Benedicts tests for the presence of monosaccharides. It will turn a yellow to red color if it is a positive test, but it does not so starch does not contain monosaccharides.
...Actually..... If starch is heated at 250 degrees Celsius, it breaks down into sugar! a saccharide! The intense heat denatures the the starch and transforms it into sugar. Also, if you have starch and amylase ( enzyme found in your saliva) and heat that to 37 degrees Celsius, you will also get a sugar, but in the form of glucose!
starch solution is a milky color
blue
gold
Yellowish brown.
The color of starch after iodine has been added is deep blue to black.
With 2ml of starch solution 2ml of saturated ammonium sulphate solution is added. Formation of gelatinous precipitate gives confirmation of presence of starch
The solution turns purple.
The color formed by reaction between starch and iodine is much more intense than the color of iodine itself, so that the end point can be determined more sensitively with than without starch.
Yellowish brown.
when starch indicator is added, the solution turns from dark blue-black to colourless.
A deep blue colour
the color of the leaf become brown-black after the iodine solution was added.
starch
When iodine is added to starch it turns a blackish color due to a chemical reaction.
The color of starch after iodine has been added is deep blue to black.
white turbid solution
With 2ml of starch solution 2ml of saturated ammonium sulphate solution is added. Formation of gelatinous precipitate gives confirmation of presence of starch
Blue .
light orange/ yellow
The starch indicator solution will diffuse out of the bag (cell) into the beaker, changing the color of the starch solution to a blue, purple, or black color (assuming that it's iodine). The color of the indicator solution inside the bag will not change, because only the glucose can diffuse into the bag, but the starch cannot diffuse into the bag.