Location: Methods and Application of Food Composition Laboratory
Project Number: 8040-10700-003-005-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Jan 2, 2023
End Date: Jan 5, 2026
Objective:
Starch is an interesting carbohydrate polymer whose physical form influences
its accessibility to the human body as a nutrient. This project will use an
accepted X-ray diffraction (XRD) method and alternative TeraHerz Raman
Spectroscopy (TRS) method to identify 4 types (type A,B, C, and V) of starch.
The methods will then be used to determine the forms of starch in foods before and after cooking.
Approach:
Starch is an interesting carbohydrate polymer whose physical form influences
its accessibility to the human body as a nutrient. This project will use an
accepted X-ray diffraction (XRD) method and alternative TeraHerz Raman
Spectroscopy (TRS) method to identify 4 types (type A,B, C, and V) of starch.
The methods will then be used to determine the forms of starch in foods before and after cooking.
