13
been used to prepare resistant starches which are further used to prepare slow digestible food products for example cookies, muffins and breads. In recent years, modified starches are being used for high shear and temperature stability, and for the
encapsulation and controlled release of different pigments, flavors and oils. Other
related benefits of modified starches are: stabilizer, emulsifier, thickening agent,
dusting agent, drying aids, binder, clouding agent, suspending agent and for freezethaw stability (Abbas et al. 2010). Modified starches have also been used to produce
biopolymer films (biodegradable films) to partially or entirely replace plastic polymers because of low cost and biodegradability and good mechanical properties (Xie
et al. 2005).
Conclusions
Starch is the reserve carbohydrate in plant and plant materials and undoubtedly has
been widely researched. The shortcomings in native starches, such as insolubility in
cold water, high viscosity, and thickening after cooking, syneresis, tendency to easily retrograde and the loss of ordered structure after gelatinization in starchy food
systems can be overcome. Modification of starches is being carried out since long
and allows starches to be used in a variety of food applications. The physical, enzymatic and genetic modification of starch has been most promising with a large number of newer methods in starch modification being continuously explored. Though
the efforts are large in chemical modification, the health of the consumer and environmental concerns should also be taken into consideration. Starch may be added to
foods in order to provide thickening or product stability or potentially to carry flavors. There is still much to learn about starch granules and its modification, although
considerable progress has been made in recent years.
References
Abbas, K. A., Khalil, S. K., & Hussin, A. S. M. (2010). Modified starches and their usages in
selected food products: A review study. Journal of Agricultural Science, 2(2), 90.
Adebowale, K. O., & Lawal, O. S. (2003). Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments.
Food Hydrocolloids, 17(3), 265–272.
Ai, Y., & Jane, J. L. (2015). Gelatinization and rheological properties of starch. Starch-Stärke,
67(3–4), 213–224.
Akubor, P. I. (2007). Chemical and functional properties of modified and unmodified cassava and
sweet potato starches. Journal of Food Science and Technology, 44, 260–263.
Alexander, R. J. (1995). Potato starch: New prospects for an old product. Cereal Foods World, 40,
763–764.
Amorim, E. O. C., Doval, V. C., & Cristianini, M. (2011). Effect of ozonation on the sensory
characteristics and pasting properties of cassava starch. Procedia Food Science, 1, 914–919.
Starch: An Overview
been used to prepare resistant starches which are further used to prepare slow digestible food products for example cookies, muffins and breads. In recent years, modified starches are being used for high shear and temperature stability, and for the
encapsulation and controlled release of different pigments, flavors and oils. Other
related benefits of modified starches are: stabilizer, emulsifier, thickening agent,
dusting agent, drying aids, binder, clouding agent, suspending agent and for freezethaw stability (Abbas et al. 2010). Modified starches have also been used to produce
biopolymer films (biodegradable films) to partially or entirely replace plastic polymers because of low cost and biodegradability and good mechanical properties (Xie
et al. 2005).
Conclusions
Starch is the reserve carbohydrate in plant and plant materials and undoubtedly has
been widely researched. The shortcomings in native starches, such as insolubility in
cold water, high viscosity, and thickening after cooking, syneresis, tendency to easily retrograde and the loss of ordered structure after gelatinization in starchy food
systems can be overcome. Modification of starches is being carried out since long
and allows starches to be used in a variety of food applications. The physical, enzymatic and genetic modification of starch has been most promising with a large number of newer methods in starch modification being continuously explored. Though
the efforts are large in chemical modification, the health of the consumer and environmental concerns should also be taken into consideration. Starch may be added to
foods in order to provide thickening or product stability or potentially to carry flavors. There is still much to learn about starch granules and its modification, although
considerable progress has been made in recent years.
References
Abbas, K. A., Khalil, S. K., & Hussin, A. S. M. (2010). Modified starches and their usages in
selected food products: A review study. Journal of Agricultural Science, 2(2), 90.
Adebowale, K. O., & Lawal, O. S. (2003). Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments.
Food Hydrocolloids, 17(3), 265–272.
Ai, Y., & Jane, J. L. (2015). Gelatinization and rheological properties of starch. Starch-Stärke,
67(3–4), 213–224.
Akubor, P. I. (2007). Chemical and functional properties of modified and unmodified cassava and
sweet potato starches. Journal of Food Science and Technology, 44, 260–263.
Alexander, R. J. (1995). Potato starch: New prospects for an old product. Cereal Foods World, 40,
763–764.
Amorim, E. O. C., Doval, V. C., & Cristianini, M. (2011). Effect of ozonation on the sensory
characteristics and pasting properties of cassava starch. Procedia Food Science, 1, 914–919.
Starch: An Overview