Journal of Food, Agriculture and Environment

Physically modified starches: A review

Author(s):

Gholamhossein Haghayegh ^1*, Regine Schoenlechner ²

Recieved Date: 2010-10-20, Accepted Date: 2011-01-12

Abstract:

Native starch granules are insoluble at room temperature, highly resistant to enzymatic hydrolysis and lack specific functional properties. As starch in its native form is relatively inert, it must be modified to disrupt the granule structure and induce required functional properties. Modified starches are of commercial interest for use in food industries. Various methods have been developed to produce a range of modified starches with a variety of physical characteristics and applications. This review aims to summarize the latest developments and recent knowledge regarding physically modified starches. The paper covers modification methods such as drum drying, extrusion cooking, spray drying, small granule starches, annealing and heat-moisture treatment, as well as high hydrostatic pressure treatment of starches.

Keywords:

Physically modified starches, functional properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 27-29

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