-marmalade mass.
Depending on the molding method, marshmallows are distinguished:
glue and custard carved - in the form of rectangular products;
adhesive molding (marshmallow) - products of spherical, oval or other shape, from one or two halves;
glue molded figured - in the form of figures of animals, fruits, cones, etc.;
custard layer - in the form of rectangular fins of the same composition or from alternating layers of pastille and marmalade masses, as well as in the form of rolls.
Depending on the added flavors and the type of fruit and berry puree, the marshmallow is produced under the names Cranberry, Lemon, Honey, Rowan, etc. Sea kale powder, sorbitol, iodine starch, etc. are added to the dietary marshmallow.
When assessing the quality of marmalade and marshmallows, taste, smell, color, appearance, surface condition, and fracture appearance are taken into account. The standard sets limits for humidity, content of reducing substances, sol, etc. In addition, the density of marshmallow is determined, which characterizes the splendor of the product and should be no more than 0.6 (marshmallow) - 0.9 g/cm3 (custard).
Unacceptable defects of marshmallows and marmalade are deformation, distortion of the shape, sagging, rough candied crust, wet, sticky surface, the presence of foreign and unpleasant tastes and odors.
Jam. Jam is prepared from fruits and berries, rose petals, walnuts, melons, which are boiled with sugar or sugar syrup. Uncooked fruits should be evenly distributed in the syrup. The content of fruits or berries in the jam is 45-55%. The name of the jam depends on the type of raw material from which it is made. The nutritional and taste value of jam made from different fruits varies. Equivalent types of jam are combined into groups in the price list: jam from oranges, lemons; nut jam; jam from quince, apricots, cherries, etc.
Jam can be sterilized with a total sugar content of 62% and unsterilized - 65%. Based on quality, it is divided into Extra, Highest, and 1st grades. Jam made from cherries, cherries with pits, from sulfated fruits and berries, as well as packaged in barrel containers, is classified only as 1st grade.
It is not allowed to sell jam that has been candied, fermented, moldy, has foreign flavors, has a gritty feeling on the teeth, and does not meet the standard requirements for the content of dry substances, sugar and fruits.
The jam is packaged in glass or metal varnished jars with a capacity of no more than 1 liter and in wooden barrels - no more than 25 liters, as well as in containers made of thermoplastic materials holding from 30 to 250 ml.
Jam. It is prepared from ungrated fruits, berries or melons, which are boiled with sugar to a jelly-like state, with or without the addition of gelling juices or pectin. Unlike jam, the fruits and berries in jam are boiled, its consistency is thick and homogeneous. Depending on the method of preparation, jam can be sterilized or unsterilized. Depending on the quality indicators, it is produced in the highest and 1st grades. Jam made from sulfated fruits and berries, and also packaged in barrels, belongs to the 1st grade.
Confiture. Like jam, it has a jelly-like consistency, but the berries and fruit segments should not be boiled and evenly distributed in the syrup. The jam is cooked under vacuum, so the color, taste, aroma, and vitamins of natural fruits are preserved better than in jam. Based on quality, it is divided into Extra and Superior grades.
Jam. It is prepared by boiling the pureed mass of fruits or berries with sugar, with or without the addition of pectin and food acids. In appearance, it is a homogeneous, well-mashed mass without seeds, seed nests, seeds and pieces of skin. The consistency of jam from pome fruits is thick and spreadable, while from stone fruits it is less thick.
According to the packaging method, jam is distinguished between barrel, jar, and box. They produce it without subdividing it into commercial grades.
Guaranteed shelf life at temperatures from 0 to 20°C and a relative humidity of 57-80% for jam in barrels is 9 months, in boxes and containers made of thermoplastic materials - 6 months.
The main raw materials for the production of chocolate and cocoa powder are cocoa beans, supplied by countries in Africa, South America, Sri Lanka, etc. Cocoa beans are valued due to their high content of nutrients and flavoring substances - fat, proteins, carbohydrates, theobromine alkaloid etc. The fat of cocoa beans (cocoa butter) solidifies at 21-27°C, so at room temperature it is solid, melts at 32-34°C, is well absorbed by the human body, and is resistant to rancidity. Theobromine has a stimulating effect on the central nervous system and stimulates cardiovascular activity. Essential oil gives cocoa beans and products made from them a characteristic “chocolate” aroma.
Chocolate. It is made from chocolate mass with or without filling. N is a nutritionally valuable product, contains up to 37% fat, up to 63% sugar, up to 8% proteins, is characterized by a pleasant taste and aroma, delicate texture, and good digestibility.
Depending on the recipe and processing method, chocolate is divided into dessert and ordinary, each of which can be with or without additions. They also produce chocolate with filling.
Dessert chocolate differs from ordinary chocolate by finer grinding of particles and a higher content of cocoa products, as a result of which it has a bitter taste and a darker color.
Dessert chocolate with additives contains, in addition to cocoa mass and sugar, various additives - dairy products, nuts, vitamins, etc.
Dessert chocolate in the form of bars with voids (cells) is called porous.
Ordinary chocolate is sweeter than dessert chocolate, as it contains more sugar (up to 63%) and less cocoa mass (35%).
Chocolate with filling is molded into loaves and shapes weighing from 10 to 100 g. The filling can be fondant, nut, etc.
The industry also produces white chocolate (without tonics), powdered chocolate, and sweet bars.
The quality of chocolate is assessed by shape, color, appearance, taste, aroma, consistency, structure. From chemical indicators, humidity (1.2-3%), ash content, and degree of grinding are determined.
The main defect of chocolate is bloom, which can be sugar and fat. Defects also include unpleasant taste and smell (rancid, musty, moldy). Products may be damaged by chocolate moths.
Cocoa powder. This is a finely ground product obtained from cocoa cake. Cocoa powder and the drink made from it have taste and nutritional value. Cocoa powder contains fat (up to 20%), carbohydrates (18%), proteins (24%), as well as theobromine and aromatic substances.
According to the processing method, cocoa powder can be unprepared or prepared, i.e. additionally processed with alkalis to improve taste and obtain a stable suspension.
Depending on the fat content, cocoa powder is divided into fat (at least 20% fat), semi-fat (at least 17%) and low-fat (at least 14%).
Cocoa powder should be finely ground: when rubbed, no grains should be felt on your fingers. When brewing with boiling water, no sediment should form within 2 minutes. The color of unprepared cocoa powder is from light to dark brown, while prepared cocoa powder has a red tint.
Moldy cocoa powder, with a taste of spoiled fat (rancid, greasy), dull gray color, damaged by chocolate moth larvae, is not allowed for sale.
Caramel is a confectionery product with a fragile consistency, made from caramel mass with or without filling. It contains a lot of sugar (from 70 to 95%), and some types of caramel are filled with fat and proteins.
Caramel is classified according to various criteria. According to the recipe and method of preparation, it is divided into candy, filled, soft, fortified, medicinal; according to the method of protecting the surface - wrapped and open. Open caramel, depending on the method of protective treatment, can be glossy, pancaked, condied, sprinkled, or glazed.
Candy caramel is produced only from caramel mass (boiled sugar syrup).
Filled caramel consists of a shell and a filling; it can be wrapped or without it. The filling content is regulated by the standard depending on the presence of the wrapper and the size of the caramel; Wrapped and large caramel has more filling than unwrapped and small caramel.
Fillings are obtained in various ways: by boiling sugar syrup with various additions - fruit, honey, milk, etc.; grinding raw materials without boiling - nut, marzipan, cooling; by beating the mass with egg white or other foaming substances - whipped, cream-whipped or whipping boiled sugar syrup - fondant.
Soft caramel has a shell with a fondant-like consistency, sometimes covered with chocolate glaze.
Vitaminized caramel is produced as candy and with fillings containing added vitamins.
Medicinal caramel - candy and with fillings with the addition of sorbitol, seaweed powder, dekamin, anise oil, etc.
The quality of caramel is determined by organoleptic and physicochemical indicators.
Unacceptable defects of caramel - damp, sticky surface, leakage of filling, sugariness, unpleasant taste.
Candies are confectionery products made from one or more candy masses. In terms of composition and method of preparation, candy masses, except for cream and grilled ones, differ little from caramel fillings.
by type of candy masses - fondant, fruit, jelly, etc.;
a combination of candy masses - single-layer, multi-layer, interlayered or covered with wafers;
finishing method - unglazed, glazed;
external design - unwrapped, wrapped, in capsules, correxes, etc.
Glazed sweets consist of a body (according to the price list - filling), covered with a layer of chocolate, fondant, sugar, fat and other types of glaze. The most diverse range of candies with chocolate glaze.
Candies with fat glaze are inferior in taste and nutritional value to candies coated with chocolate.
Unglazed candies consist of one (single-layer) or several (multi-layer) candy masses, different in color and composition. In terms of nutritional value and shelf life, they are inferior to glazed ones; they are produced with fondant, marzipan, nut and milk casings.
Toffee is a confectionery product made from toffee mass. According to the recipe, there are milk toffees based on soy, based on nuts and oil seeds, and with gelatin mass. Depending on the structure and consistency it is divided into:
caramel-like - hard, strongly boiled, amorphous structure;
replicated semi-solid - strongly boiled, with small sugar crystals evenly distributed throughout the mass;
replicated soft - soft consistency, with small sugar crystals evenly distributed throughout the mass;
replicated viscous (with gelatin mass) - viscous consistency, with sugar crystals evenly distributed throughout the mass;
semi-solid - weakly boiled, viscous, amorphous structure.
The dragee has a round shape, small size, and a knurled shell. It consists of a body, knurling and a thin layer of gloss on the surface (a mixture of wax, paraffin and fat). According to the type of body, dragees are divided into jelly, fondant, sugar, caramel, nut, etc. According to the finish, dragees are glossed, coated with powdered sugar, chocolate glaze, fine granulated sugar (nonpareil), and crispy.
Candies of all types must have the correct shape, a dry, non-sticky surface without stains. Taste and smell are characteristic of this name of candy, clearly expressed, without any foreign aftertaste; The taste of milk candies is sweet, with the taste and aroma of baked milk. It is not allowed to sell sweets of irregular shape, with an uneven layer of glaze, places not covered with glaze, candied, with a rough consistency, foreign taste and smell.
3. Groups of black long tea varieties
Within each group of varieties, black long teas differ both in quality indicators and in some external characteristics accompanying quality. Such signs are the color, shade of the tea leaves and then the degree or quality of the curling of the tea leaves, i.e., as tea growers say, the “harvesting” of the leaf. In color, the finished black long tea should be black with one or another tint (reddish, bluish, shiny, orangish) depending on the national characteristics of growth and processing. If the tea leaves have, say, a gray, dull color, then this means that the tea is of poor quality, because the graying occurred as a result of the fact that the juice was somehow removed from the surface of the tea leaves during production and the tea lost some of its soluble substances, and Consequently, not only its appearance has faded, but also its taste and aroma have partially lost.
If the tea turns light brown instead of black, it means that the technological process was also disrupted or coarsened leaves were used as raw material. Thus, a change in the color of dry tea leaves compared to the standard indicates a decrease in the quality of tea.
An even closer connection exists between the degree of leaf curl and the quality of the tea. The tighter the leaf is rolled into a tube, the more elastic it is when pressed and lightly squeezed with your fingers, the stronger it is, the better and higher the grade of tea. If the leaf is rotten, poorly twisted or easily crumbles, it means the tea is of low quality.
Some varieties of black long tea have such a beautiful “cleaning” that it often serves as a decisive feature when naming the variety (for example, “royal eyebrows”, “beauty’s eyelashes”, “claws”).
As for the size of the tea leaves, in the vast majority of cases, it plays a prominent role in assessing the quality (grade) of black long teas.
According to tradition, the best tea is considered to be leaf tea, whole, undamaged, uncrumbled. And this is quite understandable. A whole leaf retains the aroma of tea better, exhales less, and absorbs less moisture. That is why loose leaf teas are recognized as better than small teas of the same variety, other factors being equal. However, in India and Sri Lanka, where in recent decades it has become customary to artificially cut high-grade teas in a special machine, medium and small teas are also of high quality. Moreover, among some tea growers and especially among consumers, the opinion has become stronger that small teas are even better than loose leaf teas, since they give an intense infusion faster and easier. True, fine and medium cut tea should be distinguished from small and medium crumbled tea, which is always incomparably lower in quality. At the same time, fine tea, formed from the fragments of tea of very high grades, has, of course, all the properties of these varieties and is better in quality than leaf tea of lower grades. Therefore, the difference between large and small tea in modern trade is to a certain extent relative and conditional. For example, we have high-grade Ceylon tea on sale, both medium and small, and the price of both is the same. The difference is that fine tea of the same highest grade, firstly, is less stable during long-term storage (which for a consumer buying one pack of tea is practically irrelevant), and secondly, it infuses faster and goes into solution most of the substances contained in it (the consumer must take this into account in order to use tea correctly, i.e. take a slightly smaller dose for brewing fine tea compared to the usual one, and also avoid brewing such tea with hard water, since this will result in an infusion, although and retains the intensity of the color, becomes bitter, with a metallic aftertaste). One of the best varieties of tea of past years is also small - "Azerbaijan Bouquet" and in recent years - Georgian "Extra", while "Georgia Bouquet" is produced only in loose leaves.
Another outwardly noticeable and, moreover, important indicator of the quality of black teas is the presence in the dry finished tea of the so-called tips, which in a freshly picked state are sticky twisted sharp golden and silver tips, crowned with flushes and covered with a slightly noticeable fluff. This delicate fluff is retained in tips even after all stages of industrial tea processing, showing amazing resistance despite twisting, heat treatment and other operations. It is by the white fluff that you can easily notice the tips in the dark mass of the finished tea. Tips are the main source of aroma, and their presence is typical for high-grade tea. Moreover, the more tips, the better the tea, the higher its grade, and the more refined its taste.
It should not be forgotten that small teas lose their quality faster if improperly stored. These are some common features characteristic of black long teas in general. At the same time, black teas produced in different countries have their own characteristics that distinguish one national group
Classification of factors influencing the formation of quality and competitiveness of food products. Standardization and certification of goods. Sugary confectionery products: classification, assortment, nutritional value, proper storage, defects.
Classification, assortment and distinctive features cereals and grains. Quality indicators, storage conditions and periods. Edible fat market: state and development prospects. Group characteristics of the available assortment of lactic acid products in the store.
Assortment, features of the chemical composition, factors shaping the quality of coffee. Defects and quality requirements for pastille products. Carrying out an examination confectionery from the group of flour confectionery products upon acceptance for sale and during storage.
Analysis of the confectionery market. Classification and consumer properties of caramel, requirements for its quality and safety. Commodity analysis of the assortment of caramels sold on the Russian market, using the example of the Magnit store.
Characteristics of the chemical composition and nutritional value of cereals, their biological properties. Cereals are the whole, crushed or flattened kernel of cereal grains, buckwheat or legumes. Cereals as a source of vitamins. Cereal quality standards, their falsification.
Review of raw materials, production methods, classification, assortment, quality requirements, packaging, labeling. Main defects and methods of storing chocolate. Nutritional value of beets, carrots, their diseases and damage. Requirements for the quality of cigarettes and cigarettes.
Classification and assortment of sausages: baked, semi-smoked and smoked sausages; sausages, sausages, stuffed meat loaves, liver and blood sausages, brawn. Nutritional value of sausages. Methods for examining sausages and their storage conditions.
The assortment is natural and commercial. Principles of dividing goods into grades. Misgrading: causes, methods of detection, prevention and elimination. Classification of meat from slaughtered animals by type, sex, age, fatness categories, signs of good quality.
The nutritional value bakery products, ways to improve it. Classification and characteristics of the range of bakery products. Factors influencing product quality. a brief description of trade and economic activity bakeries of the Rossiya collective farm.
State of the chocolate production and consumption market. Assortment of chocolate and its ingredients. Examination of the quality of food products (organoleptic and laboratory methods). Formation of the trade range of enterprises retail.
Comparative characteristics types of bread made from wheat flour according to consumer benefits. Organizing storage and placement of onions. Similarities and differences between cakes and pastries in terms of recipes, finishing, quality assessment. Formation of quality and assortment of coffee.
The history of the origin of chocolate. Cooking process, classification, assortment and beneficial features. The main defects and diseases of chocolate. Expertise and quality of the finished product. The procedure and methods of conducting the examination. Identification and falsification.
Starch. He is a free-flowing powder of white or slightly yellowish color. Energy value of 100 g of starch (in kcal/kJ): potato - 299/1251; corn - 329/1377. Starch is well absorbed by the body.
The main types of starch: potato - obtained from potato tubers, forms a viscous transparent paste; corn - a milky-white opaque paste, has low viscosity, with a smell and taste characteristic of corn grain; wheat - has low viscosity, the paste is more transparent compared to corn.
Amylopectin starch is obtained from waxy corn. A paste made from such starch has good viscosity and moisture-retaining ability. With iodine solution, amylopectin starch gives a characteristic red-brown color.
High amylose starch is obtained from high amylose corn varieties. This starch is used in the form of transparent films and edible food casings in Food Industry.
Except traditional types raw materials (potatoes, corn, wheat) for the production of starch in some regions they also use such types of starch-containing raw materials as barley, rye, rice (crushed rice), and peas. i
Chemical composition and properties of starch. IN In plant cells, starch is found in the form of dense formations called starch grains. By the appearance of the grains under microscopy, the origin of the starch and its homogeneity are determined. Potato starch grains from 15 to 100 microns or more are oval in shape and have grooves on the surface, concentrically located around the eye - dots or dashes. Smaller grains have a rounded shape. Starch, consisting of large grains, differs
higher quality. Starch grains isolated from the horn-shaped part of the endosperm of corn are multifaceted, while those from the mealy part are round. Commercial corn starch consists of grains ranging in size from 5 to 25 microns, with a large round eye on the surface. Wheat starch grains have a flat elliptical or round shape with an eye located in the center. Wheat starch contains fractions of large grains (from 20 to 35 microns) and small ones (from 2 to 10 microns).
Rye and barley starches are similar in appearance to wheat grains. Rice starch consists of the smallest grains - from 3 to 8 microns.
Rice starch grains have a multifaceted shape. Density of starch grains: potato - about 1.65 kg/m 3, corn - 1.61 kg/m 3.
Starch by chemical composition and structure relates to carbohydrates. It is a natural high polymer consisting of CC-D-anhydroglucose residues.
Starch grains consist of two natural fractions - amylose and amylopectin. The properties of these polymers vary. Amylose forms hydrated micelles in hot water, but over time retrogrades (precipitates) in the form of a sparingly soluble gel. Amylopectin swells in water and produces stable viscous colloidal solutions: it prevents the retrogradation of amylose in starch solutions. Due to the ability of amylose to form ordered crystalline structures, elastic films are obtained from the amylose fraction of starch.
Depending on the structure and degree of polymerization of macromolecules, the strength of the bonds between them, the structure and size of grains, starches of different origins differ in properties. The differences between potato starch and cereal starch - wheat, corn, etc. are especially significant. The microporous structure of starch grains determines their high sorption capacity.
Due to the hydrophilic properties of amylose and amylopectin, starch grains with a fine-porous structure are very hygroscopic, especially the high hygroscopicity of potato starch.
Basics of potato starch production. The production of potato starch can be divided into four stages. The first stage is the preparation of raw materials for processing: washing, separation of foreign impurities, etc. During the second stage of production, potatoes are crushed by abrasion or fine crushing to open the tuber tissue cells and release starch grains. Next, the crushed mass is sent to centrifuges to separate the juice, which contributes to the darkening of starch, reducing the viscosity of the paste, and the development of microbiological processes. The starch is washed from the pulp with water using sieve machines in several stages. To separate the crushed potato mass, hydrocyclone units are used, in which, under the action of centrifugal force, an aqueous starch suspension and a mixture of pulp and potato juice are separated. The last stage includes cleaning from small particles of pulp, residual potato juice and other impurities, including sand.
Basics of corn starch production. The initial stage of corn starch production consists of soaking the grain, cleared of foreign impurities, in a solution sulfurous acid(0.2-0.3%) at a temperature of 50 ° C to soften and extract extractive substances from it. At the second stage, the soaked grain is crushed into large pieces. The next step in cornstarch production is to wash away the free starch with water and separate the germ. By finely grinding the remaining parts of the grain, the bound starch grains are released. The resulting porridge is washed with water, separating the pulp on sieves. The gluten (insoluble protein) contained in the starch suspension is separated using centrifugal separators and flotation machines. Soluble substances are removed by washing the starch using vacuum filters or screw centrifuges.
Raw starch is dried with heated air and sifted to separate grits (sticky gelled grains), large lumps, and random impurities and passed through magnetic separators.
Quality indicators. Depending on the organoleptic characteristics and its composition, starch is divided into varieties: potato - extra, highest, 1st and 2nd (for technical purposes); corn - higher, 1st, amylopectin; wheat - extra, highest, 1st.
The quality of potato starch is assessed according to GOST 7699-78, corn starch - GOST 7697-82.
Starch, regardless of type and grade, must be free of foreign tastes and odors. The type and grade of starch is determined by color. Potato starch of extra and highest varieties is white with a crystalline sheen; 1st grade is white; 2nd grade - white with a grayish tint. Corn and wheat starch They have a characteristic natural yellowish tint. .
Regardless of the grade and type of starch, admixtures of other types of starch and the presence of metallomagnetic impurities are not allowed. When sifting 100 g of starch through a silk sieve No. 55, no sand should remain. In terms of physical and chemical indicators, starch must meet the requirements and standards specified in table. 5.1.
Starch defects occur mainly when production technology or storage conditions are violated. These include the presence of mechanical and foreign impurities, the smell and taste of a spoiled product (fermentation), a crunch when chewing from mineral impurities (sand), the gray color of starch and its high humidity. Starch containing such defects is not allowed to be sold in trading network, but can be used for technical purposes.
Packaging and labeling. Starch is packaged in linen, kenaf, jute bags, new or used, clean, dry, category I or II, with a net weight of 15 to 60 kg. Starch, packed in double calico or multi-layer paper bags, is placed in outer fabric bags. For retail trade, starch can be packaged with a net weight of 250 to 1000 g in containers made of paper, polyethylene and other polymer materials. Packs and bags of starch are placed in clean boxes of 30 kg each.
Each bag of starch must have a label, and boxes must have a label with markings characterizing the product; name of the organization in whose system the manufacturer is included; name of the manufacturer, its location and trademark; name of the product indicating the type and grade; batch number; Net weight; production date; number of units of consumer packaging (for starch in packs or bags); designation of the standard. A label is affixed to each pack or bag, which indicates the above characteristics of the product, but instead of the number of units of consumer packaging and the batch number, the shelf life is indicated.
Store starch at a relative humidity of no more than 75%. The guaranteed shelf life of corn and potato starch is 2 years, wheat starch is a year. Starch is stored packaged in well-ventilated warehouses that are free of foreign odors and not infested with flour pests.
Starch products. The starch industry produces more than a hundred types of starch products. Starch products used for food purposes include: artificial sago, modified starches, sugary starch hydrolysates - starch syrup, glucose, etc.
Sago They are produced in three types: natural - obtained from the core of sago palms; artificial - from potato and corn starch of the highest and 1st grades; Sago-tapioca - from the starch of cassava roots.
Sago has a delicate taste and is easily digestible. Porridges, fillings, etc. are made from it.
They produce artificial sago with grain diameters (in mm): small - from 1.5 to 2.1 and large - from 2.1 to 3.1. Large sago in small and small in large is allowed no more than 10%.
Based on quality, sago is divided into premium and 1st grade. The highest grade sago made from potato starch is matte white, the 1st grade may have a grayish tint. Corn starch sago has a yellowish tint. Foreign tastes, odors, and crunching during culinary testing are not allowed in sago. Humidity is standardized (potato sago - no more than 16%, corn - no more than 13%), ash content, acidity, swelling of sago, fines content (particles less than 1.4 mm).
Sago is packed in bags weighing 50 kg or packaged in small containers.
Modified starch- with directionally changed properties, there are the following varieties.
Swelling starch is obtained by drying the paste in special dryers and grinding the film into powder, the particles of which swell when wetted with water and increase in volume.
Oxidized starch obtained by oxidation with various oxidizing agents; Depending on the degree of oxidation, starch with different viscosity and gelling ability can be obtained.
Gelling starch- one of the types of oxidized starch; obtained by treating (KMp0 4) a starch suspension in an acidic environment. Used as a gelling agent instead of agar and agaroid; potato gelling starch grades A and B - in the confectionery industry, potato and corn gelling starch - in the refrigeration industry.
Starch syrup produced from cereal and potato starch. It is a sweet, very thick and viscous liquid, colorless with a yellowish tint. They produce acid hydrolysis molasses (hydrolysis of starch under the influence of hydrochloric acid at excess pressure and a temperature of about 140 ° C) and enzymatic hydrolysis molasses (hydrolysis under the action of enzymes of sprouted cereal grains, molds and bacteria at a temperature of about 60 ° C). Molasses is used mainly in confectionery production.
Maltodextrins belong to the products of enzymatic hydrolysis of starch. They are polymers whose molecules are made up of five to ten glucose units. Maltodextrins are tasteless and odorless; at concentrations above 30% they form viscous solutions that can slow down crystallization. They are used in the production of food products as fillers, as an additive in the production of ice cream and creams.
Glucose - product of complete hydrolysis of starch. They produce crystalline, medical, food, and technical glucose. Used in the production of children's confectionery, drinks, and ice cream.
IN modern times most people who adhere to proper nutrition, are not adherents of starch, since they consider it to be the cause of obesity. However, it is an integral part of various vegetables and fruits, as well as cereals and legumes, so the use of starch can be observed in different areas of the national economy.
Starch is quite easily digested and also absorbed, therefore it is widely used in the food industry, for example, in the production of sausages, baking dough, and also as a thickener for marmalades, ice cream, various canned food and for production. As you can see, the use of starch is quite diverse.
It should be noted that this product is contained in plant cells in the form of starch grains, which consist of amylopectin and amylose. In this case, only amylopectin is capable of producing viscous, stable solutions and preventing the precipitation of amylose. Interestingly, starch is obtained from potatoes, corn, wheat, cassava, rice and sorghum.
Amylopectin starch is widely used in the preparation of sauces, seasonings and creams. And from amylose - for creating edible food films and preparing various confectionery products.
So, corn starch found its use in production various sauces and desserts, confectionery and bakery products, canned food, as well as paper, textiles and medical supplies. Sorghum starch is also used for the same purposes. Wheat starch is used in manufacturing, for example, in the creation of jelly or marmalade, as well as in technical production. Starch from potatoes, as well as from cassava, is used to create various jelly, sauces, sausages, creams, various adhesives, textiles, and paper. Typically this product is used in everyday life. Rice starch has found its use in the perfume, paper and textile industries.
Let's take a closer look at the question of what starch is needed for and how it is used. This product is used to create powders, ointments, various products for treating skin diseases, potions and powders. It can also be prescribed for diseases to reduce the side effects of certain medicines. In the food industry, starch is used to produce various sauces, mayonnaise and ketchup, dairy drinks and yoghurt, confectionery, bakery and meat products.
It should be noted that the use of starch benefits those people who have diseases of the skin, gastrointestinal tract and liver. In addition, it normalizes metabolism and helps reduce cholesterol levels in the blood. But you should use so-called refined starch with caution, since it can increase insulin levels during the digestion process, which can lead to the formation of other pathological processes in the human body.
In this regard, a natural question arises about what can replace such a product. You can replace it with buckwheat, pumpkin or rye flour, flax, depending on what dish will be prepared.
Thus, the use of starch in everyday life contributes to the creation of irreplaceable things that surround us. In addition, this product is widely used in cooking, as it is quickly absorbed and has a positive effect on the human body. Thanks to this product, paper has such properties as strength, dimensional stability, snow-white or opaqueness, and softness. As you can see, starch is present in almost all spheres of human life.
Starch- a polysaccharide of plant origin, one of the most important reserve plant carbohydrates included in human and animal food.
Starch is found in almost all plants, mainly in tubers, rhizomes, bulbs and seeds.
Application of starch
Externally starch is used to make powders (often mixed with talc or zinc oxide), shaken mixtures, ointments, pastes, cosmetic powders, and indifferent products used to treat skin diseases. Rice starch absorbs secretions from sweat and sebaceous glands well and protects the skin from external influences.
For dermatitis and chronic dermatoses, in order to relieve unpleasant subjective sensations (skin itching, etc.), starch baths are prescribed: dissolve 100–300 g of starch in water at room temperature and add to the bath water. Starch baths are good for itching dermatoses in children - they are prepared at the rate of 100 g of starch per baby bath.
Starch is used to prepare jelly (fat-free ointments) used for oily skin or skin intolerance to fats.
A colloidal solution of starch (paste) with the addition of alcoholic tinctures of medicinal plants is used to treat eczema, old wounds, trophic ulcers, etc.
Inside starch is prescribed in the form of mucus (paste) for diseases of the digestive tract as an enveloping agent (orally and rectally in the form of enemas), as well as to soften the taste and reduce the local irritant effect of certain medications. Starch paste is prescribed orally for poisoning with halogens (and which it adsorbs), acids and other caustic and irritating substances.
Starch is included in the tablets as a binder, at the same time mechanically promoting the rapid disintegration of the tablets in the stomach.
In industry starch is used for starching linen (gloss starch is wheat starch with the addition of 5% stearic acid or), sizing paper, in the textile industry for the preparation of dressings, for the manufacture of explosives, fuming, and brightening solutions. In iodometry, starch paste is used as an indicator.
Obtaining starch
For medical and technical use, starch is obtained from wheat grains (wheat starch - Amylum Tritici), corn grains (corn starch - Amylum Maydis), from potato tubers (potato starch - Amylum Solani), rice grains (rice starch - Amylum Oryzae), grains barley (barley starch - Amylum Hordei).
The process of obtaining starch consists of the destruction of plant cells (grinding starch-containing raw materials), after which the starch is washed out with water, and the resulting milky-white liquid is filtered through a fine sieve. The settling mass of starch is cleaned by stirring, followed by skimming off the foam and allowing the liquid to settle. The precipitated starch is squeezed out and dried.
Properties
Starch(Amylum) - (C 6 H 10 O 5) n - white free-flowing crispy powdery hygroscopic powder of neutral reaction, odorless and tasteless, insoluble in cold water, ethyl alcohol and ethyl ether. Starch is a mixture of amylose and amylopectin. Specific gravity of starch ~ 1.5.
With hot water (1:50), starch forms a colloidal solution - starch paste (Mucilago Amyli), and the gelatinization temperature depends on the type of starch. When standing for a long time, the starch paste retrogrades (coagulates).
In the digestive tract, starch is broken down by the action of amylase enzymes secreted by the salivary glands and pancreas to form glucose and maltose, which is broken down by maltase into 2 glucose molecules. Glucose obtained as a result of the breakdown of starch is absorbed by the body.
Starch and dextrins are products of incomplete hydrolysis of linear polysaccharides, improve digestion, activate the exchange of bile acids and have a beneficial effect on cholesterol metabolism, promoting the removal of cholesterol from the body.
A qualitative reaction to starch is the appearance of a blue color when exposed to a solution of iodine in potassium iodide (). When heated, the color disappears, when cooled - Blue colour appears again.
Adulteration of grain starch with potato starch or its admixtures is detected by the herbal smell that the product acquires, or microscopically by the shape of the grains.
Starch is a polysaccharide belonging to the group of complex carbohydrates.
It is the most common polysaccharide that is constantly present in the diet.
Starch: composition, how to use
The product is a free-flowing white, less often yellowish, odorless and tasteless powder. It does not dissolve in cold water, but when it gets into it, it forms a significant amount of colloidal particles, a high concentration of which creates a viscous and thick mass (paste). If you rub the starch between your fingers or squeeze it in your palm, you will hear a characteristic creaking sound. This sound is created by its small grains when rubbing against each other. They are quite hard and even with such exposure they do not collapse.
Starch is present in many plants: peas, bananas, beans, mangoes, tubers and root vegetables. The polysaccharide that humans use as a supplement is produced from rice, wheat, potatoes, corn and chestnuts.
Starch is a high-calorie polysaccharide, 100 g contains 313 kcal. Such a high calorie content is useful for an active and strong person who spends a large amount of energy per day and constantly needs calories. With an active lifestyle, all starch-based products provide invaluable benefits to the body.
The ratio of fats, proteins and carbohydrates (energy value of the product):
Fat - 0g (0Kcal);
Protein - 0.1g (0Kcal);
Carbohydrates - 78.2g (313Kcal).
The nutritional value:
Starch - 77.3g;
Water - 20g;
Dietary fiber - 1.4g;
Mono- and disaccharides - 0.9g;
Ash - 0.3g.
These indicators only once again confirm the fact of the high calorie content of starch and its saturation with carbohydrates.
Starch cannot boast of a rich mineral and vitamin composition. It contains:
Vitamin PP (0.0166 mg);
Minerals: sodium (6mg), potassium (15mg), calcium (40mg), phosphorus (77mg).
Carbohydrates are used in cooking, cosmetology, pharmacology, medicine, and in a number of industries:
. In pharmacology used as a filler in all tablet preparations. It is present in baby powders and ointments. Syrups, mixtures, sorbitol, and glucose are produced on its basis.
.In medicine It is recommended to regularly drink jelly in case of intoxication, gastritis, ulcers. The starch in its composition covers the walls of the intestines and stomach, protecting their mucous membrane. Starch helps eliminate spurs on the heel, relieve skin irritation, and reduce diaper rash.
.In cosmetology: masks, creams, in which one of the ingredients is starch, nourish and soften the skin. These cosmetics do not cause an allergic reaction and are recommended for any skin type.
. Application in cooking and food industry. Due to the fact that starch can form a colloidal solution, it is used in the production of gravies, various sauces, mayonnaise, jelly, desserts, and creams. Often, baking flour is partially replaced by starch. This replacement makes the product crumbly and more tender. Carbohydrates are an essential ingredient in many meat products, such as sausages, sausages, and minced meat. In these products it is necessary to create a dense consistency.
. Use in pulp and textile industries. In the pulp industry, it is necessary for processing paper and is its filler. In textiles it is used for processing fabrics.
The beneficial properties of starch make it possible to use it so widely.
Starch: what are the benefits for the body?
No matter what rumors there are about starch, it has been and remains the most important product in the diet. Its insignificant mineral and vitamin composition makes this product valuable for humans:
. Vitamin PP. Despite the fact that this is the only vitamin in starch, its effect on the body cannot be underestimated: it is an indispensable participant in all reduction and oxidative processes, converts fats and sugars into energy, reduces cholesterol, stimulates the functioning of many organs, regulates the formation of red blood cells, supports hormone levels, acts as a sedative for the nervous system.
.Sodium maintains osmotic pressure and water balance in the body, participates in the transport of carbon dioxide, amino acids, participates in protein metabolism and activates the activity of enzymes.
. Potassium regulates water-salt balance, protein and carbohydrate metabolism, is important for protein synthesis, affects the functioning of the liver, kidneys, intestines, and heart.
. Calcium necessary for the functioning of the heart, it coordinates all intracellular processes, affects blood clotting and the condition of the skeletal system and teeth.
.Phosphorus influences the growth and restoration of the body, normalizes all energy metabolism and acid-base balance, improves the metabolic process, affects cell division and enzyme synthesis.
Combining the properties of each of these components, we can conclude that the benefits of starch for the body are that:
Helps remove excess water from the body;
Helps a person fight inflammation;
Prevents the growth and spread of malignant cells;
It should be present in the diet of diabetic patients, since it reduces the intensity and rate of absorption of sugars by the body, thereby lowering their concentration;
It is an energy “feed” and can provide a person with daily norm carbohydrates;
Strengthens the immune system;
Normalizes digestion and metabolism;
Reduces the adverse effects of elevated sugar levels for diabetics;
Reduces acidity in the stomach, reduces the risk of developing ulcers;
Keeps skin, hair, nails in good condition.
The beneficial properties of starches have been known for a long time and have been widely used in traditional medicine. Starch was used in the treatment of diseases of the duodenum, stomach, and colds.
You should not use starch uncontrollably to eliminate health problems. It is important that its health benefits do not turn into harm.
Starch: what is harmful to health
Starch can be called a twofold product. On the one hand, it is a treasure trove of useful and valuable properties, but on the other hand, it is fraught with harm.
There are 2 types of starch:
1. natural (fruits, grains, legumes, nuts, vegetables);
2. refined, industrially produced: premium starch and flour (white), all food products made from them.
Refined types of starch are harmful. Their harm to health lies in the fact that when digested by the body, they all:
Able to increase insulin levels;
Lead to the development of atherosclerosis;
Disturbs hormonal balance;
Thinner the walls of blood vessels;
The risk of developing various diseases of any organ, especially the pancreas and stomach, increases;
Cause indigestion, flatulence;
Cause symptoms similar to those of a cold: sneezing, runny nose;
Nausea, vomiting, suffocation, speech disorder appear;
Lead to pathological changes in eyeball and retina.
It has been proven that a significant starch content in cooked foods increases the chance of developing cancer. Ordinary and favorite buns and pies can provoke malignant neoplasms.
In order for the body to digest starch products, it is forced to use those blood enzymes that help a person cope with stress, poor health, and depression. In a situation where these enzymes become necessary for the body, their quantity is insufficient.
Frequent consumption of products based on it is not recommended for those who are overweight. The constant presence of this product in the diet leads to the accumulation of energy, which will certainly lead to accelerated formation of fat cells in the future.
Starch for children: good or bad
Starch of natural origin cannot harm the health of a child. On the contrary, it protects and helps the child’s body. It can be found in the composition baby food.
There are several reasons for including this polysaccharide in baby food:
1. Able to bind excess liquid. Thanks to this property, vegetable and fruit purees become homogeneous and do not spread.
2. Helps the child’s body digest food that is new to it, and its fastening properties prevent diarrhea.
3. When broken down, starch is an essential source of glucose, which is necessary for brain function.
4. Protects the baby’s stomach from the action of organic acids present in the puree.
Research shows that starch is a completely safe product for a newborn baby. From the first days, his ventricle easily breaks it down into glucose. That is why the polysaccharide is present in infant formula, acts as a thickener, and prevents regurgitation.
The presence of starch in baby food is minimal: only 3% - 10%. The child’s body easily digests such a volume and receives only benefits. Rice and corn starch are used to produce baby food.
Whether to trust starch and use food based on it or not is up to parents to decide. The main thing is to choose products from those manufacturers who have earned trust and have proven themselves only with the best side. This choice will guarantee that only healthy, high-quality, fresh products will be present in the baby’s diet.
There are no uniquely healthy products. Even if a product contains a lot of beneficial properties, there will definitely be at least one that will negatively affect the body. This feature also applies to starch.