Answer:
1. Natural Starches – Amylose and Amylopectins:
These are naturally present starches in various types of plant foods. The starch granules from various grains differ in size, ranging from 2 to 150 microns. Their shape may be round or polygonal in corn, wheat, waxy maize, etc. Starch is made up of two molecules, amylose and amylopectin, whose parts are connected by glycosidic linkages.
2. Modified Starches:
Natural starches may be modified chemically to produce physical changes that contribute to shelf stability, appearance, convenience, and performance in food preparation.
3. Waxy starches are derived from some natural strains of barley, corn, rice, and sorghum. They do not contain amylose, become less thick and do not produce gels, e.g., waxy cornstarch, which does not have the same gel forming properties as ordinary cornstarch. It contains no gel producing amylose, but consists of amylopectin.
