What is potato starch, chemical properties and calorie content. The benefits and harms of a gelling agent for the body. How to make starch from potatoes yourself, what dishes are prepared from it. Interesting food facts.
The content of the article:
Potato starch is a natural carbohydrate accumulated in the cells of the root of the plant. In its purest form, this White powder from individual large granules with a maximum size of up to 100 microns. Consists of amylose molecules, that is, polysaccharides, does not contain fat. The taste is neutral, there is no smell. The gelatinization temperature is low. When dissolved, the starch becomes transparent, does not form foam and does not change the appearance of the dish to which it is added. That is why it is widely used in the food, medical and cosmetic industries. Classified by grades: I, II, III. Grades are distinguished by moisture content. View A - 38-40%, view B - 50-52%.
Composition and calorie content of potato starch
When adding a gelling agent to their dishes the nutritional value rises.
Caloric content of potato starch - 313 kcal, of which:
- Proteins - 0.1 g;
- Carbohydrates - 78.2 g;
- Dietary fiber - 1.4 g;
- Water - 20 g;
- Ash - 0.3 g.
Macronutrients per 100 g:
- Potassium, K - 15 mg;
- Calcium, Ca - 40 mg;
- Sodium, Na - 6 mg;
- Phosphorus, P - 77 mg.
- Starch and dextrins - 77.3 g;
- Mono- and disaccharides (sugar) - 0.9 g.
Consumers rarely think about what nutrients are in starch. But it is important for them to know how much substance by weight is contained in standard measurements, so that they do not have to weigh each serving and calculate the calorie content:
- In a round glass made of smooth glass - 160 g. This is 200 ml and 500.8 kcal.
- In a faceted glass of standard size - 200 g, 250 ml, nutritional value - 626 kcal.
- In a teaspoon - 9 g, 28.2 kcal.
- In a tablespoon - 30 mg, 93.9 kcal.
Useful properties of potato starch
In the medical industry, a gelling agent is often used to make capsule and tablet shells. But convenience and ease of dissolution is not the only positive quality.
Benefits of Potato Starch:
- Dissolves bad cholesterol. Prevents sclerosis of blood vessels and the development of diseases of the cardiovascular system, atherosclerosis, coronary disease, strokes and heart attacks of various etiologies.
- Maintains water and electrolyte balance, accelerates kidney function, helps to get rid of edema.
- Forms a protective film on the mucous membrane of the stomach and duodenum, reduces the likelihood of developing peptic ulcer and alleviates the condition if the digestive organs are already affected.
- Activates the production of riboflavin, vitamin B2. This substance stimulates the synthesis of hemoglobin and increases the body's defenses, prevents the development of anemia and accelerates weight loss, improves the quality of skin, teeth, hair and nails.
- Helps the body cope with alcohol intoxication, prolongs the life cycle of liver cells - hepatocytes.
Women widely use gelling agent as an ingredient in home cosmetics. Starch masks whiten, tighten the skin, prevent age-related changes, help smooth out the first wrinkles and retain moisture.
Harm and contraindications to potato starch
Even those who can eat potatoes after heat treatment without consequences can develop individual starch intolerance. Allergic reactions are typical: skin itching, rash, sore throat, diarrhea.
Potato starch can cause harm if abused, as it accumulates in the body and is not excreted for a long time, which causes flatulence, fermentation, belching and nausea. An excess of starchy compounds in the body causes frequent colds.
Refined potato starch industrial production is a genetically modified product. Constant input into the diet can provoke an imbalance of hormones, increase (rather than lower) blood sugar levels, cause disruption of the visual system and the degeneration of neoplasm cells.
We present the benefits and harms of potato starch in the form of a table:
When thinking about how to make potato starch, you need to use only ripe tubers, with no signs of greenery and spoilage. Potatoes ripened in the light accumulate the poison solanine, which causes intoxication. When using rotting tubers, poisoning can cause the introduction of pathogenic microorganisms into the body.
How to make potato starch
To protect yourself and your family from the negative effects of a genetically modified product, you need to learn how to make a gelling agent yourself. It is not recommended to use rotten potatoes, but the option with frozen tubers is ideal.
How to prepare potato starch:
- They choose ripe potatoes of late-ripening varieties, clean all the dirt from the peel, remove nests, darkened parts. It is better to peel the skin, but if the whiteness of the final product is not necessary, washing is enough. By the way, you can remove the yellowness during the cooking process.
- Grind potatoes: on a grater, in a meat grinder, in a blender bowl. Grinding in a blender is more convenient, since the earlier water is added, the better the final product will be.
- Pour potato gruel with water in a ratio of 1 kg per 3-3.5 liters, mix thoroughly, let stand for 2-3 hours.
- Strain everything through cheesecloth, folded in several layers. The pomace is squeezed and removed.
- Settle the liquid until starch settles to the bottom, and foam appears on top.
- Carefully drain the dirt from above and add clean water. Stir, again allow the starch to settle. The action is repeated until the foam stops rising to the surface. You have to repeat 4-6 times.
- Slowly drain the water so as not to lose the starch remaining at the bottom. It is laid out on a baking sheet covered with foil.
- It is better to dry in the sun, but it is also possible in the oven at a temperature of 40 ° C, with the door ajar. If the layer begins to melt (gelled), it will have to be thrown away.
- The finished product is rolled out with a rolling pin to be crushed into powder, or ground in a coffee grinder if it was not possible to break the lumps.
Recipes with potato starch
The gelling product is used for baking, desserts, drinks, hot dishes.
Recipes with potato starch for delicious dishes:
- sausage salad. Cut into cubes hard cheese and ordinary soft sausage. Sausages should be 2 times more than cheese. Knead the dough from beaten eggs, potato starch. Salted to taste. The dough should be thick, homogeneous, but pourable. Fry the dough like a pancake, cut it into strips. Dress the salad with grated garlic, mayonnaise, sprinkle with parsley and dill.
- Cake. The dough is kneaded according to a certain algorithm. 100 g butter soften slightly and mix with the same amount by weight of powdered sugar, rubbing vigorously. A whole egg and the protein of another one are driven into a homogeneous mass. Only then pour in 50 g of flour and potato starch, a teaspoon of baking powder, bring to full uniformity. Pour crushed into the dough walnuts or raisins. The form is lubricated with sunflower oil, the dough is poured in, baked at a temperature of 180-200 ° C. Check with a toothpick. Baking time is about 40-45 minutes.
- Citrus cream. For cooking use tangerines or oranges (6 or 3 pieces). Fruits are washed, moisture is removed with a paper towel, allowed to dry a little to remove the zest with a grater. Juice is squeezed out of the pulp. The yolks are beaten with 150 g of sugar, combined with citrus juice, heated over low heat, lowering the pieces of butter into a ladle, one at a time (100 g of butter is needed in total). Cook, stirring constantly, over low heat until the juice thickens. The sauce is reduced by a quarter. Can be served with meat or fish.
- Chicken cutlets. Chicken meat, 500 g, is ground together with half an onion and a small zucchini, which was previously peeled. To make the minced meat drier, add 2 tablespoons of potato starch. Cutlets are formed, breaded in breadcrumbs. Can be fried for sunflower oil or cook in a steamer. It is not recommended to stew, as the cutlets will spread in the water, they are already too wet.
- Zephyr. Apples are peeled, 200 g. They are cut, boiled in a small amount of water - just to reach the surface, they are mashed. If the apples are very juicy, it is better to cook them in the microwave. To the puree add 2 tablespoons of honey, 1 tbsp. starch and a little less than a glass of sugar. Everything is placed on fire and the syrup is boiled for 15 minutes. Dissolve 160 g of gelatin in water, pour into a blender bowl and combine with hot syrup. Beat until the mass becomes airy and the volume will increase by 3 times. The baking sheet is covered with parchment, the future marshmallows are laid out with a spoon or squeezed out of the pastry bag. To solidify put in the refrigerator on the shelf with the lowest temperature. Ready dessert sprinkle with powdered sugar.
- Cheese baskets. Kneading the dough from a glass grated cheese, a tablespoon of potato starch and 1-2 minced garlic cloves. Place on a hot frying pan and melt until a homogeneous structure is obtained. Turn over, fry a little, lay out to cool on a cup so that the edges hang down. The cooled "plates" are turned over and filled with any salad: from vegetables and tomatoes, carrots with garlic, fish.
Drink recipes with potato starch
There are few options for drinks - jelly and fruit drink. To prepare them, any fruits and berries are suitable. The proportions of starch for drinks of different densities, based on 1 water: 1 tbsp. - fruit drink, 2-3 tbsp. - jelly of medium density, 4-7 tbsp. - thick, which resembles jelly in consistency.
Drink recipes with potato starch:
- Kissel from potato starch. Most delicious drink boiled from juices, but whole fruits can also be used. If prepared from fresh fruits, then compote is first boiled. Then the starch is diluted cold water in a ratio of 1: 4, pour in a thin stream into the pan. Heat until bubbles appear, but do not boil, about 3 minutes. You can dilute starch not with water, but with compote. Then poured 5 minutes after the start of cooking and allowed to cool to room temperature. If the jelly is thick, then it is advisable to pour it into glasses when cooling and sprinkle the surface with sugar or powder. Thus, it is possible to avoid the appearance of a film on the surface, due to which children refuse to even try a healthy and tasty drink. Some housewives, when they cook jelly from cherry juice, dilute starch with milk.
- Morse. Most often, fruit drinks are made from cranberries, lingonberries, red or black currants. First, the juice is squeezed out, set aside, and compote is prepared from the pomace. Sugar to taste. When the compote is cooked, it is filtered. A little liquid is poured, cooled, starch is diluted according to the above scheme. Calculation: 2 times less gelling agent than liquid jelly. Put the strained liquid on the fire, bring to a boil, pour diluted starch along the wall of the pan, bring to bubbles and remove from heat. As soon as it cools down a little, pour in the juice and mix thoroughly. If you pour it into hot drink, beneficial features will not be saved.
Interesting facts about potato starch
For the first time, starch was made from potatoes. Factories for its production in Europe began to open in the XIV century. The product is currently manufactured in Germany, Poland, Denmark, the Netherlands, Ukraine, Finland, Austria, the Czech Republic, China and India.
To obtain a high-quality product, special potato varieties with a high content of polysaccharides are planted. Interestingly, some gelling product is obtained during the manufacture of chips.
When preparing various cooking sauces often a modified product is used, as the conventional one causes delamination. If the potatoes were processed at home, then everything cooked should be eaten immediately.
With the help of starch, the body satisfies the need for sugar. The conversion to glucose is so complex that it requires a lot of energy. In addition, the reserve of nutrients is depleted. Scientists have found that in order to assimilate starch from 250 g of plant foods with a high content of this substance, the body needs to spend 25 mg of ascorbic acid, 0.6 mg of thiamine, 0.7 mg of riboflavin, 6.6 mg of niacin.
If starchy compounds are not digested, they accumulate in the body, reduce the absorption of nutrients, forming a film on the mucous membrane of the digestive tract, increasing the likelihood of constipation due to the absorption of fluid from the feces.
The share of starchy foods in the daily menu should be no more than 20%. In addition, they need to be combined with vegetables, fruits and berries, which contain this substance in small quantities or absent. These include: cucumbers, cauliflower, tomatoes, rhubarb, red and white cabbage, eggplant, dill and parsley.
Watch a video about potato starch:
Potato starch They are used not only in the food industry, but also in the medical industry as the basis for many medicinal preparations. At home, it can be used by squeezing the juice or preparing a decoction of the tubers. Means from potatoes are indicated for gastritis with high acidity, cholecystitis, pancreatitis and other diseases of the stomach and other organs of the digestive system.
The composition and benefits of potato starch
The potato contains up to 20% starch, the enveloping properties of which are used to treat diseases of the gastrointestinal tract. Also, the composition of the juice from the tubers includes many useful elements:
- amino acids;
- vitamins B, PP, C;
- trace elements (potassium, calcium, magnesium, phosphorus);
- pectin;
- cellulose;
- vegetable proteins.
Vegetable protein of the globulin group and steroidal alkaloids have antimicrobial and anti-inflammatory effects (both for internal and external use). Sulfated potato starch helps to successfully cope with stomach and duodenal ulcers. The increased content of potassium in potato tubers (up to 560 milligrams per 100 grams of the product) helps to remove excess fluid from the body and reduces swelling during inflammation of the pancreas.
Potato starch, contained in the juice of tubers, helps in the treatment of gastrointestinal ailments.Potato juice improves the peristalsis of the stomach and intestines, eliminates heartburn, relieves pain attacks, accelerates tissue regeneration. The tool reduces the content of cholesterol in the blood, promotes the removal of toxins and toxins and the general cleansing of the body.
Juice from potato tubers reduces the secretion of gastric acid in gastritis, promotes scarring of ulcerative areas on the mucous membranes of the digestive system, relieves symptoms of pancreatitis. It helps well with various dyspeptic disorders (bloating, heaviness in the stomach, poor intestinal patency), as it is a mild laxative. This is especially important in diseases of the gastrointestinal tract, often accompanied by constipation.
Potato juice normalizes blood pressure, increases appetite, strengthens the immune system, and its regular use normalizes the water-salt balance.
How to take: general rules for the use of juice
Freshly squeezed potato juice retains its beneficial properties only for 10-15 minutes, then the active substances oxidize, and the liquid becomes a useless drink. After squeezing, you need to wait two to three minutes for the starchy sediment to stand out at the bottom of the glass. They drink the juice through a straw, because it affects the tooth enamel, or they drink it as usual, just rinsing their mouth with warm boiled water later. After taking on an empty stomach, you need to lie down for 20-30 minutes, after half an hour you can cook and eat light breakfast(porridge or vegetable salad).
After drinking potato juice on an empty stomach, it is useful to have breakfast oatmeal In the first week of using potato juice, it is necessary to carry out cleansing enemas in the evenings to unload the intestines and improve the absorption of nutrients. It is important to follow a diet throughout the course of treatment: give up meat and fatty foods, fried, spicy, salty foods, exclude carbohydrate foods, sweet pastries, bread. During this period, it is recommended to eat more raw or boiled vegetables, fruits, trying not to choose high-calorie fruits that cause fermentation processes in the intestines.
In the intervals between courses, you should limit the use of alcohol and junk food, avoid stressful situations.
Recipes for preparing remedies with potatoes for gastrointestinal diseases
With gastritis
With reduced acidity
Peel two medium-sized potatoes, chop on a grater or use a vegetable cutter and squeeze the juice from the resulting slurry through gauze.
It is better to use a plastic grater to avoid contact of the product with metal parts that speed up the process of juice oxidation.
They begin to take it with a tablespoon on an empty stomach, adding one more every day until the volume reaches 100 milliliters (half a glass) per day. If it is possible to divide the portion, then take juice ¼ cup 2 times a day before meals. It is supposed to continue taking it for a week, then take a break for 7 days. After a month, stop treatment, you can resume the course after 30 days.
With high acidity (hyperacid)
A mixture of carrot and potato juice is suitable for use in hyperacid gastritis With hyperacid gastritis, it is recommended to prepare a mixture of potato and carrot juices in a 1: 1 ratio to speed up the recovery of epithelial cells in the stomach and intestines. Take 1/3 cup three times a day before meals as described above.
atrophic
With atrophic gastritis, 1/3 cup of potato juice is mixed with the same amount of freshly squeezed juice from green apples, and such a composition is taken 2-3 times a day.
erosive
When preparing a remedy for the treatment of erosive gastritis, it is not necessary to clean the tubers, they are only thoroughly washed with a sponge and crushed together with the peel. Drink juice for 1/3 cup for one week, then take a break for 7 days. Juice can be added to the liquid white cabbage(two tablespoons per serving).
With gastroduodenitis, heartburn, bloating and constipation
With heartburn, bloating, gastroduodenitis, accompanied by nausea and spasms in the intestines, as well as in case of prolonged constipation, it is supposed to add beetroot to potato juice in a ratio of 1:1. The mixture is taken 1/3 cup three times a day before meals for 7-10 days. You can resume the course when the symptoms return.
Beetroot juice is added to potato juice in the treatment of gastroduodenitis For gastric and duodenal ulcers
The course of treatment with potato juice lasts 3 weeks according to the following scheme: 4 times a day for ¼ cup in the first week, for the second increase the dosage to half a glass, and for the third - to a full glass.
You can seize the liquid with a tablespoon of honey to relieve unpleasant taste sensations and enhance the anti-inflammatory effect.
Juice and decoction for symptoms of chronic pancreatitis and cholecystitis
In chronic pancreatitis, potato juice is drunk 2 times a day for half a glass for 10 days at the beginning of each month. In this case, be sure to follow the rules of dietary nutrition.
Treatment of pancreatitis with the use of kefir is carried out in this way: in the morning and in the evening, half an hour before meals, you need to drink 100-150 milliliters of fresh potato juice, and 10 minutes after that, use a glass homemade kefir. Continue the course for 2 weeks, then stop for 14 days, and then again treat 3-4 times.
Potato juice with kefir will relieve the symptoms of pancreatitis and cholecystitis With pancreatitis and cholecystitis, instead of juice, you can drink potato decoction one glass 2 times a day (before meals) for a month (you can repeat the course after 30 days). 5-6 peeled potato tubers are placed in hot water and boil after boiling for 15–20 minutes, then cool and filter. The rest of the broth can be used to make puree or as a base for soup.
Contraindications and possible harm
The best results of potato therapy are achieved in the summer-autumn period, when tubers ripen and are fully saturated with useful substances. Juice can be obtained only until the end of February, since in March germination processes begin in the fruits of the plant, and toxic substances appear in them, the content of which increases when the juice is squeezed. Poisoning with green potatoes with a high concentration of solanine (more than 20 milligrams per 100 grams of product) is manifested by nausea, shortness of breath, and headaches. If these symptoms appear, activated charcoal should be taken.
To select suitable tubers, you need to carefully examine their surface: it should be even, without green spots and cuts. If the peel is elastic, it is squeezed with a crunch when you press it with a fingernail, then the potato was stored correctly. The cut of the fruit should be uniform, without voids and damage from caterpillars. It is better to choose pink varieties of potatoes grown without fertilizers.
In case of poisoning with green potatoes, you should immediately take activated charcoal. It is necessary to refrain from drinking potato, carrot, beet or cabbage juice for patients of the following categories:
- with low acidity of the stomach;
- during the period of exacerbation of peptic ulcer and urolithiasis;
- suffering from diabetes and obesity.
You also need to take into account the pronounced diuretic effect of liquids and carefully select the dosage for low blood pressure and cystitis.
Treatment with kefir is contraindicated in diarrhea and during an exacerbation of peptic ulcer.
Application, recipes and medicinal properties of potato starch.
Starch for our health.
Everyone in the kitchen probably has a bag of potato starch.
It is true, most often it is in the farthest corner - starch not as popular as flour, for example, and used starch much less frequently. And yet starch this is a very useful product, but undeservedly forgotten.
ABOUT STARCH, ALL THE TRUTH AND ONLY THE TRUTH. Video
Scientists have recently discovered that potato starch has unique beneficial properties in stopping bleeding. If
potato starch pour on a bleeding wound, then stops bleeding instantly practically, then even, as under a bandage of the usual bleeding continues another 6-7 minutes. And besides that, potato promotes faster healing of wounds and prevents the formation of skin scars at the sites of injury. And in folk medicine there are many pretty ways to use starch inside. The most common of them are "blue iodine" / starch solution with iodine- how enveloping agents for the stomach. So it makes sense bag of starch get it and use it more often, if not for cooking, for healing.
FOLK WAYS AND RECIPES OF TREATMENT WITH POTATO STARCH
IN TEN DAYS WITH POTATOES HOW TO CURE A GASTRITIC ULCER AND GASTRITIS? Video
FOLK In a glass of boiled warm water, dilute ½ teaspoon starch and add there from 3 to 5 drops of a five percent solution alcohol iodine. Then stir and gargle three to five times a day.
HOW TO GET RID OF DIARRHEA, diarrhea at home. Folk remedies. Video
Inside you need to take a dessert spoon potato starch three times a day for fifteen minutes. before meals. Each serving is washed down with one third of Art. boiled water.
EIGHT HIDDEN PROPERTIES OF STARCH YOU DID NOT KNOW ABOUT! Video
FOLK RECIPE WITH POTATO STARCH IN THE TREATMENT OF SKIN INFLAMMATION AND ABRASIONS, PIGMENT SPOT, AND ALSO. Starch externally used. And with light gentle movements they rub into sick places or as powder apply.
FOLK RECIPE WITH POTATO STARCH TO SOFTEN THE SKIN AND SMOOTHING WRINKLES ON THE HANDS. Local use starch baths: spoon st. starch a liter of boiling water is brewed; The liquid obtained is applied in a warm form.
INTERNAL APPLICATION. FOLKRECIPE WITH POTATO STARCH FOR COLD DISEASES, RUNY AND COUGH. Mix half st. spoons starch, spoon st. honey, couple fresh egg yolks, raw and a couple of st. spoons butter. Mix everything until a homogeneous mass of education. Take half a spoonful. mixture three times a day for 60 minutes. Before eating.
OUTDOOR USE. FOLK RECIPE WITH POTATO STARCH WITH "GOOSEN" SKIN AND DRY. Add to three liters of water 0.500 kg. starch, then stir and pour the mixture prepared into a bath filled with water. Add spoon st. coniferous extract. Take a bath two - three times in seven days for 10 - 15 minutes.
Wrinkle starch. For the face, a starch mask at home instead of Botox. Recipe. Video
FOLK TREATMENT WITH POTATO STARCH
FOLK RECIPE WITH POTATO STARCH. Half st. boiled room water t stir a spoon of Art. potato starch, and then add with stirring five drops per 5% alcohol solution of iodine. As a result of the impact starch and iodine will turn blue. Immediately drink the entire amount and, if after the first dose the expected result does not come, then after a while drink another serving.
STARCH is a remedy for many problems! Video
FOLK RECIPE WITH POTATO STARCH FOR SMALL THERMAL BURN AND BURN UNDER THE SUN. A paste-like mass is applied to the damaged areas of the skin, after mixing the resulting starch with little water.
FOLK RECIPE WITH POTATO STARCH. Starch with talc together and zinc oxide is used as a powder in bedridden patients with the appearance of bedsores and diaper rash.
FOLK RECIPE WITH POTATO STARCH FOR QUICK TREATMENT OF LARYNGITIS. To cure laryngitis recommended: add to Art. With boiled warm water teaspoon glycerine, drops three - four iodine and a teaspoon potato starch. Stir the solution, and then use it for rinsing three to four times during the day. Prepare the composition before rinsing each time. After a couple of days, the result will surprise you.
Be healthy!
Starch, treatment with starch. Video
Starch, folk treatment starch. Video
Every good housewife has a supply of groceries. The shelves in any kitchen are lined with jars and bags of cereals, sugar, flour, salt and butter. In addition, housewives always keep a supply of starch. This is a universal product that is used not only for culinary purposes, but also for various household needs.
How to make starch at home? This is a fairly simple process, although laborious. The main thing is to find the right raw material.
Potato starch
Traditionally in Russian cooking, potato starch is used. For a long time, kissels were cooked from it - sweet and sour and very useful for the stomach. But it can be used in almost any dish that needs to be thickened. Starch is added to air meringue, berry fillings in pies, different sauces and other dishes.
In addition, it is used as the basis for homemade anti-wrinkle masks. From potato starch, you can make your own safe children's plasticine, tinted with juice of carrots, beets and spinach. And if the baby bites off a piece of such a "dough", then it's okay.
Potato starch is also used in folk medicine - to treat rashes and itching.
Raw material
How to make potato starch at home? There is nothing difficult in this. You can use any potato for raw materials - large, small, frozen, and even good areas from rotten tubers.
A good choice would be medium tubers of potato varieties intended for long-term storage. They are more starchy and the yield will be higher.
How to cook
How to make starch at home? The procedure will be as follows:
- Wash tubers. Young potatoes from the garden can not be peeled. Old tubers need to cut off the peel. For rotten ones, remove all bad areas.
- Grind potatoes in any convenient way. Best on a grater. Ideal for this are mechanical graters, meat grinders and Food processors.
- Pour the potato gruel with cold clean water in a ratio of 1:1.
- Thoroughly mix the resulting substance. During this process, the starch is washed out of the tubers and floats in suspension in the water.
- Then you need to strain the liquid through a sieve to remove the remaining potatoes.
- The liquid must be defended until it brightens, and all the sediment is at the bottom. The white layer of sediment is the starch. If it is dirty in color, then you need to drain the water from above so as not to disturb the powder at the bottom, and fill it with fresh clean water. Then let it rest again. Repeat the process until the starch is pure.
- Drain the last water. Take out the starch, wring it out a little and put it on paper to dry.
- Dry for several days, periodically loosening and stirring the resulting product.
The resulting powder will have a slightly yellow color. This is fine. When produced on an industrial scale, it turns out exactly the same, but it is slightly blued to make it more attractive to buyers.
How to make starch at home quickly? It can be done. If starch is needed for use in a dish, then it can be used wet. That is, as soon as the sediment settles, it can be immediately put into action.
If you need a dry product, then its drying can be accelerated by forced heating in the oven. However, care must be taken that the temperature does not rise above 40 ⁰С, otherwise the starch will be spoiled.
Corn starch
Corn starch is very different in properties from potato starch. And if any recipe says that you need to add corn starch, then you can not replace it with potato starch, even in a smaller volume.
There are three types of corn starch - the highest, the first and amylopectin grade. Besides, in different products using modified starch. This natural product, specially processed so that some of its properties change.
How to make starch from corn at home? It's not as easy to make as it is with potatoes. But with due diligence it is possible.
How to make it
How to make cornstarch at home? First of all, you need to take the right raw materials. To make a good starch, you need either matured fresh corn kernels or very hard, like popcorn.
Fresh beans are easier to work with. They are soft, easy to grind into gruel. The problem is that in most of our country such grains do not have time to ripen. They remain in the stage of milky maturity, and it is problematic to obtain starch from them.
Hard dense corn kernels are a more suitable raw material. But they are harder to work with. They must either be crushed and then soaked. Or do the opposite, which is much easier. However, it should be remembered that corn swells very slowly.
How to make starch from corn at home? The procedure is exactly the same as when working with potatoes. However, it should be understood that when using a small amount of raw materials, the yield of the final product will be small.
On an industrial scale, corn starch is obtained by soaking crushed grains in a weak solution of sulfuric acid, followed by a multi-stage purification of the precipitate. This cannot be done at home.
Liquid starch for laundry
How to make liquid starch at home? It's very simple. It is only necessary to dilute the dry powder in water in the right proportions. To prepare it, you should take:
- corn starch - 0.5 cups;
- cold water - 2 cups;
- essential oil lavender, bergamot or rose - 3-4 drops.
It is necessary to pour off a small part of the water and mix the powder in it so that no lumps remain. The remaining water must be brought to a boil and pour the diluted starch into it in a thin stream, without ceasing to stir. After the mixture is poured, you need to keep on fire for another minute, without ceasing to interfere. Then you can remove, add fragrant essential oil and cool.
Such starch is used when ironing collars and cuffs on blouses and shirts, or individual parts of clothing are soaked in it after rinsing.
STARCH AND ITS PROPERTIES. Determination of starch content in different products. Getting starch at home.
Starch is the main substance of most plants. It is formed in the cells of green plants, accumulates in their seeds, tubers, bulbs, etc. Starch is also the main part of food. For the human body, starch is the main supplier of carbohydrates - one of the most important components of food. Under the action of enzymes, starch is converted into glucose, which is oxidized in cells to carbon dioxide and water with the release of energy necessary for the functioning of a living organism. Also, starch and its derivatives are used in the production of paper, textiles, adhesives and in the pharmaceutical industry. The main sources of starch in the world are grain crops: rice, wheat, corn; various root crops, including potatoes.
Accordingly, the food industry produces different types starch, for example, potato and corn: The purpose of my work is to study the degree of starch content in various products and obtaining starch at home.
EXPERIMENT 1: Determining the content of starch in different products Purpose of the experiment: to determine empirically the presence of starch in selected foods. Devices and equipment: 1) Iodine solution. 2) Pipette. 3) Products: white bread, potatoes, banana, apple, onion. Description of experience 1: A qualitative reaction to starch is its chemical reaction to a solution of iodine, during which iodine, in the presence of starch in the product, changes its color, turning blue. And the more starch, the more intense the color will turn out. During the experiment, the following results were obtained, presented in the photo and in the table:
Table of results: No. jhgjg H 1. White bread++ Strong 2. Potato ++ Strong 3. Banana + Medium 4. Apple + Weak 5. Onion - Negative , "-" - the reaction is negative. Apple White bread Onion Comparison
Experience 2: Obtaining starch at home: The purpose of the work: to obtain starch at home. Devices and equipment: 1) Potato tubers. 2) Water. 3) Metal grater. 4) bowl. 5) Gauze. 6) Foil. Procedure 2: Getting potato starch at home is quite simple. And the main thing that is needed for this is water and potatoes.
1) Potatoes must be peeled and washed well. 2) And grind the tubers on a grater with small holes, periodically watering the grater with water. The grated pulp will gradually accumulate in the water.
3. When all the potatoes are mashed, it must immediately be filtered through cheesecloth folded in half into a wide enameled bowl and allowed to stand until the starch settles to the bottom. 4. After that, the water is carefully drained and clean is poured. Let the starch settle again. So repeat 2-4 times until you get the purest starch. From the photo you can see how the water brightens each time.
5. Squeeze raw starch from water and spread it in a thin layer on a sheet of foil. 6. Dry in warm oven at a temperature not higher than 40 degrees, otherwise the starch will turn into a paste. You can also dry it simply on a hot battery.
The dryness of starch is determined by touch, it seems to be dry, but it turns out to be raw to the touch. Up to 40 percent of the water can absorb starch, leaving it looking dry. If the starch is dry, it needs to be ground or rolled out with a rolling pin, then it will turn out crumbly. The resulting starch may have a yellowish tinge. Interesting fact that from the bucket raw potatoes you can get up to 1-1.5 kilograms of good starch. CONCLUSION: As a result of the experiment, I received starch at home, which is a useful practical skill. I saw and studied the properties of such a substance as starch. I learned to determine the degree of its content in various products. It turned out that most starch is found in white bread and potatoes, and not at all in onions.
