Potato Starch
Potato Starch
Potato Flour, is a powder made from ground potatoes that is commonly used in baking. Some cooks use it as a thickener, and it can also add flavor and texture to foods like cakes, breads, and cookies. It is popular as a gluten-free alternative to regular wheat-based flour, and Jewish cooks sometimes also use it when preparing foods according to Passover dietary restrictions, which prohibit the use of many grains. (delightedcooking.com)
Potato Starch, is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts. To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. (Wikipedia)
Difference: Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-coloured powder. Potato starch is “washed” out of crushed potatoes, then dried to a fine, bright-white powder. Potato flour includes fibre, protein, and flavour, while potato starch is pure flavourless starch. (King Arthur baking)
Nutritional Benefit of Potato Starch:
According to article by “Medical News Today”, Potato Starch,
1. May improve insulin sensitivity. Some research has shown that resistant starch in potato can increase a person’s insulin sensitivity.
2. Can improve digestive and colon health. As resistant starch (from potato) ferments, it feeds the healthy bacteria inside the colon as it converts into short-chain fatty acids.
3. Resistant starch may improve weight loss efforts. A 2017 study found that eating resistant starch helps people feel fuller after a meal.
