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

Author

Listed:
  • Xiao Wei

    (College of Mechanical and Electrical Engineering, China Jiliang University, Hangzhou 310018, China
    Key Laboratory of Agricultural Sensors, Ministry of Agriculture and Rural Affairs, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
    National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
    These authors contributed equally to the work.)

  • Fang Li

    (Cancer Centre and Institute of Translational Medicine, Faculty of Health Sciences, University of Macau, Macau SAR 999078, China
    These authors contributed equally to the work.)

  • 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
    National Research Center of Intelligent Equipment for Agriculture, 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
    National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China)

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.

Suggested Citation

  • Xiao Wei & Fang Li & Yinfeng Liu & Song Li & Yachao Liu & Daming Dong, 2025. "Research Progress on Techniques for Quantitative Detection of Starch in Food in the Past Five Years," Agriculture, MDPI, vol. 15(12), pages 1-20, June.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:12:p:1250-:d:1674714
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