Utilization and health benefits of modified starch: a review

Deepika Kathuria, Sunakshi Gautam and Krishan Datt Sharma

Starch is a polysaccharide insoluble at room temperature, highly challenging for enzymatic hydrolysis and lack specific functional properties which ideally make it unsuitable for application in different food products. To derive the benefits of functional properties and expand its utilization, starch needs to be modified by derivatization. Modification imparts unique properties to meet the requirements for specific applications in the food industry. The most common mode of modification of starch involves physical and chemical treatments, besides enzymatic treatments and genetic modifications have also been developed. Modifications alter the properties of starch including viscosity of a solution, behavior association, and shelf-life stability of final products. Some health benefits like reducing glucose level in the blood, enhancement of intestinal microflora, control of cardiovascular disease etc. are also possessed by starches that are chemically and enzymatically modified. This review is summarized with the latest development and recent knowledge regarding their modification technique, health benefits and recent applications in food industry.

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