Starch and Alimentary

Starch and Alimentary

Starch -A naturally abundant nutrient carbohydrate found

chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, and commonly prepared as a white, amorphous, tasteless powder used in powders, ointments, and pastes. Also called ‘amylum”.

  A food having a high content of starch, such as

rice, bread, and potatoes.

Starch is incorporated as a binder and thickener.

Kinds of Starch:

Corn starch - often used as a thickening agent for gravies, syrups and custards.

-Corn starch powder is also a common ingredient in baby powder.

Potato starch

- extracted from potatoes creates a powder that is neutral in taste and has high binding abilities.

produce large oval-shaped granules that have a neutral taste and do not alter the color of the food into which it is incorporated.

perfect candidate for processed foods, from pastries to kosher hot dogs.

Cassava Starch

also known as yucca, is a root vegetable native to subtropical areas.

bland in taste and are often used as a thickener in processed foods.

also used in glues and as a binding ingredient in pharmaceuticals.

Uses of Starch

Thickening of sauces

Baking

Laundering of clothes

Making Glue / Pastes

Nutrition derived from starch:

provides the body with glucose, which is used to produce energy.

-vitamin C, B6, potassium and fiber.

What Starches Should We Eat?

-The best starchy foods are whole beans or lentils. The starch is mostly either slowly-digested starch or resistant starch (though canned beans are more fully digested than ones cooked from the dried state).

Alimentary Paste (PASTA)

-staple food of traditional Italian cuisine, now of worldwide renown

-It takes the form of unleavened dough, made in Italy, mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs

-comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce.

2 basic styles :

1.dried - made without eggs and can be stored for up to two years under ideal conditions.

2.fresh - will keep for a few days under refrigeration

Types of Pasta

Long noodles

- may be made by extrusion or rolling and cutting.

Ribbon-cut noodles

- are often rolled flat then cut. This can be done by hand or mechanically.

Decorative shapes

Short-cut extruded pasta

Minute pasta

Stuffed pasta

Irregular shapes

Different shapes of pasta : 1.spaghetti – thin strips

2.maccheroni – tubes or cylinders

3.fusilli – swirls

4.lasagne – sheets

Alphabet Pasta

- This favorite kids’ shape is usually used in soups for a fun meal anytime.

Anellini 

- Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads.

Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if

used with thinner, delicate sauces.

Bow Ties, Farfalle (“Butterflies”)

– Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

Buctani  - Thick Spaghetti shaped pasta that is hollow in the

center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.

Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a

ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces.

Ditalini (“Little Thimbles”)

– This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Egg Noodles (Medium) 

-  (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.

Elbow Macaroni 

– A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. 

Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any

sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.

Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using

chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.

Linguine   (“Little Tongues”) - A great shape to compliment a variety of sauces.

Also a good choice for salads and stir-fry dishes.

Ravioli  - Ravioli are square round pillows of pasta that have a

filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.

Rotini (“Spirals” or “Twists”)

– Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.

Spaghetti  – (“A length of Cord”) America’s favorite shape,

Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.

Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one

is slightly thinner than Spaghetti.  Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.

Nutrition Pasta is enriched with iron, folate and several other B-

vitamins, including thiamine, riboflavin and niacin. It is even nutritionally enhanced with whole wheat or whole grain or fortified with omega-3 fatty acids and additional fiber. Very low in sodium and cholesterol-free when no eggs are used in some varieties, pasta is low on the Glycemic Index (GI) - which means that they are digested more slowly. Pasta provides a slow release of energy without spiking blood sugar levels. According to the American Pasta Association, enriched pastas provide an excellent source of folic acid and a good source of other essential nutrients, including iron and several B-vitamins. Moreover, some varieties of whole grain pasta can provide up to 25% of daily fiber requirements in every one cup portion.

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