Difference Between Corn Starch and Potato Starch

Starch is the storehouse of energy, moreover plants store energy in the form of starch. Starch is present in many different food items such as potato, corn, rice, tapioca, barley, and wheat.

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Starch has great importance in the daily life of living beings. Both Corn and Potato Starch are extremely are indistinguishable in physical appearance and origin, yet they are different in the number of nutrients present.

Key Takeaways

  1. Corn starch is derived from corn kernels, while potato starch comes from potatoes.
  2. Potato starch has a higher heat and acidity tolerance than corn starch.
  3. Both starches are used as thickeners in various culinary applications but offer slightly different textures.

Corn Starch vs Potato Starch

Corn starch is derived from corn kennels, while potato starch is derived from potatoes. Color of corn starch varies from white to yellow, but the color of potato starch is pure white. Potato starch can handle high temperatures while cooking, but corn starch develops lumps in high temperatures.

Corn Starch vs Potato Starch

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Corn Starch is the warehouse of energy sources. Moreover, Corn Strach is formulated from maize plants that are rich in carbohydrates, fiber, and sugar.

Corn Starch is often seen in a mixture of white and yellow colors. Moreover, they are used in cooking and baking as the main ingredient, such as to thicken the liquid gravies and to coat the frying items.

Potato Starch is the repository of energy sources. Moreover, Potato Starch is acquired from potatoes that are also known as root starch.

Potato Starch is perceived in pure white color. Moreover, it is the essential ingredient used in cooking to grant a flavorful and delicate taste. Potato Starch is highly rich in nutrients.

Comparison Table

Parameters of ComparisonCorn StarchPotato Starch
MeaningCorn Starch is the warehouse of energy sources that are rich in carbohydrates, fiber, and sugar obtained from maize plants. Potato Starch is the repository of energy sources that are rich in carbohydrates, fiber, and sugar obtained from potatoes.
OriginCorn Starch is acquired from the corn kernel of maize plants. Potato Starch is acquired from potatoes.
ColorThe color of Corn Starch varies from yellow to pure white. The color of Potato Starch is pure white.
Cost It is low-priced.It is high-priced.
NutrientsA high amount of nutrients are present.The number of nutrients is lesser.
Temperature Tolerancelow-temperature tolerance. High-temperature tolerance.

What is Corn Starch?

Corn Starch is a natural, healthy, and beneficial starch obtained from the corn kernel of maize plants. Mostly the color of Corn Starch varies from yellow to pure white.

Corn Starch comprises many nutritional energy sources such as complex carbohydrates, sugar, fiber, protein, and fat. Moreover, Corn Starch usually contains a high amount of sugar because of its natural sweetness.

Corn Starch is modified at times that are known as modified Corn Starch. Modified Corn Starch is reformed under chemical, mechanical, and enzymatic processes to convert the Corn Starch properties to fit in the properties of a particular product.

Modified Corn Starch ingredients and final results depend on the person modifying it for a specific product.

Modified Corn Starch is widely used in cooking to add a delicious flavor, to make it appetizing, to stabilize, and to thicken the liquid ingredients such as sauces, mayonnaise, yogurts, and puddings.

Corn Starch is commonly available in markets at low-price. Moreover, it is best suited for cooking due to its temperature tolerance and high amount of essential nutrients.

When Corn Starch is added while cooking an ingredient, it soaks up the water present in the ingredient. Moreover, it is used to cook meats as it hydrates and seels the moisture present in them to prevent hardness.

cornstarch

What is Potato Starch?

Potato Starch is healthful, unadulterated, fresh, and nutritious starch formulated from fresh potatoes. Potato Starch is highly-priced due to the presence of vital natural nutrients such as carbohydrates, sugar, fiber, protein, and fat.

Moreover, Potato Starch is found in pure white color. Regular utilization of Potato Starch in cooking can improve intestinal health, increase bowel movements, and maintain the nutrients equilibrium.

Potato Starch is the most well-liked starch that can be manufactured in the household effortlessly. Potato peels are removed, boiled, and kept for 30 to 40 minutes for sitting. Then it is mashed and squeezed.

As a result, the liquid present in the potato is obtained. However, the liquid formulated contains a pure white color substance known as starch. Starch is again kept for 1 to 2 hours for the best results.

Potato Starch is widely used in cooking due to the presence of extraordinary nutrients and high tolerance towards high temperatures.

Potato Starch is used to put on a sweet and luscious flavor, to thicken the liquid ingredients, and to stabilize the dishes. Moreover, it is used to cook noodles, sauces, pudding, and to manufacture sugar and wines.

potato starch

Main Differences Between Corn Starch and Potato Starch

  1. Corn Starch is natural and healthy starch formulated from the corn kernel of maize plants, whereas Potato Starch is healthful and unadulterated starch that is formulated from potatoes.
  2. The color of Corn Starch varies from yellow to pure white, whereas the color of Potato Starch is pure white.
  3. A high amount of nutrients such as carbohydrates, sugar, fiber, protein, and fat are present in Corn Strach, whereas In Potato Starch, Low amounts of nutrients are present
  4. Corn Starch has very low-temperature tolerance, whereas High-temperature tolerance.
  5. Corn Starch improves skin and gut health, whereas Potato Starch can improve intestinal health and increase bowel movements.
Difference Between Corn Starch and Potato Starch
References
  1. https://www.sciencedirect.com/science/article/pii/B9780127462707500203
  2. https://academic.oup.com/jn/article-abstract/127/7/1349/4728808
  3. https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.1194
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