Tag: Starch processing

According to MDPI, the global food enzymes market was worth over $2 billion in 2020 and is projected to continue its upward trend, with carbohydrases being a major segment. These biocatalysts are extensively used in food manufacturing for specific, efficient, and environmentally friendly processing.

A study on diabetic rats demonstrated that low-GI sweet potato starch significantly improves postprandial glycemic response, illustrating that its preparation is critical. This research highlights the direct impact of processing on whether **is sweet potato starch low GI**.

The toxic compound solanine is famously concentrated in the skin and green parts of raw potatoes. However, when it comes to the white, powdery ingredient used in cooking and baking, the question is often asked: does potato starch contain solanine? The answer lies in the meticulous manufacturing process that ensures a safe, purified end product.

Raw sweet potatoes are known to contain a moderate to high level of oxalates, with some varieties containing up to 495.6 mg per 100g. However, the crucial question for many on a low-oxalate diet is whether the purified sweet potato starch retains these levels or if the manufacturing process significantly reduces them.