What color forms when amylase reacts with starch?

When amylase reacts with starch, it breaks down starch into smaller sugar molecules, primarily maltose. The presence of maltose can be detected using iodine solution, which produces a blue-black color when it interacts with intact starch. However, as amylase continues to break down the starch, the blue-black color fades, indicating the presence of simpler sugars rather than starch. Thus, the color change reflects the enzymatic activity of amylase on starch.