Research Progress on Techniques for Quantitative Detection of Starch in Food in the Past Five Years

Xiao Wei, Fang Li, Yinfeng Liu, Song Li, Yachao Liu and Daming Dong ()
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Xiao Wei: College of Mechanical and Electrical Engineering, China Jiliang University, Hangzhou 310018, China
Fang Li: Cancer Centre and Institute of Translational Medicine, Faculty of Health Sciences, University of Macau, Macau SAR 999078, China
Yinfeng Liu: College of Engineering and Technology, Southwest University, Chongqing 400716, China
Song Li: College of Mechanical Engineering, Chongqing University of Technology, Chongqing 400054, China
Yachao Liu: Key Laboratory of Agricultural Sensors, Ministry of Agriculture and Rural Affairs, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Daming Dong: Key Laboratory of Agricultural Sensors, Ministry of Agriculture and Rural Affairs, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Agriculture, 2025, vol. 15, issue 12, 1-20

Abstract: Starch is a natural polymer. It is also an important food nutrient. Studies related to starch content testing can provide basic data for starch intake assessments and correlation studies. Meanwhile, data on the starch content in food are important for guiding the population to have a reasonable diet. Starch content directly affects the nutritional value, consumption quality, and processing quality of food. This paper summarized the common starch content detection techniques in food in the past five years, such as titration, spectrophotometry, near-infrared spectroscopy, and other methods. The principles, advantages, and disadvantages of these starch content detection techniques were described and discussed. Their problems in real sample detection (e.g., time-consuming, cumbersome operation, over-reliance on modeling algorithms, etc.) were analyzed. Challenges and future trends are also presented with the expectation of providing useful references for future research and practical applications. This paper provides a direction and research basis for the development of starch content detection techniques for food. It also provides value to related work in starch research.

Keywords: food; starch content; quantitative detection; emerging techniques; spectroscopy (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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