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.
This paper emphasized the significance of the glass transition temperature (Tg) by highliting its applications in drying (hot air and freeze drying) for various food systems such as skim milk powders, rice kernels, starch and sugar products and some freeze-dried products such as strawberries and surimi. The study revealed that the major components of the specified foods (which consist of mixture of ingredients), for example lactose in skim milk powder and sucrose in sugar mixtures, will influence the glass transition temperature of the food. Moreover, Tg is an important parameters for determining the optimum processing conditions of dried products. Thus, it is used in designing drying equipment to meet the purpose. In general, Tg affects the physical properties of food such as stickiness, caking and agglomeration. The effect of moisture content on Tg was covered by almost all studies focusing on Tg of foods. Meanwhile, the effect of pressure on Tg was not well covered due to its scarce availability in the existing literature. In term of test methods for determining the Tg of foods, it seems that not all test methods are suitable for certain type of foods, accordingly, more study on the recommended test methods should be carried out.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.