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due to the physical entanglement of the chains. In diluted solutions the movement of
molecules is free but with the increasing concentration, a change in viscosity is
noticed. In concentrated solutions, the movement of molecules gets restricted, thus
thickening the solution (Sworn 2003). Starch being the abundant and cheap hydrocolloid is the commonly used thickener. The added advantage of starch is that it does not
impart any taste of its own if used at a concentration of 2–5%. Starch is used to
thicken many foods such as gravies, soups, puddings, sauces and pie fillings. Modified
waxy maize, tapioca and potato starches are preferred for this purpose because of
their enhanced stability to textural changes during marketing and distribution.
Starch as a Gelling Agent
A gel like structure is formed when specific association takes place at junctions in
conformational ordered chains. The process of gelation involves the formation of
three dimensional network that gets formed by the association of dispersed polymer
chains. The three dimensional structure contains the solvent in the interstices. There
is a formation of junction zones which form the regions of association. These junction zones may be formed by two or three polymer chains (Oakenfull and Glicksman
1987). The formation of gel involves the association of randomly dispersed polymer
segments in dispersion in such a way so as to form a three-dimensional network that
contains solvent in the interstices. The associated regions known as ‘junction zones’
may be formed by two or more polymer chains. The gelation process is essentially
the formation of these junction zones (Oakenfull and Glicksman 1987). A variety of
starches are used for gelling. Dent corn starch is used as a gelling agent in pies, puddings, and cheese products. It provides shorter texture and retains shape of the finished product. Blends of gelling and non-gelling starches can be used to provide
intermediate properties, such as slight cut ability in products like salad dressings.
Starch as a Fat Mimetic
Nowadays consumers are becoming more inclined towards eating healthy food.
People are well aware about the adverse health effects associated with overconsumption of fats and oils. To overcome this problem, food manufacturers have
developed products with reduced or no fat. Fat as a food component enhances texture, flavour and keeping quality of food products. Therefore its replacement may
affect the quality of the final product. To deal with such problems, a combination of
non-fat ingredients with different functional properties can be used to replace the
quality attributes when fat is removed. One such ingredient is starch, which needs
to be modified by hydrolysis to be used as a fat replacer. Maltodextrin is a wellrecognized and commercially available fat replacer which is used in low- fat mayonnaise, low- fat butter spreads, margarines, low-fat milk products like ice-creams
and cheese (Sajilata and Singhal 2005).
Recent Advances in the Application of Starch and Resistant Starch
due to the physical entanglement of the chains. In diluted solutions the movement of
molecules is free but with the increasing concentration, a change in viscosity is
noticed. In concentrated solutions, the movement of molecules gets restricted, thus
thickening the solution (Sworn 2003). Starch being the abundant and cheap hydrocolloid is the commonly used thickener. The added advantage of starch is that it does not
impart any taste of its own if used at a concentration of 2–5%. Starch is used to
thicken many foods such as gravies, soups, puddings, sauces and pie fillings. Modified
waxy maize, tapioca and potato starches are preferred for this purpose because of
their enhanced stability to textural changes during marketing and distribution.
Starch as a Gelling Agent
A gel like structure is formed when specific association takes place at junctions in
conformational ordered chains. The process of gelation involves the formation of
three dimensional network that gets formed by the association of dispersed polymer
chains. The three dimensional structure contains the solvent in the interstices. There
is a formation of junction zones which form the regions of association. These junction zones may be formed by two or three polymer chains (Oakenfull and Glicksman
1987). The formation of gel involves the association of randomly dispersed polymer
segments in dispersion in such a way so as to form a three-dimensional network that
contains solvent in the interstices. The associated regions known as ‘junction zones’
may be formed by two or more polymer chains. The gelation process is essentially
the formation of these junction zones (Oakenfull and Glicksman 1987). A variety of
starches are used for gelling. Dent corn starch is used as a gelling agent in pies, puddings, and cheese products. It provides shorter texture and retains shape of the finished product. Blends of gelling and non-gelling starches can be used to provide
intermediate properties, such as slight cut ability in products like salad dressings.
Starch as a Fat Mimetic
Nowadays consumers are becoming more inclined towards eating healthy food.
People are well aware about the adverse health effects associated with overconsumption of fats and oils. To overcome this problem, food manufacturers have
developed products with reduced or no fat. Fat as a food component enhances texture, flavour and keeping quality of food products. Therefore its replacement may
affect the quality of the final product. To deal with such problems, a combination of
non-fat ingredients with different functional properties can be used to replace the
quality attributes when fat is removed. One such ingredient is starch, which needs
to be modified by hydrolysis to be used as a fat replacer. Maltodextrin is a wellrecognized and commercially available fat replacer which is used in low- fat mayonnaise, low- fat butter spreads, margarines, low-fat milk products like ice-creams
and cheese (Sajilata and Singhal 2005).
Recent Advances in the Application of Starch and Resistant Starch