Modified Starches and Their Usages in Selected Food Products: A Review Study

Abstract

Modified starches have been developed for a very long time and it applications in food industry are really significant nowadays. This paper will elaborate more about the definition and classifications of modified starches by considering several modification techniques such as physical, chemical, and enzymatic treatment. Review on journal's papers of current decade has been done so as to observe the latest applications of modified starches in the food industry. In order to organize the findings, they have been divided into several sub-groups according to its functional applications, as fat replacer/fat mimetic, as texture improver, for high nutritional claim, for high shear and temperature stability, and for flavor oil encapsulation. Examples on its recent applications of specific foods products were also included. Hopefully this paper will assist anyone especially students who wants to get information about the latest applications of modified starch in the food industry.

Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

“…In general, native starches produce weak-bodied, cohesive, rubbery pastes when heated and undesirable gels when the pastes are cooled (Abbas et al, 2010). In order to meet its intended function, physical, chemical or enzymatic modifications are applied to achieve the functional properties not found in native starches (Dura et al, 2014).…”

Enzyme-Catalyzed Modifications of Polysaccharides and Poly(ethylene glycol)

“…Many of these enzymes, such as amylase and pullulanase, deal with hydrolysis and debranching [64][65][66][67][68]. In the context of the present article, most of the enzyme-catalyzed reactions described in the previous sections also pertain to starch.…”

Research of rheological properties of mayonnaise sauce with grape skin powder

“…But through the use of thickeners and stabilizers in mayonnaise sauce recipes finished products have a full, rich, «creamy» flavor. As for the production of mayonnaise sauce with increased biological value, be aware, that the starches pre sence will significantly increace the product glycemic index and will make it desirable for eating by diabetics [14]. Introduction of thickeners from the class of polysaccharides, which are able to increase the aggregative emulsions stability and is a source of soluble dietary fiber, in emulsion products recipes is effective [15].…”