Sweet potato starch testing

Introduction to the types of starch and starch products: Starch and starch products include starch, starch products, and starch sugar. Starch: Edible starch, extracted from grains, potatoes, beans, and various edible plants through physical methods without modification, or modified starch without introducing new chemical groups on the starch molecules and without changing the type of glycosidic bonds in the starch molecules (including pre gelatinized starch, wet heat treated starch, porous starch, and soluble starch). This includes cereal starch, potato starch, legume starch, and other types of starch. Starch products: products made from edible starch made from one or more plants such as potatoes, beans, and grains, and processed through processes such as mixing, shaping, and drying (or non drying). Starch products include two sub categories: vermicelli, noodles, and other starch products. Vermicelli noodles include vermicelli, vermicelli, vermicelli, peeled noodles, etc; Other starch products include shrimp flavored slices, rice balls, etc. Starch sugar: A liquid (solid) product made from starch or starchy matter through enzymatic, acid, or acid enzymatic processing, including edible glucose, oligomeric isomaltose, fructose syrup, maltose, maltodextrin, glucose syrup, etc. Introduction to testing items for starch and starch products: moisture content, wire diameter, breakage rate, ash content, total arsenic (calculated as As), benzoic acid and its sodium salts (calculated as benzoic acid), residual amount of starch, sulfur dioxide, sorbic acid and its potassium salt (calculated as sorbic acid), saccharin sodium (calculated as saccharin), lead (calculated as Pb), residual amount of aluminum (dry sample, calculated as Al), dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) Sum of the proportions of the respective dosages of preservatives to their maximum usage, aflatoxin B, titanium dioxide, net content, labeling, sensory

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