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Dry Heat Treatment of Starch

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Starch from different food/plant sources varies in their physicochemical as well as nutritional properties. The inherently imperfect nature of high amylose starch limits its industrial application. In order to achieve the desired characteristics of starch, food industries prefer starch modification as per the requirement of specific food processing. There are different methods, i.e., physical, chemical and enzymatic, developed till date for the modification of starch; however, dry heat treatment (DHT) of starch is preferred the most in the current scenario as it avoids the generation of environmental hazards as well as human health risks, and also economical as compared to other modification methods. Researchers found that the DHT of starch with and without ionic gums (carboxymethyl cellulose, guar gum, sodium alginate, xanthan gum, etc.) significantly improve the various physic-chemical properties, i.e., solubility, pasting viscosity, gelatinization temperature, solubility, etc. while slow down the starch digestibility. A significant effect of DHT on starch granule distribution and size of granules from different starch sources was also recorded. DHT can be a very promising method for modification of starch to get desired physic-chemical properties. The current chapter gives a wide insight into changes in starch properties due to DHT alone and in combination with ionic gum pre-treatments.

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Author notes

  1. Arun Kumar Pandey and Sheetal Thakur contributed equally with all other contributors.

Authors and Affiliations

  1. Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan, India

    Arun Kumar Pandey

  2. University Centre for Research & Development, Department of Biotechnology, Chandigarh University, Gharuan-Mohali, Punjab, India

    Sheetal Thakur

  3. Grain Science and Technology Division, DRDO-Defence Food Research Laboratory, Mysore, Karnataka, India

    Dev Kumar Yadav

Authors
  1. Arun Kumar Pandey
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  2. Sheetal Thakur
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  3. Dev Kumar Yadav
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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Pandey, A.K., Thakur, S., Yadav, D.K. (2023). Dry Heat Treatment 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_7

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