Application of Starch and Starch-Based Products in Food Industry

Abstract

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

“…It is the main source of carbohydrates in human food and a specific energy store used for plant regeneration. In its natural (native) form, granular starch is present in most cereal seeds and tuber roots (Yazid et al 2018). Starches of different origin may differ in terms of their granular morphology (size, shape, presence or absence of pores, channels, and cavities), molecular structure (amylose and amylopectin structures), the ratio of amylose to amylopectin, and the content of non-starch components.…”

A Review of Bioplastics and Their Adoption in the Circular Economy

“…TPS can be used on its own, though very often it is used as part of polymeric blends with polymers such as PLA and other polyesters, to improve its properties. Starch-based plastics find different applications in the packaging, food, textile and pharmaceutical industry [ 88 , 89 , 90 ].…”

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

“…These flours are used both in the preparation of homemade foods such as tortillas, arepas, fritters, cakes, among others, and in the industry of products for direct consumption such as bread, desserts, and instant soups [ 143 ]. Starch is the main cassava processing product used as raw material and ingredient for producing food-processed products such as bread, instant soups, rice, frozen products, and processed fruits [ 144 ]. It is estimated that starch production will increase annually, up to 376,000 tons globally, for its commercialization during 2019–2024 [ 145 ].…”