Asian Journal of Home Science

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Starch : Modification Techniques and Resistant Starch on Human Wellness


Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., India
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., India
     

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Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.

Keywords

Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human Health
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  • Starch : Modification Techniques and Resistant Starch on Human Wellness

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Authors

I. Nousheen Noorul Iyn
Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
P. Banumathi
Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
S. Kanchana
Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
S. P. Sundaram
Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., India
S. M. Ibrahim
Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., India
M. Ilamaran
Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India
J. Selvi
Home Science College and Research Institute, T.N.A.U., Madurai, T.N., India

Abstract


Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.

Keywords


Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human Health

References