Abstract
Modification of starch is a technique to improve the starch properties which adds value towards the treated starches. The modification uses chemicals, enzymes, and various physical treatments. Among these techniques, physical treatment can be considered the simplest technique to improve starch properties. Currently, microwave heat treatment is being investigated for its potential for improving starch properties. It is an efficient method which involves rapid heating treatment. Microwave heat treatment not only enhances starch physicochemical and functional properties but also improves the functional food characteristic of the treated starch. The treatment helps in increasing the water binding capacity, solubility at lower temperatures, the amount of amylose and increase gelatinization temperature of the starch. Besides that, it decreases the transparency of starch paste, relative crystallinity, swelling power and moisture content. Apart from single microwave treatments, combinations with other treatments have shown that microwave treatment assists in enhancing the effect of modification conducted on the starch. Other than that, improvement in resistant starch content has also been observed, although there are some reports otherwise. The improvement in resistant starch content may add additional value to the starch as higher resistant starch is linked to a lower glycemic index. More can be explored as there are still many unanswered questions on why the treatment gives different outcomes from one to another work. Investigation on the application of microwave-treated starch is still scarce which only focused more on the physicochemical properties and functionality of the starch.
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The authors would like to express their appreciation to the publisher for the opportunity on writing this chapter. The authors also thank the Universiti Putra Malaysia for the access to the resources used in the writing of this chapter.
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Sarbini, S.R., Zailani, M.A. (2023). Microwave Irradiation of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_15
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