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Several methods are used to determine starch content in food; however, the enzymatic method is the most widely applied. The principle of the method involves the quantification of glucose molecules to make inferences about the starch content in the sample. Considering that foods are complex matrices and can present other carbohydrates with glucose in their structures, the knowledge of sample composition is essential for its correct preparation, and consequently, for the determination of the starch content.

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Starch Method in Foods: Total Starch Determination

  • 章节

  • 发表日期：

    2025年

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  • Mária Herminia Ferrari Felisberto,
  • Ulliana Marques Sampaio,
  • Maria Teresa Pedrosa Silva Clerici

摘要

Several methods are used to determine starch content in food; however, the enzymatic method is the most widely applied. The principle of the method involves the quantification of glucose molecules to make inferences about the starch content in the sample. Considering that foods are complex matrices and can present other carbohydrates with glucose in their structures, the knowledge of sample composition is essential for its correct preparation, and consequently, for the determination of the starch content.