Pikul Julia

The student conducts a series of experiments with basic foodstuffs, proving the content of starch. Proves the hypothesis: whether only plant foods contain starch.

Download:

Preview:

"Starch content in food"

Research work

Completed: 4th grade student

MOAU SOSH s. Tomsk Pikul Julia

Head: Moiseenko G.M. teacher

primary school

Purpose of the study:to determine the presence of starch in food, to study the significance of this substance for the human body.

Research objectives:

• find out what kind of substance "starch";
• study one of the ways to detect starch in food;
• determine the presence of starch in staple foods;
• find out where else besides Food Industry, starch is used

Hypothesis: Natural starch is found in plant foods

There is a lot of talk about healthy eating these days. Television, magazines, newspapers argue about the need for diets. Doctors and parents are worried about the other extreme - overweight in children. For a person to be cheerful and healthy, his diet must be varied and healthy. You can often hear the statement that human nutrition should be balanced. This means that our diet should include vitamins, proteins, fats, and carbohydrates. I learned about this in the lessons of the surrounding world, as well as the fact that carbohydrates are a source of human energy.Of all the carbohydrates, which include starch, it occupies the largest share, since it is contained in all the main food products vegetable origin. These are flour products and cereals. Opponents excess weight“blame” for all troubles not sweets and other sweets, but starch!

To learn about the role of starch in nutrition, I began to study the topic:

I assumed thatif I study starch in more detail, get acquainted with its properties, then this knowledge will help me evaluate the benefits and harms of the products that we eat and, possibly, make changes to my diet.

Where is starch hiding? What products have it? Do manufacturers always warn us that a particular product contains starch? For my research, I took fruits and vegetables and some other foods.

First, I tested potatoes for starch content. Iodine spots on the tuber cut turned blue. Reaction with iodine reveals starch in the product.

In total, more than 50 types of plants are used to produce starches today, but potato starch is the most popular in Russia, the calorie content of which reaches 300 kcal per 100 grams.

Check vegetables and fruits for starch. Experiments with iodine were subjected to slices of carrots, a fresh cut of an apple, a banana and a pepper.

Conclusion: starch is found in many vegetables and fruits, there are plants, vegetables that do not contain starch. For example, starch is found in potatoes, on a cut of an apple, banana and carrot, a speck of iodine has turned slightly blue. But there was no starch in the pepper.

Explore other food products, dairy:homemade cottage cheese, Amur Expanse milk, which is given to us in the school cafeteria, ice cream from the Blagoveshchensk Dairy Plant, Rossiysky cheese produced by MIS Seryshevsky. Natural dairy products should not contain starch. But some manufacturers, in order to make the product thicker, add starch or flour to it.

As part of the Fruttis yogurt, starch is not indicated on the packaging, the manufacturers keep it secret, replacing it with the word “thickener”.

A study of the mayonnaise of the Yanta company Provansal of the Irkutsk oil and fat plant gave a positive result: no starch was found.

In the lesson, we studied that all products made from flour are starchy: bread, pasta, vermicelli, bakery products, cereals. I want to make sure of this and conduct my experiments with flour products. I put a piece of black wheat bread on a saucer and drip iodine. Iodine instantly changes color to dark, almost black! Also, the presence of iodine confirms the experience with a piece of white bread, cookies and a bun from the school cafeteria.

Starch is found in wheat, it is natural that the bread crumb turned dark purple, like a bun from our school cafeteria, as well as cookies. Buckwheat porridge showed the presence of starch. I checked for starch content and meat products. In principle, meat should not contain starch. Experience has shown that starch was added to the sausage produced in the city of Svobodny, ham, and half-smoked "Georgievsky": the iodine spot on the cut turned purple. There was no starch in the ham produced by MIS "Seryshevsky". In the store, the seller explained that the products of this enterprise are in great demand among the population.

The largest amount of starch is found in bread, pasta and other flour products, cereals, potatoes. Starch is found in plant products, it is laid down by nature itself. It is this starch in moderation that is beneficial to the human body. The starch found in dairy products in mayonnaise is the starch used as a thickening agent. This is the so-called refined starch, that is, the starch obtained as a result of chemical processing. It is mainly used as a thickener in the production of sauces, yoghurts, mayonnaise, ketchup, ice cream. And also in the process of manufacturing cheap meat products to increase the weight. Starches, including refined ones, approved for food use, do not have a harmful effect on the human body. However, everyone understands that foods stuffed with such starch cannot be classified as a healthy diet. For example, in a sauce, it passes without a trace for the body, which cannot be said about cheap sausages, consisting of soy protein and thickening starch. How to make the right choice?

You don't have to cut out starchy foods completely. It is even important that they are in our diet. But they should be no more than 20% of all food, and not 80-90, as is now customary. In large quantities, starch, like a carbohydrate, is harmful. Especially for people with diabetes. Starch is essential for human life. But you need to use it in moderation and better in the composition. natural products: root vegetables, beans, buckwheat and oatmeal, fruits, and kissels should not be abandoned.

It's not about the starch, but about our attitude to our health. We need to move more, play sports, eat less buns and semi-finished products. And then no starch will harm our health. Now I know that if in the school cafeteria I chose pilaf or horns for lunch, and even jelly, then this time I will refuse the bun. Since these products contain a large amount of carbohydrates. Next time I'll take soup or borscht and a bun for tea.

I learned that starch is the main source of carbohydrates - one of the most important components of food, namely glucose, for our body. I also learned that starch is used not only in the food industry. It is used in the manufacture of paper and cardboard. We made papier-mache pastings and used a paste. Starch is used to make matches and paints. Even the great artist Rembrandt added wheat starch to paints, which made the paints thicker, more viscous and transparent. Starch is used in medicine for the manufacture of ointments, tablets and powders.

Literature:

• From Wikipedia, the free encyclopedia.
• http://tolkslovar.ru/
• http://www.slova.ru/article/14184.html

Starch, which is converted into glucose during digestion, is one of the most common form of polysaccharides in nature. Therefore, the division of vegetables into starchy and non-starchy, which was originally part of the theory, has found a place in the universal one. Non-starchy vegetables are real helpers in losing weight, but you should keep your eyes peeled with starchy ones! But how not to confuse? Our reference service with convenient tables will help.

A vegetable menu is not a synonym for a weight loss menu! Vegetables are different, and, accordingly, the rules for their combination with each other and with other products differ.

Root crops and large grains differ in the highest percentage of starch content, accumulating nutrients to continue growth and provide the “food reserve” of the plant embryo. The most "pronounced starchy" vegetable, no doubt, is potato- starch can represent up to 1/5 of the volume of the tuber! That is why those who want to lose weight, first of all, give up potatoes.

Starchy vegetables: the complete list

Moderately Starchy Vegetables: Two List Options

Non-Starchy Vegetables: The Complete List

Vegetables that do not contain starch

The diet of the peoples of the world is based on foods containing starch. In our country - wheat and potatoes, in China and India - rice, in Central and South America - corn. There is a lot of energy in starchy foods, but they do not participate in the construction of body tissues. Animal starch is healthier than vegetable starch. In some cases, both varieties can be harmful.

Composition and types of starch

This substance is a complex carbohydrate (polysaccharide), it contains residues of glucose molecules. It is poorly soluble in water, which helps to perform the main function - to retain nutrients for a long time.

With its help, plants accumulate energy reserves, form tiny grains in greenery.

Hydrolysis processes convert starchy grains into water-soluble sugars (glucose). Through cell membranes, they penetrate into parts of the plant. Glucose is the nutrition of the sprout when it emerges from the seed.

When chewing foods containing starch, saliva partially breaks it down to maltose (complex sugar). The action of pancreatic secretion completes the process in the small intestine.

Vegetable products with starch bring maximum benefit if they are not consumed in cereals or soaked, but chewed thoroughly, not washed down.

• Before eating, it is useful to grind whole grains, add the powder to a vegetable salad.

Animals store glucose in the liver and in the form of glycogen (animal starch). Its slow hydrolysis keeps the blood constant between meals.

vegetable starches

Potato. This product has a high absorption rate. Its breakdown to glucose is 10-12 times faster than that of starchy cereals and cereals (several hours).

Rapid absorption is facilitated by a thin oily layer under the skin of young potatoes. As a rule, when cleaning it is cut off. This is also why potatoes baked in their skins or boiled in their skins are useful.

Most potato dishes are quickly evacuated by the body, they do not burden the digestive organs.

Rice. The product is rich in starch, has an astringent effect. Cooked without oil, rice is useful for diseases of the genitourinary system, enhances lactation, soothes, improves complexion. Round rice has the most starch, which causes the grains to boil and stick together.

Wheat. Products with wheat are useful for diseases of the gastrointestinal tract, dissolve salts in the genitourinary system, dilate blood vessels. Outwardly baths with starch are used to get rid of itching, with children's diathesis.

Rye. Products are used in diabetes mellitus, to enhance resistance, bind and remove harmful substances.

Oat. Kissels and other products help with physical and intellectual overwork. Remove excess, help with diabetes, anemia, insomnia.

Corn. Products have a rejuvenating effect. The extract from the grains prevent the development of tumors. It is used as a choleretic agent or to increase blood clotting.

animal starch

Vegetable starch is nothing more than an organic glue. If you forget to wash the plate after porridge or potatoes, hardened food residues are removed only hot water and a hard brush.

The complex formula of vegetable starch contains glucose, the body's main source of energy. Its chemical formula consists of the same elements as glycogen, but their spatial arrangement in plant and animal varieties is different.

Therefore, the enzymes for the breakdown of glycogen do not completely break down the glucose from the vegetable variety.

The body is more difficult to digest such food, accumulates cleavage products, which requires additional energy expenditure for excretion. These harmful substances are the cause of atherosclerosis, osteochondrosis, and other diseases.

Some researchers believe that the reason for the development diabetes- depletion of the enzyme system due to many years of processing of vegetable starch. In the blood, the level of not glucose (“sugar”) is elevated, but products of incomplete breakdown. They “clog” tissues, which disrupts microcirculation.

More beneficial to the body starch contains the liver of animals or fish, in which up to 10% glycogen.

Therefore, the less you consume starchy foods, the more health. At the beginning of the 20th century, Arnold Ehret wrote about the dangers of foods containing starch in the book The Healing System of the Mucusless Diet.

List and table of foods containing starch

Vegetables and fruits contain up to 10%. Ripening apples increases the amount of starch, storage reduces it. There is a lot of it in greens - in ripe ones it is in the form of sugar.

The largest amount of starch in products from cereals, legumes, rice. The proportion recommended by nutritionists is 10% of the daily diet.

Non-starchy vegetables: cabbage, cucumbers, turnips, carrots, sweet peppers, onions, parsley, pumpkin.

Harm starch

Cereals are the most difficult to digest, even when boiled. These products cause fermentation and gas formation.

Grains, cereals, starchy foods are contraindicated in young children - their body does not produce the necessary enzymes. Even in a two-year-old they are less active than in an adult.

Therefore, before the age of two, it is better to prefer fruits to starchy foods - prunes, dates. They are easy to digest, give enough energy, do not require long digestion.

Dear readers, the topic of starch interested me so much that I decided to write another article dedicated to this very interesting product. Yes, and after the publication of the first article about starch, readers ask a lot of different questions, so today I will try to answer all your questions. So, I will ask everyone on board, we continue to explore the starch :)

The thing is that the previous post, despite the fact that it was devoted to this amazing product, did not at all touch upon the topic of the benefits and harms of starch for human body, so the first thing I would like to do is fill this gap. And we will start by remembering how in the article "" I told you that by and large, only 2 main types of starch can be distinguished - easily digestible or glycemic and difficult to digest or resistant. Therefore, raising the topic of the benefits of starch, it is separately necessary to say what are the benefits of resistant starch and what are the benefits of glycemic starch. With the same structure, it is worth consecrating the negative effects of starch on the body.

Benefits of glycemic starch:

1. Speaking about the benefits of fast-digesting starch, it's time to remember that starch is primarily a carbohydrate. And carbohydrates are the main and most efficient source of energy. By the way, in human diets, starch accounts for about 80% of the total amount of carbohydrates consumed.

2. Starch is a complex carbohydrate and therefore, unlike such simple carbohydrates as glucose, fructose and lactose, the process of splitting in our body must go through, which begins in oral cavity and ends in the gastrointestinal tract. This process is quite long, so the feeling of satiety from a meal rich in glycemic starch is longer than from a meal rich in simple carbohydrates alone.

The negative impact of starch on our body:

Yes, there are not many advantages, but they are very significant, hence I summarize that the benefits of starch are obvious and it is vital for our body. The negative side of easily digestible starch clearly shows that this substance must be treated very carefully. So when building food rations, it is extremely important to choose the optimal ratio of qualitatively various types carbohydrates. The most important thing to consider in the diet is the ratio of easily digestible carbohydrates (sugars) and slowly absorbed (for example, starch). The latter should account for 80-90% of all carbohydrates consumed!

What foods contain "fast" starch?

And where can we find this easily digestible starch?! Almost all foods that are in the human diet in one form or another contain starch. But still, the absolute leader in starch content is potatoes (you can read more about this controversial root crop in our article “!”. Next, I will list foods also rich in glycemic starch: sweet potato, Jerusalem artichoke, corn, soybeans, peas, wheat, rice, barley, rye , millet, chickpeas, cauliflower and etc.

Separately, I will say about some products of the modern food industry, which contain only one easily digestible starch - this is my “extremely favorite” white wheat flour of the highest grade. Also, a lot of such starch contains instant and instant cereals and semolina.

In order to reduce the negative impact of starch on the body, first of all, it is necessary to determine which products contain starch that is unnecessary for you, and only after that it is worth deciding what, in what quantity and at what time should be consumed.

Benefits of resistant starch:

For a very long time, indigestible starch was considered a by-product and was perceived only as a ballast substance and a binding element. But in last years a lot has changed. Now resistant starch has taken “its place in the sun” and is under close scientific observation!

Now let me list the positive qualities of resistant starch that modern science is already familiar with:

1. Resistant starch increases the body's sensitivity to insulin and lowers blood glucose levels. This is especially important for those people who have problems with blood sugar levels, such as diabetics. According to some studies, if you eat 20-30 grams of resistant starch per day, then in just 4 weeks, insulin sensitivity increases by 40-50%!

2. With the use of this type of starch, the level of cholesterol and triglycerides in the blood decreases. Stimulates the production of the hormone glucagon, which increases the rate of fat burning in the body.

3. Also, the benefit of resistant starch lies in the bifidogenic activity due to prebiotic properties. Speaking more plain language the fermentation products of such starch in the large intestine are fatty acids (lactic, acetic, propionic, butyric), which feed on the cells of the intestinal walls. By the way, let me remind you that it is in the large intestine that up to 90% of all beneficial bacteria of our gastrointestinal tract are contained, and it is resistant starch that ensures that these bacteria feed and do not die.

4. Indigestible starch promotes the absorption of minerals into the blood, especially calcium and magnesium.

5. Resistant starches promote the release of butyrate by the gut microflora, which promotes the growth of beneficial gut microflora and also supports the body's anti-inflammatory defenses.

6. In recent years, a lot of studies have been carried out that prove that resistant starches have a positive effect on the parameters of human antitumor immunity, thereby making it possible to use it in the immunoprophylaxis of tumor diseases of the gastrointestinal tract.

Take a look at the impressive list useful properties resistant starch - the facts speak for themselves! Difficult-to-digest starch is not only useful for humans, it is vital for each of us, without exception!

Harm of indigestible starch:

There is not much to write here, so that the harm from resistant starch is practically not revealed. The only point with a minus sign is that the use of resistant starch should be limited to people with irritable bowel syndrome. But in this case, this applies not only to starch, but also to all insoluble dietary fibers.

Where to find resistant starch?

1. Of course, in legumes, beans, peas and lentils have the highest levels of indigestible starch. But you should be very careful with the heat treatment of these products - the longer it is, the less resistant starch will remain in them.

2. Also of note are some nuts such as cashews and peanuts. If we are already talking, then I strongly advise you to familiarize yourself with ours - you will not find such information anywhere else!

3. A lot of resistant starch is found in whole grains. For people who are just getting started healthy eating Let me remind you that whole grains are those cereals that are not processed. I include polishing, grinding, flattening, etc. as treatments. Thus, you will not find resistant starch in white rice and pearl barley.

4. Rounding out our list are root crops such as carrots and beets, in which the content of resistant starch is certainly low, but it is still present in them.

A few last words...

Well, that's all I wanted to tell you about starch. I really hope that I have answered all your questions. Well, if you still have something to ask, feel free to write to me in the comments. Until then, goodbye, see you soon!

One of the main rules healthy nutrition says: eat more vegetables. But everything needs a measure.

An important component of them is starch, which brings both benefit and harm to our body. In different types of fruits, its content is not the same. Therefore, it is necessary to harmoniously combine starchy and non-starchy vegetables in your diet, observing the established norm of this ingredient.

starch in the body

Starch refers to carbohydrates, a group of polysaccharides. And when it enters the body, it turns into glucose, which is our main energy supplier.

The daily requirement of this carbohydrate is about 400 grams. In moderation, it is simply necessary for the proper functioning of our body, providing the following functions in it:

• removes swelling;
• fights inflammation;
• Improves digestion and prevents peptic ulcer restores intestinal microflora;
• strengthens the immune system;
• normalizes metabolism.

Starch satisfies our daily carbohydrate requirement by 80%. But most importantly, it helps us replenish the expended energy.

If there is too much of this substance, then first of all we should be afraid of weight gain. An excessive amount of polysaccharide is transformed into an excess of glucose. One part of it goes to replenish energy costs, the rest turns into fat and is deposited in problem areas.

In addition, starch overload causes fermentation in the intestines, which is manifested by bloating, nausea, and stool problems.

Starch, which enters our body, is divided into refined and natural. Its refined form is food additive and contains simple carbohydrates. They do not bring much benefit, but cause weight gain.

We get natural starch from vegetables and fruits, and it is this that is most valuable to us.

Distribution of starch in vegetables

All vegetable crops are divided into 3 groups according to the content of starch polysaccharide:

• containing starch;
• starch-free;
• low in starch.

Most of it is found in cereals and legumes. From cereals, rice, wheat, oatmeal and oats are isolated. The content of starch in them can reach 70%. Despite the high amount of polysaccharide, cereals from them often become the main ingredients of diets. The reason is that they are quick and easy to digest.

Among the legumes, the palm is given to beans, green peas and corn. They contain about 40% of an important carbohydrate.

Root crops continue the list of starchy vegetables. Among them, the most famous is potatoes. And also here include Jerusalem artichoke, radish, turnip. Edible roots belong to the same group: celery, parsley, horseradish, ginger.

The list of non-starchy vegetable products is wider due to the presence of greens in it: parsley, dill, basil, celery, rhubarb, purslane, lettuce and other crops. This group includes all juicy, green and crisp vegetable fruits.

Separated from all vegetable crops is the tomato. It contains a lot of acids - malic, oxalic, citrus. Therefore, it is considered sour food, and it is in principle incorrect to judge its “starchiness”.

How to combine vegetables according to starch

For the first time, the concept of starchy and starchy vegetables was introduced by Herbert Sheldon, the developer of a separate nutrition system.

According to his theory, for the full enrichment of our body with vitamins, trace elements and other useful substances, and also to maintain the ideal weight, all types of vegetable crops must be present in our diet. But to get from them maximum benefit you need to know how to use them. The main idea of ​​the theory is the combination of vegetable ingredients according to their compatibility.

For starchy vegetables, the following canons apply.

1. At the same time it is permissible to eat only 1 of their kind.
2. Combine these fruits with starch-free green vegetables, fruits.
3. Season them with dressings with the addition of vegetable and animal fats: sour cream, vegetable oil, cream.
4. For better absorption, include in the menu foods containing B vitamins: walnuts, almonds and peanuts, cheese, tomatoes, spirulina.
5. Do not combine with protein foods - with meat, eggs and fish.

Some restrictions in the intake of starchy plant products are due to the fact that the processing of starch, which is contained in them in large quantities, requires an alkaline environment. It is alkalized by special enzymes, and nothing should interfere with their production.

Protein is digested in an acidic environment by completely different enzymes. And the combination of such incompatible products provokes the processes of fermentation and decay, which will lead to disruption of the digestive tract. Therefore, such a popular dish as potatoes with meat actually carries a potential risk to your well-being.

Non-starchy vegetables are easy to digest, quickly absorbed, contain many vitamins and are combined with almost all foods. Their union with meat will be perfect, especially celery salad.

You can not use such fruits with dairy products due to the same fermentation.

Particular attention should be paid to vegetables for weight loss. Of course, preference is given to those that do not contain starch. But starchy fruits should not be completely abandoned either.

Try to eat them in the morning. And it is better in boiled or baked form. Such heat treatment reduces the percentage of polysaccharide in them. So, about 18% of starch is concentrated in fresh potatoes, and only 14% in boiled potatoes.

In the diet of those who struggle with extra pounds, such fruits should be no more than 30%.

Proponents of separate nutrition Special attention given to cauliflower. It is considered a moderately starchy food, but should be consumed in limited amounts when combined with fats.

To make it easier to compose diet menu, the classification of vegetables by starch content is presented in the following table.

Recipes

Here are some examples of recipes that combine correctly different types vegetables.