Abstract
Native starch is an important raw material used in the industry. Rheological, pasting, and textural properties of starch are the major functional properties to determine its applications. Key rheological properties of starch include rheology of starch during heating, viscosity of starch paste, and rheological features of starch gel. The pasting properties of starch are commonly quantified by measuring changes in viscosity during the heating and cooling of starch dispersions. The textural characteristics of starch gels have an important role in the classification of sensory and quality of foods. In this this chapter, the rheological, pasting, and textural properties of starch from different botanical sources are compared, and the impacts of other ingredients (sugars, salts and lipids) on the properties are summarized. The relationship of starch functionalities with food quality is also summarized. The information provided will be useful for the applications of starch in the industry.
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