ICAR Research Data Repository for Knowledge Management

Accurate analysis of starch in food and food products is of vital importance due to consequent implications in nutritional and functional aspects. This review analyses available estimation methods, factors affecting their reliability, merits and limitations. Among different methods, the enzymic method for starch estimation is most accurate. However, the literature survey indicated that the acid hydrolysis method, although less accurate in presence of non-starchy carbohydrates, is being widely used for starch estimation in various food products and complex food materials.