Abstract
Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the appreciation of comestibles and other consumable goods. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of regular and waxy potato starch in comparison to other starches. Furthermore, an overview of different types of potato starch modification is presented and their use in food production is discussed. This chapter ends with an outlook on future trends.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Similar Papers
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.