Applications of modified starch in food

Sepideh Saboonchi¹ Afsoon Mehran² Parisa Bahramizadeh³ Ramona Massoud⁴

1) Meiji Stauffer, Food safety & Quality Department, Santa Ana, California, USA
2) Department of Food research, standard Organization, Tehran, Iran
3) Department of Food research, standard Organization, Tehran, Iran
4) Department of Food research, standard Organization, Tehran, Iran

Publication : 3rd International Congress On Engineering, Technology and Innovation(eticong.com/3rd)
Abstract :
Abstract Starch is one of the most abundant raw materials for various foodstuffs. It is mainly from cereals including potato, wheat, rice, barley and corn. Starchy foods have been consumed for many years and there is a surplus demand for these products. The native starches are limited in their application as they are unstable with the changes of temperature, pH and food conditions. They are likely to decompose and retrograde. Therefore, the native starches are often modified to have special properties like solubility, texture, adhesion and heat tolerance to the industrial temperature processes. This study reviews the most commons methods of starch modifications physically and chemically and explain their various applications in different food industry.
Keywords : Keywords: Starch Modification Physical Chemical Food