Why modified food starches are needed

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Why modified food starches are needed

  1. 1. Formation and Applications of Modified Starch in Food Industry K.D.Chanudi Seminar in Food Science and Technology Department of Food Science and Technology Faculty of Agriculture
  2. 2. Why Modified Food Starches are Needed ?
  3. 3. Reasons for Modifying Starches • Provide functional attributes • abundant and readily available • provide an economic advantage
  4. 4. Problems of Native Starches • Narrow Peak Viscosity Range
  5. 5. Texture and Stability Limitations • Poor stability • Poor processing tolerance • Cohesive texture • Insolubility in cold water • Loss of viscosity
  6. 6. Applications of Modified Starch Products Sauces(Mayonnaise) • Water binding capacity • Thickening • stabilization Beverages (Tea, coffee) • Stable emulsions • Good dispersibility • High solubility • Low viscosity
  7. 7. Jellies • Texture similar to gelatin • As a ingredient • Easy to disperse Ice-cream • Thermal stabilization • Water binding capacity • Thickening • Texture development • Provide bulk
  8. 8. Types of Modified Food Starches • Physical Modification • Chemical Modification • Enzymatic Modification • Genetic Modification
  9. 9. Physical modification • Heat - moisture treatment • Annealing • Retrogradation • Pregelatinization Chemical Modification • cross - linking • Esterification • Acid Treatment • Oxidation
  10. 10. Functional Advantages Heat - moisture treatment • decrease granular swelling • decrease peak viscosity • increase gelatinization temperatures • decrease amylase leaching • increase thermal stability
  11. 11. Cross linking • Reduce peak viscosity • increase stability • increase freeze thaw stability Oxidation • lower dispersion viscosity • retard recrystallization
  12. 12. Acid Treatment • Decrease viscosity Viscosity Time Cornstarch + water Cornstarch + water + 1.7% acetic acid Viscosity Time Cornstarch + water Cornstarch + water + 1.7% acetic acid Viscosity Time Cornstarch + water Cornstarch + water + 1.7% acetic acid effect of Acid on Starch Pasting
  13. 13. Physical Forms of Starch • Dry • swollen • molecular dispersion • dry film

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