Effects of processing and additives on starch physicochemical and digestibility properties

Starch is an important source of energy in the human diet with a variety of taste, texture, physicochemical, and organoleptic properties which is greatly influenced by processing methods and additives. Recently, greater attention is directed towards modifying the physicochemical properties of starch using some processing technologies or additives such as sugars, hydrocolloids, proteins, lipids, and other additives with synergistic effects to improve shelf stability and retard starch digestion through a physical barrier, steric hindrance effects or combination. Extrusion process showed greater potential in altering starch physicochemical and digestibility properties, while high hydrostatic pressure and microwave showed some potential but need further investigation. A ternary complex of starch-lipid-protein produces a supramolecular structure which could accommodate bioactive compounds and food sensitive ingredients as a guest in the V-amylose helix or embedded in the ternary structure, further research is needed in this area especially on the digestibility and bioavailability of the embedded compounds.

Automated summary

Starch is a crucial energy source in the human diet, and its properties can be modified through processing technologies or additives to enhance stability and slow down digestion. Extrusion process has shown potential in altering the properties of starch.