TY - JOUR
T1 - Molecular interactions in starch-water systems
T2 - Effect of increasing starch concentration
AU - Goldstein, Avi
AU - Nantanga, Komeine Kotokeni Mekondjo
AU - Seetharaman, Koushik
PY - 2010
Y1 - 2010
N2 - Starch is a major part of our diet. Food processing determines the physicochemical properties of starch in processed foods. An understanding of such properties is important in the development of strategies tomodulatedesirable textural attributes as well as the digestibility of starch in foods such as baked and extruded products. This review summarises the molecular interactions that occur during gelatinization and retrogradation of starch molecules studied using starch-water systems focusing on those with starch concentrations of 60-150% db relevant to baked and extruded foods. Little information exists on effects of starch concentration on digestibility and polymer conformations and structures of processed starch in concentrated systems.
AB - Starch is a major part of our diet. Food processing determines the physicochemical properties of starch in processed foods. An understanding of such properties is important in the development of strategies tomodulatedesirable textural attributes as well as the digestibility of starch in foods such as baked and extruded products. This review summarises the molecular interactions that occur during gelatinization and retrogradation of starch molecules studied using starch-water systems focusing on those with starch concentrations of 60-150% db relevant to baked and extruded foods. Little information exists on effects of starch concentration on digestibility and polymer conformations and structures of processed starch in concentrated systems.
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U2 - 10.1094/CCHEM-87-4-0370
DO - 10.1094/CCHEM-87-4-0370
M3 - Review article
AN - SCOPUS:77955595615
SN - 0009-0352
VL - 87
SP - 370
EP - 375
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 4
ER -