Starch Ingredients Research Articles

Microwave Cooking of Some or All High Starch Ingredients of Cattle Feed Concentrate Improves Nutritional Value and In Vitro Bioavailability.

Microwaving has been used to qualitatively improve feed ingredients prior to including them in cattle feed. However, it is not known whether feed ingredients should be microwaved separately or in a mixture before being included in cattle feed concentrates. In the current study, the effects of the partial and full microwaving of high starch ingredients were investigated regarding their impact on the nutritional composition, physicochemical properties, and in vitro digestibility of feed concentrates. The cassava was microwave-irradiated before being mixed with other ingredients (MC, 35% of formulation). A microwave-cooked cassava-corn meal mixture (MCC, 45% of formulation) and a combination of all solid components (MSI, 96% of formulation) were also compared. A feed containing non-microwaved ingredients was formulated and served as the control (NM). Significantly altered proximate compositions and nutritive profiles were observed in all the microwaved components (p < 0.05). The observed modifications in pHs, water absorption capacities, thermal properties (differential scanning calorimetry), diffraction patterns (X-ray diffractometry), and microstructures (scanning electron microscopy) indicated enhanced enzymatic hydrolysis in vitro. A higher cellulase organic matter solubility and digestible organic matter were observed in the MCC and MSIs feeds relative to the control NM (p < 0.05). These findings indicate a combination of components could be added to feedstock before it is microwave processed to potentially include this pretreatment in the feed production process.

Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch

Despite being an effective and clean-label method, heat-moisture treatment (HMT) is not commonly used for starch modification in industry due to the difficulty of scale-up. This study aimed to develop a novel method of using extrusion combined with high-temperature drying (EHTD) as an alternative to HMT for starch modification. Pea starch was subjected to extrusion at 37.5 % moisture level and with a low-temperature profile (≤ 65 °C), followed by immediate heating at 130 °C for 1 h. EHTD significantly damaged the granules, altered the X-ray diffraction pattern, and reduced the relative crystallinity of pea starch. Overall, EHTD-modified pea starch exhibited increased gelatinization temperatures and decreased gelatinization enthalpy change, lowered pasting viscosity and gel hardness, as well as enhanced enzymatic resistance than the native pea starch. More importantly, in a human feeding trial (n = 20 healthy participants) to monitor plasma glucose response over a period of 2 h after consuming water-boiled sample (35 g starch, dry basis), EHTD-modified pea starch exhibited 22 % reduction (p < 0.01) in plasma glucose incremental area under the curve as compared to the native counterpart. The results indicated that EHTD could be a new simple and clean-label method to produce functional and low-glycemic starch ingredients.

Exploring a GtfB-Type 4,6-α-Glucanotransferase to Synthesize the (α1 → 6) Linkages in Linear Chain and Branching Points from Amylose and Enhance the Functional Property of Granular Corn Starches.

Starch-converting α-glucanotransferases of glycoside hydrolase family 70 (GH70) are promising enzymatic tools for the production of diverse α-glucans with (potential) commercial applications in food and health and as biomaterials. In this study, a novel GtfB enzyme from Weissella confusa MBF8-1 was screened in the National Center for Biotechnology Information (NCBI) nonredundant protein database. The enzyme (named WcMBF8-1 GtfB) displayed high conservation in motifs I-IV with other GtfB enzymes but possessed unique variations in several substrate-binding residues. Structural characterizations of its α-glucan products revealed that WcMBF8-1 GtfB exhibited an atypical 4,6-α-glucanotransferase activity and was capable of catalyzing, by cleaving off (α1 → 4)-linkages in starch-like substrates and the synthesis of linear (α1 → 6) linkages and (α1 → 4,6) branching points. The product specificity enlarges the diversity of α-glucans and facilitates recognition of the determinants of the linkage specificity in GtfB enzymes. Furthermore, the contents of slowly digestible starch and resistant starch of granular corn starches, modified by WcMBF8-1 GtfB, increased by 6.7%, which suggested the potential value for the utilization of WcMBF8-1 GtfB to prepare "clean-label" starch ingredients with improved functional attributes.

Impact of a retrograded starch ingredient obtained from Negro Jamapa beans (Phaseolus vulgaris L. Negro Jamapa) on glucose metabolism and oxidative stress in induced diabetic lab rats model

A retrograded starch ingredient obtained from Negro Jampa beans (Phaseolus vulgaris L. Negro Jamapa), applying a debranching process (18 U/g for 12 h) and retrogradation (2 °C for 3 days), was evaluated as a potential functional ingredient to improve glucose homeostasis in a diabetic animal model.The obtained ingredient was reduced in rapid digestible starch amount compared to its related isolated native starch (34.1 % and 53.6 %, respectively) and resistant (33.4 % and 22.3 %, respectively). Therefore, a reduced total digestibility was determined for the obtained ingredient compared to native starch (51.5 % and 79 %, respectively). As consequence, diabetic animals fed with functional ingredient replacement (30 %) showed a lower and attenuated postprandial glucose levels, reducing the hyperglycaemic condition, compared with the non-treated animals (r2 = 0.9775; p ≤ 0.05), reducing the glucose serum levels 73 % compared (17.21 vs 23.6 mmol/L, respectively). Also, significant improvement on weight gain (49.75 ± 34.1 g) compared to non-treated (18.14 ± 45.52 g), as well as lower insulin resistance index and improved oxidative stress status was determined for the treated group.These results highlight the potential of retrograded starch obtained from Negro Jamapa beans as a functional ingredient focus on the improvement of the glucose homeostasis and diabetic condition.

The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch-Gum Gels.

The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development.

Enzymatic potato starch modification and structure-function analysis of six diverse GH77 4-alpha-glucanotransferases

4-α-glucanotransferase (EC 2.4.1.25) mediated glucan transfer in starch provides opportunities for production of clean label starch ingredients with unique gelling properties. 4-α-glucanotransferases can be found in glycoside hydrolase (GH) family GH13, GH57, and in the monospecific glycoside hydrolase family 77 (GH77). Here, pH-temperature optima, steady-state kinetics, potato starch modifying properties and structural folds are reported for six phylogenetically distinct GH77 members, representing four different domain architectures including a novel multi-domain 4-α-glucanotransferase from Lactococcus lactis. Four of the enzymes exhibited starch modifying activity leading to a gradual decrease of the amylose content, elongation of amylopectin chains, and enabled formation of firm starch gels. Unexpectedly, these diverse enzymes catalyzed similar changes in chain length distributions. However, the amylose depletion and amylopectin elongation rates spanned more than two orders of magnitude between the enzyme showing very different specific activities. Tt4αGT from Thermus thermophilus had highest temperature optimum (73 °C) and superior potato starch modifying efficacy compared to the other five enzymes.

Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation

Rice paper or wrapper was a common product in Asian cuisine. This product was usually processed from starch-based materials like wheat flour, rice flour, mung bean flour, cassava starch, and other ingredients. The mechanical attributes of rice paper greatly contributed to the customer's acceptance. In Vietnam, rice flour was used as the main material for rice paper making. Rice flour had poor resistance to shear force and low elastic gel-forming capability; therefore, reinforcement of mechanical properties was very important. Carboxymethyl cellulose (CMC), a polysaccharide with numerous functional properties, was used in the food industry to improve the physical strength of starch-based films. This research evaluated the incorporation of CMC in different proportions (0-2%) on the moisture content, strained intensity, elongation at disrupting, and fracture hardness of the edible glutinous rice paper. Results showed that CMC supplementation increased moisture content and strained intensity while decreasing elongation at disrupting and fracture hardness. 1.5% CMC was adequate to intensify the mechanical attributes of the edible sticky rice paper.

High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch

To systematically explore the effects of high-voltage and short-time (HV-ST) dielectric barrier discharge (DBD) plasma treatment on Tartary buckwheat starch (TBS), TBS was treated at 15 and 20 kV for 20 and 40 s. Compared to native starch, more corrosions and holes were observed on the surfaces of plasma-modified TBS observed by SEM. Increased crystallinity and short-range structure order in plasma-modified TBS were determined using XRD and FT-IR respectively, while the average chain length and amylose content decreased, with lowest values (13.5 and 6.9%) in sample 20–40. Meanwhile, the solubility and paste clarity of plasma-modified TBS increased, whereas the viscosities decreased, enhancing in vitro digestibility with highest value (79.5%) in sample 20–40. These changes of TBS properties positively correlated with the treatment voltage and time length. Therefore, HV-ST DBD plasma treatment served as an effective tool for altering the properties of TBS. It is favorable for the applications of starch ingredients with low viscosity and high paste clarity, as well as accelerating starch hydrolyzation processes, such as brewing and food fermentation.

Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality

Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an “inside-out” pattern, MGA hydrolyzed HAMS to a very low degree through “surface pitting”, thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop “clean-label” starch ingredients with enhanced functional properties.

Sulawesi endemic tubers and perimedular flour properties an initial consideration for alternative sources for food starch ingredient

North Sulawesi is located in the North-Eastern regions of the Indonesian Archipelago. As it is with most parts of Indonesia, North Sulawesi is dependent on rice as their staple food. Not all islands within the North Sulawesi cluster of islands can grow paddy or corn for their carbohydrate needs or starch ingredients in their diet and must have them shipped from other places with the dire consequences of transportation costs. The endemic biodiversity of these islands also has many plants with the potential as an alternative food carbohydrate source. This study was to explore these endemic plants for potential food ingredients for starch replacements for rice and corn. The many diversities available for these starch ingredients amongst them are tuber sources (Taro – Colocasia esculenta, Dalugha – Cyrtosperma merkusii, Gembili – Discorea esculenta and Banggai – Discorea alata) and perimedular sources (Sago Tanah and Sago Baruk). Many studies have researched these plants individually in various originating from many other parts of the world, but not many have made a head-to-head comparison and explored the potentials of these underutilized plants as starch food ingredients. This study extracted starches of these plants in a standardized manner and compared the properties side-by-side. These plants were found to be potentially healthy alternatives to rice as functional food starch with lower digestibility which would lead to lower GI staples, especially for the livelihoods of North Sulawesi coastal dwellers.

Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

Effect of Total Starch and Resistant Starch in Commercial Extruded Dog Foods on Gastric Emptying in Siberian Huskies.

Simple SummaryGastric emptying is the release of nutrients from the stomach into the small intestine. The rate at which gastric emptying occurs may be associated with diabetes and obesity risk in humans and could help prevent weight gain in dogs. The largest portion of carbohydrates in pet diets is provided by various starches that are digested and absorbed at different rates. This study investigated the effects of common starch ingredients found in commercial dog foods on the gastric emptying rate in dogs. Dogs received each test diet once (4 total) and a glucose control twice in a randomized order, along with acetaminophen. Blood samples were taken once prior to meal consumption and at multiple time points after to determine acetaminophen concentrations. A mathematical model was used to estimate the rate of gastric emptying using postprandial acetaminophen concentrations. Overall, more gastric emptying occurred at a faster rate in dogs when fed the diet containing the highest fraction of starch ingredients resistant to canine digestion. These findings suggest that the inclusion of different starch sources may be associated with altered digestion and absorption of nutrients, which consequently affects gastric emptying rate. The link between carbohydrate sources and gastric emptying may provide a mechanism to prevent weight gain in dogs.Gastric emptying rate (GER) may impact diabetes and obesity in humans and could provide a method to reduce canine weight gain. Starch, the most common source of carbohydrates (CHOs) in pet food, is classified as rapidly or slowly digestible, or resistant to digestion. This study investigated starch source effects in commercial extruded dog foods on the GER of 11 healthy adult Siberian Huskies. Test diets were classified as traditional, grain-free, whole-grain, and vegan. Dogs received each diet once, a glucose control twice, and acetaminophen (Ac) as a marker for GER in a randomized, partially replicated, 6 × 6 Latin square design. Pre- and post-prandial blood samples were collected at 16 timepoints from −15 to 480 min. Serum Ac concentrations were assessed via standard spectrophotometric assays and fitted with a mathematical model to estimate parameters of GER. Parameter values were subjected to ANOVA, with period and treatment as fixed effects and dog as a random effect. More total emptying (p = 0.074) occurred at a faster rate (p = 0.028) in dogs fed the grain-free diet, which contained the lowest total starch (34.03 ± 0.23%) and highest resistant starch (0.52 ± 0.007%). This research may benefit future diet formulations to reduce the prevalence of canine weight gain.

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

Stability of fumonisin B1 and its bioaccessibility in extruded corn-based products.

Fumonisins are a group of mycotoxins commonly associated with corn-based products and require innovative alternatives to control exposure to its toxicity. The objective of this research was to determine the effect of amylose and resistant starch on fumonisin B1 (FB1) levels in extruded corn-based products as well as the toxin bioaccessibility upon digestion. Cornmeal contaminated with FB1 (1.5µg/g) was extruded alone or combined with high-amylose corn starch (20%, w/w). FB1 was quantified both in the unextruded and extruded products by HPLC (high-performance liquid chromatography) fluorescence detector with pre-column derivatization. Samples were then subjected to an in vitro digestion model to evaluate the stability of the interaction between FB1 and the corn matrix extruded. The addition of high-amylose corn starch further reduced the detection of FB1 (74.9%), when compared with the effect of the extrusion alone (66.0%), confirming the binding of FB1 with the macromolecules or resistant starch. The bound fumonisin was stable upon simulated gastric digestion, and the duodenal bioaccessibility of free FB1 was lower than 35% when high-amylose corn starch ingredient was used in the product. Principal component analysis (PCA) showed that high-amylose corn starch and resistant starch content influenced the reduction of FB1 and its duodenal bioaccessibility. This study for the first time shows that addition of high-amylose corn starch during extrusion is an innovative strategy to reduce FB1 release under digestive conditions, therefore useful in mitigating the exposure to this mycotoxin.

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4. In this study, structural change of RS4 during ultrasonic treatment and its resulting digestibility was investigated. Results from scanning electron microscopy, particle size analysis, chemical composition analysis, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that ultrasonic treatment remained the granule morphology, increased the apparent amylose content, reduced the particle size, destroyed the crystalline structure, decreased the helical orders, but enhanced the short-range molecular orders of ultrasonic-processed RS4. In vitro digestibility analysis showed that the total content of rapidly digestible starch and slowly digestible starch was increased, whereas the content of resistant starch was decreased. Overall, ultrasonic treatment substantially reduced the enzymatic resistance of RS4, indicating that RS4 was not stability against the non-thermal processing technology of ultrasonic treatment.

Glycemic response in nonracing sled dogs fed single starch ingredients and commercial extruded dog foods with different carbohydrate sources.

This study adapted the established glycemic index (GI) methodology used in human research to perform two studies in sled dogs in order to assess the blood glucose-raising potential of pulse-based dog foods. The first was a pilot study (n = 6 dogs) to determine the GI of single starch sources (white bread, cooked white rice, and cooked green lentils) using a glucose solution as control. Next, the effect on glycemic and insulinemic meal responses and GI of commercial extruded dog foods containing different categories of starch sources (traditional grain, whole grain, grain-free, and vegan) were investigated on 11 dogs using a glucose control. Results were compared using repeated measures analysis of variance (ANOVA). Consumption of 10 g of available carbohydrate (Av CHO) was insufficient to elicit a measurable response in blood glucose for GI determination, and as such, the amount was increased to 25 g for the second study. The GI (±SE) of the single starch sources and dog foods was: white bread: 47 ± 11, cooked white rice: 71 ± 14, cooked green lentils: 60 ± 20 (P = 0.569), traditional grain: 83 ± 17, whole grain: 56 ± 8, grain-free: 41 ± 6, and vegan: 65 ± 15 (P = 0.154). No statistical differences in glycemic response over time were observed between the single starch sources or the extruded diets tested (P = 0.1412; P = 0.2651). The insulinemic response elicited by the extruded diets was also not different (P = 0.079); however, the traditional grain diet did have the slowest time to peak for insulin (P = 0.0078). Among single starch sources and extruded dog foods, there were no differences in the glycemic indices measured in this study. The GI methodology has not been validated for use in canine species, and it is likely that our results were due to higher interindividual variation or inadequate study power. Regardless, this study will serve to better define future studies to investigate the potential physiological benefits of low GI foods for dogs.

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives.

Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.

Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet

The influences of atmospheric pressure plasma jet on different physicochemical properties of corn starch were evaluated after treated with the plasma jet (30 min) at different strengths (400 W–800 W). Our results demonstrated that residual aging effects of plasma on starch could be eliminated by washing the treated samples with distilled water at a ratio of 1:30, w/v. After plasma and washing treatments, significant (p < 0.05) reductions in pasting properties including peak viscosity, final viscosity, and setback of starch samples (up to −87.1%, −92.0%, and −93.3%, respectively) were observed with increasing plasma intensity. Apparently, plasma jet could increase the solubility and paste clarity of starch sample. Surface morphological characterization illustrated that plasma etching resulted in some physical changes on starch granules. Modifications in these physicochemical properties of corn starch by employing the plasma jet treatment might be useful in food applications requiring starch ingredients of low viscosity and high paste clarity.