Unit 3 Assignment 2: Final Report
To compare the starch content in foods such as rice, bread and potatoes.
Theory:
According to my research the starch content found in rice, bread and potatoes is shown in a table below.
Starch Rice Potato Bread
Amylose content (%) 25.50 16.70 45.0
If I was to review each of these contents of starch present within those foods, the conclusion i could make
based of these results is; in the experiment that tests for starch, the bread sample in one of the test tubes,
would have had the most intense blue/black colour when the iodine was added, this is due to the fact that
because there was more amount of starch for iodine to react with, than the less amount of starch present
within the potato and the rice, therefore when the iodine reacted with the starch within the bread sample,
the colour blue/black was more intensified, seeing that this is solely based of a theory this could have been
further tested when the iodine starch solution sample was placed in the colorimeter, for example if this step
was to be carried out, we would have been able to measure the content through the amount of light the
sample would have absorbed, because the amount of light absorbed by the sample is in some way
proportional to the amount of starch present. Therefore, the results in the table above, show us that the
most amount of light that was possibly absorbed was, by the bread sample that contained the starch iodine
solution, then it would have been the rice sample and third would have been the potato sample.
This study is based on 38 retrospective observational studies and four randomised controlled trials
investigating the association between starch consumption and starch-rich foods in relation to
cardiometabolic health outcomes. In children and adolescents, no prospective cohort studies or
randomised controlled trials were conducted.
Evidence on health / disease outcomes was discussed in detail only where sufficient data are available to
draw a conclusion from studies that meet the pre-agreed criteria for inclusion. At the end of the chapter are
listed findings where there are too few studies to draw a conclusion. Therefore, this chapter does not
mention all 38 cohort studies and four randomised controlled trials.
The relative risks for starch intake for 50g / day are presented for the prospective cohort study meta-
analyses. Relative risks are presented for refined grain intake for each half serving / day increase,
equivalent to about one standard deviation, in refined grain intake (Lang et al., 2003). In cohort studies a
limitation is that how starch is determined is unclear.
Hypothesis:
For my previous research’s I think attach will be found highly in bread more than the by other food samples
Objectives:
1. To make a number of other lower concentrations using a technique of serial dilution.
2. To add a constant amount of Iodine indicator to each sample and using a
colorimeter to find how much concentration of starch in each sample of
food.
To compare the starch content in foods such as rice, bread and potatoes.
Theory:
According to my research the starch content found in rice, bread and potatoes is shown in a table below.
Starch Rice Potato Bread
Amylose content (%) 25.50 16.70 45.0
If I was to review each of these contents of starch present within those foods, the conclusion i could make
based of these results is; in the experiment that tests for starch, the bread sample in one of the test tubes,
would have had the most intense blue/black colour when the iodine was added, this is due to the fact that
because there was more amount of starch for iodine to react with, than the less amount of starch present
within the potato and the rice, therefore when the iodine reacted with the starch within the bread sample,
the colour blue/black was more intensified, seeing that this is solely based of a theory this could have been
further tested when the iodine starch solution sample was placed in the colorimeter, for example if this step
was to be carried out, we would have been able to measure the content through the amount of light the
sample would have absorbed, because the amount of light absorbed by the sample is in some way
proportional to the amount of starch present. Therefore, the results in the table above, show us that the
most amount of light that was possibly absorbed was, by the bread sample that contained the starch iodine
solution, then it would have been the rice sample and third would have been the potato sample.
This study is based on 38 retrospective observational studies and four randomised controlled trials
investigating the association between starch consumption and starch-rich foods in relation to
cardiometabolic health outcomes. In children and adolescents, no prospective cohort studies or
randomised controlled trials were conducted.
Evidence on health / disease outcomes was discussed in detail only where sufficient data are available to
draw a conclusion from studies that meet the pre-agreed criteria for inclusion. At the end of the chapter are
listed findings where there are too few studies to draw a conclusion. Therefore, this chapter does not
mention all 38 cohort studies and four randomised controlled trials.
The relative risks for starch intake for 50g / day are presented for the prospective cohort study meta-
analyses. Relative risks are presented for refined grain intake for each half serving / day increase,
equivalent to about one standard deviation, in refined grain intake (Lang et al., 2003). In cohort studies a
limitation is that how starch is determined is unclear.
Hypothesis:
For my previous research’s I think attach will be found highly in bread more than the by other food samples
Objectives:
1. To make a number of other lower concentrations using a technique of serial dilution.
2. To add a constant amount of Iodine indicator to each sample and using a
colorimeter to find how much concentration of starch in each sample of
food.
