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20 Ιουν 2024 · Native and modified starches are considered effective fat replacers since they have globule sizes similar size and shape to the fat globules. Native starch globules can disperse in the food system and contribute to its sensory attributes the way fat does.
- Starch, Modified Starch, and Extruded Foods | SpringerLink
The common sources of starch include maize, potato, wheat,...
- Starch, Modified Starch, and Extruded Foods | SpringerLink
Starch-based fat replacers, including native starch, modified starch, and maltodextrins, play crucial roles in the low-fat food industry. These fat replacers mimic the physiochemical and sensory properties as fat globules.
1 Ιαν 2012 · This chapter discusses native starches, modified starches from various botanical sources, and clean label starches. For native starches and modified starches, the chapter outlines their production process, where grown, global consumption/usage, some indications of applications and functionality.
11 Φεβ 2021 · Native starches, however, are not suited for food applications and are therefore, modified using different techniques. Starch chemistry has provided opportunities to produce an array of useful chemicals by modifying starch both chemically and enzymatically.
16 Οκτ 2023 · Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies.
9 Μαρ 2023 · Modified starches are a type of food additive that act as a binder, thickener, stabilizer, emulsifier, or gelling agent. Typically, ingredients like corn, wheat, potato, and tapioca are used to create modified food starches.
21 Δεκ 2023 · The common sources of starch include maize, potato, wheat, cassava, and rice, whereas some less common sources include barley, oat, quinoa, sago, sorghum, yam, pulses, pea, and faba beans, among others.
