Gelatinisation of starch

Food and Nutrition GCSE has an Investigation NEA which could be

Investigate the ingredients used to thicken sauces and soups

This is how I do it:
Think what ingredients are used to thicken sauces and soups and which starch is best for recipes.

White sauce, Tomato sauce or soup, Fruit sauce…

Starchy ingredients thicken sauces when they are heated in liquid.

So test some starches:
Rice starch, cornflour, plain flour, arrowroot, potato flour … you choose.

Create a FAIR TEST. Mix the same amount of starch (10g) with the same amount of water (100ml).

Heat each one in the microwave and look every 20 seconds, stir and remove when it is thick.

Taste and test each one.

Use the Star Profile on the Nutrition Program to show your results:

First list the starches, then choose Descriptors – words to describe the results – thick, creamy, clear, glossy, tasty …

Different starches and gelatinisation

Different starches and gelatinisation

This star profile from Nutrition Program shows tasting results

This star profile shows tasting results

Fill in your tasting results:-

This star from Nutrition Program shows the results

This star shows the results for the starches

 

This star shows the evaluations of gelatinisation

This star from the Nutrition Program shows the evaluations of gelatinisation

These are the final results of the starch test.

These are the final results of the starch test presented using The Nutrition Program.

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