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The Application of Modified Starch Products in Various Foods

Do you know the many uses of modified starch in the food industry? Read our article & know why modified starch is a better ingredient than its native form. https://bit.ly/2YaMwHs

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The Application of Modified Starch Products in Various Foods

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  1. The Application of Modified Starch Products in Various Foods Chips, nuggets, cheese, fries and crème dessert have been people’s favourite foods for many years, particularly from the times modified starch started to penetrate the food industry. Modified starch or starch derivative is obtained after altering native starch, physically, chemically or enzymatically. Known as a polysaccharide, starch is a major source of the energy-giving carbohydrate nutrient and is produced by all green plants. There are many sources of starch but wheat, cassava, corn, potato and tapioca are the main ones through which starch is extracted and converted to modified starch. In the native form, starch lacks many properties pertaining to heat resistance, moisture-holding

  2. capacity, binding, thickening and many more which makes them unsuitable for application in the food industry. The demand for appetizing foods that do not add to the calorie intake and also keep the body healthy is now higher than ever before. Over the years, with the changing trends in the food industry, manufacturers have realized the power of modified starch products. With consumers becoming increasingly health-conscious, food manufacturers have recognized that snacks, baked items, frozen, meat and dairy products that are rich in fibre but low in fat and carbohydrate will enjoy a greater impact among the consumers. No wonder why modified starch products are predicted to have an incremental growth in the upcoming years! In this article, we shall see some of the popular food products that have modified starch as an essential ingredient. 1.Low-fat cheese: Low-fat cheese, particularly the Feta cheese variant, is produced using modified tapioca starch and lecithin. In fact, low-fat Feta cheese contains only 9-16% total fat and is prepared from bovine fat milk (1.6-2.2%). What makes this cheese highly acceptable among consumers is the enhanced flavour and texture as well as the reduced- fat content, all thanks to the tapioca starch and lecithin combination that further undergoes modification procedures. Another low-fat cheese variant is the fresh kashar cheese, produced using a carbohydrate-based fat replacer and two protein-based fat replacers. The result? Low-fat kashar cheese has improved texture, taste and sensory features. 2.Crispy snacks: Native starch when altered using modified starch technology, imparts the crispy and crunchy attribute to snack products. High amylose corn starch is the primary ingredient in fried snack items that give a crispy and crunchy mouthfeel. One of the most

  3. important qualities of battered food is crispiness and by including the modified starch into the dough with controlled water absorption, snack items possess increased crispness, enhanced texture, less waxiness, low oil content and high palatability. 3.Bread making: Modified starch is popular for its excellent texture improving ability in the food industry. Simply put, modified starch provides enhanced viscosity for canned foods, crispness to biscuits and crackers, fibrousness to certain foods and improved quality of course! Hence, modified starch plays a vital role in improving the texture and quality of the dough used for making bread. Bread prepared using native starch have a dry feel but if replaced with modified starch, show lower peak viscosity and smaller breakdown. Previously, wheat flour was the main ingredient used in the dough for bread making. But a study by Hung & Morita in 2004 has made it clear that substituting wheat flour with cross-linked cornstarches (CLCSs) made the dough stronger and more stable while producing a bigger loaf of bread. Besides, the substitution of wheat flour with cross-linked cornstarches improved the extensibility, rheological properties and resistance of the dough, thereby enhancing the overall quality of the bread. Conclusion: The onset of convenient food has compelled us to recognize the number of functions modified starch products serve. Be it for their increasing paste clarity, resistance to shear and high temperatures, improved texture and adhesion properties or as superior thickening agents, modified starch serves a wide number of applications in the food industry and is not limited to the ones mentioned above only. As acknowledged by modified starch manufacturers around the world, starch derivatives when used in processed meats, noodles, bakery and canned products snacks or bread, offer higher flexibility, increased functionalities and maximum health benefits at cost-effective rates.

  4. Microtec Engineering Group PTY LTD Email: sales@microtecco.com Website: https://microtecco.com/

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