Starch Samples Research Articles

The effect of rice and edible starch compound ratios, starch type, and rice nutrients on Burkholderia gladioli pathovar cocovenenans growth and bongkrekic acid production in wet rice noodles and starch products.

Bongkrekic acid (BA) toxin, produced by Burkholderia gladioli pathovar cocovenenans bacteria, has been implicated in foodborne illness outbreaks. BA poisoning is associated with rice noodle consumption; hence, this study investigated B. cocovenenans growth and BA production in wet rice noodles comprising varying starch ratios, starch types, rice nutrients, and saccharides. Noodles with 100% rice flour had BA concentrations 47.7 times higher than that of 100% starch samples (30.53±1.08mg∙kg-1 VS 0.65±0.03mg∙kg-1). Moreover, protein powder and glucose significantly promoted BA production (P<0.05). Corn starch with 120 μL∙100mL-1 rice oil had a BA concentration of 0.23±0.01mg∙kg-1, which was 31% lower than those without rice oil. Acid-treated starch had a BA concentration 7.24 times higher than that of other natural starch and no BA was detected in acetate starch. Of the carbohydrates tested, only hexacarbon sugars stimulated BA production. Overall, the degree of carbohydrate hydrolysis critically influenced BA formation. Increasing the use of edible starch and reducing the amount of polysaccharides hydrolyzed into monosaccharides during production will mitigate the risk of B. cocovenenans-related food poisoning in rice noodles and starch products. Rice oil serves as a possible additive to hinder BA production.

Development and characterization of acetylated and acetylated surface-modified tapioca starches as a carrier material for linalool

Abstract Linalool compound is easily degraded when exposed to light and oxygen during processing or storage. Therefore, the objective of this work was to develop surface-modified tapioca starch as a carrier for linalool. Surface-modified starch was prepared by various treatments, i.e., enzyme treatment (using STARGEN 002 enzyme), alcohol–enzyme treatment, and acetylation; acetylation was carried out with 20% (w/w, starch dry basis) acetic anhydride. Acetyl percentage (Ac%) and degree of substitution (DS) of the acetylated samples significantly increased with different treatments due to the introduction of acetyl groups in the starch molecules. After acetylation, the percentage crystallinity as well as WR1047/1022 values decreased. The acetylated surface-modified starches showed a reduction in terms of thermal properties and gelatinization enthalpy values. Compared with native starch samples, the granules of acetylated surface-modified starch sample exhibited a rough surface and clumped structures. The encapsulation efficiency of linalool significantly increased from 3.63% to 66.76%. The encapsulated linalool with enzyme-acetylated starch showed significantly low values of linalool reduction (11.00%) over 28 days of storage due to its surface erosion and addition of acetyl groups on granular starch, as evidenced by scanning electron microscopy and Ac% as well as DS results. Among them, the enzyme-acetylated starch had the lowest values of linalool reduction, which could effectively encapsulate linalool and control the linalool reduction value.

Modulating the assembly of starch-lecithin inclusion complexes and its underlying mechanism for controlling starch digestibility under the dense system

Starch-lipid inclusion complexes were used to regulate starch digestibility by changing the binding affinity of digestive enzymes such as α-amylase and α-glucosidase. However, when above a critical aggregation concentration (CAC) of starch and lipid molecules, they tended to self-assemble into double helices or normal micelles respectively, rather than interacting with each other to form starch-lipid complexes. Thus, how to enhance the complexation efficiency under a dense system is the key approach for the improvement of starch bioaccessibility and nutritional function. Herein, based on the dimethyl sulfoxide (DMSO) reverse solvent method, the effect of water/DMSO ratios and starch chain structures on the interaction and assembly behaviors between starch and lecithin molecules in high concentrations were systematically investigated. The results revealed that water/DMSO in a ratio of 1.5:1 promoted the interactions between cavities of starch helices and long alkyl chains of lecithin molecules, with higher level of complexed lecithin content, relative crystallinity (RC), enthalpy (ΔH) (Tp＞100°C), ordered-aggregation structures and resistant starch (RS) content. In this kind of solvent, starch samples with higher content of amylose and longer chains (degree of polymerization (DP) of B2 chains and B3+ chains) is advantageous to the formation of VII-type inclusion starch-lecithin complexes, with a rise in RS from 14.17% to 43.64%. It provided an effective method to modulate starch digestibility under the dense system of starch and lecithin via modulating the water/DMSO ratios and starch fine structures and lay the foundation for the large-scale preparation and application of starch-lecithin complexes.

K-means Clustering assisted ATR-FTIR study for rapid quality evaluation of arrowroot starch

To solve the issues, arise in quality evaluation of arrowroot starch due to substitution and adulteration, rapid and robust k means assisted Attenuated Total Reflectance -Fourier Transform Infrared (ATR-FTIR) method is developed. Arrowroot starch, locally known as “Aerukka” or “Hulankeeriya” is the rhizomes of plants, Curcuma angustifolia Roxb. (Zingiberaceae) and Maranta arundinacea Linn. (Marantaceae). Here, ATR-FTIR technique was used to assess the arrowroot starch samples. All the samples were first analyzed in transmittance mode and the spectrum of respective samples was recorded. Resultant unique fingerprint region data was then treated with K-means clustering of machine learning. Coding for K-means clustering was executed in python. K-means is the fastest unsupervised machine learning algorithm to break down data points into groups even when very little information is available and it effectively organizing and extracting insights from complex datasets. The results showcase the effectiveness of K-means clustering as a valuable tool in analytical procedures, aiding in data-driven decision-making, and facilitating meaningful data interpretations which has distinguished all the samples in three different groups. This rapid method can be used as a routine tool to differentiate samples of arrowroot starch from its adulterants and substitutes for their quality assessment.

Occurrence of toxigenic fungi in raw sago starch for commercialisation in Sarawak, Malaysia

Fungi are widely distributed in agricultural settings, and certain species are known to cause infections that can impact public health and agricultural production. This study aims to determine the fungal concentration in the raw sago starch samples and to identify the fungal species in the samples. A total of 50 raw sago starch samples for commercialisation were collected from different districts in Sarawak, Malaysia. Enumeration of the fungal concentration was conducted using the serial dilution technique before identification of the fungal genera using morphological examinations. The fungal species were molecularly confirmed using species-specific polymerase chain reaction targeting the ITS region. The findings of this study found the range of fungal counts was 1.3 × 102 to 2.1 × 104 CFU/g (mean: 8.6 × 103 CFU/g). Morphological examinations followed by molecular confirmation revealed 19 fungal species, including Ceratocystis paradoxa (28.89%; 13/45), and followed by Paecilomyces variotii and Peniophora malaiensis (2.22%; 1/45 of each), Penicillium rolfsii and Pleurostoma richardsiae (8.89%; 4/45 of each), Perenniporia tephropora (4.44%; 2/45), Penicillium brasilianum, Penicillium sumatraense, Penicillium verruculosum, Penicillium citrinum, Paecilomyces niveus, Aspergillus sydowii, Aspergillus caesiellus, Aspergillus terreus, Trichoderma pleuroti, Trichoderma harzianum, Candida blattae, and Phaeoacremonium sp. (2.22%; 1/45 of each). All sago starch samples in this study were contaminated with diverse fungal species including mycotoxin-producing species, and the fungal counts exceeded the permissible limits for human consumption. The outcomes from this study provided a baseline on the level of fungal contamination in sago starch for future risk and mitigation assessment planning and established detailed knowledge of the food safety status in sago starch production from Sarawak, which will form a foundation for future studies.

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets.

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH2 of the complex sample was blue-shifted to the larger wave number, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate and amylose content than the physical mixture sample. The starch-ethyl maltol complex has been demonstrated to be a non-inclusion compound. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.

Effects of moisture regulation and heat treatment synergy on structural properties and digestibility of jackfruit seed starch

To investigate the impact of moisture regulation and heat treatment synergy on the structural properties and digestibility of jackfruit seed starch (JSS), starch samples underwent heat-moisture treatment (HMT) and annealing treatment (ANN) with varying moisture content (10–30 % for HMT at 120 °C, and 50–90 % for ANN at 40 °C). The physicochemical properties and in vitro digestibility of modified-JSS were systematically investigated. Results showed that the birefringence intensity of HMT-JSS decreased at high moisture levels but remained unchanged for HMT-JSS and ANN-JSS at low moisture levels. As moisture content increased for HMT and ANN, the amylose content and relative crystallinity increased and then slightly decreased. The gelatinization temperatures increased while enthalpy and viscosity declined. At high moisture content, the infrared absorbance ratio of 1047 cm−1/1022 cm−1 decreased on HMT but increased on ANN. Resistant starch (RS) contents of both HMT-JSS and ANN-JSS were increased at appropriate moisture levels (10–15 % for HMT, 50–80 % for ANN), but decreased with excessive moisture. Besides, these changes were more pronounced on HMT than ANN. Correlation analysis showed that the RS was significantly affected by the short-range ordered structure during HMT and ANN. These results revealed that hydrothermal treatment efficiently modified the structure properties and digestibility of JSS.

Indole-3-Acetic Acid Esterified with Waxy, Normal, and High-Amylose Maize Starches: Comparative Study on Colon-Targeted Delivery and Intestinal Health Impact.

Background: Accumulating research suggests that metabolites produced by gut microbiota are essential for maintaining a balanced gut and immune system. Indole-3-acetic acid (IAA), one of tryptophan metabolites from gut microbiota, is critical for gut health through mechanisms such as activating aryl hydrocarbon receptor. Delivery of IAA to colon is beneficial for treatment of gastrointestinal diseases, and one promising strategy is IAA esterified starch, which is digested by gut microbes in colon and releases loaded IAA. Amylose content is a key structural characteristic that controls the physicochemical properties and digestibility of starch. In the current study, IAA was esterified with three typical starches with distinct amylose content to obtain indolyl acetylated waxy maize starch (WMSIAA), indolyl acetylated normal maize starch (NMSIAA), and indolyl acetylated high-amylose maize starch (HAMSIAA). The study comparatively analyzed their respective physicochemical properties, how they behave under in vitro digestion conditions, their ability to deliver IAA directly to the colon, and their effects on the properties of the gut microbiota. The new characteristic peak of 1H NMR at 10.83 ppm, as well as the new characteristic peak of FTIR spectra at 1729 cm-1, represented the successful esterification of IAA on starch backbone. The following in vitro digestion study further revealed that treatment with indolyl acetylation significantly elevated the resistant starch content in the starch samples. In vivo experimental results demonstrated that WMSIAA exhibited the most significant increase in IAA levels in the stomach, whereas HAMSIAA and NMSIAA demonstrated the most remarkable increases in IAA levels in the small intestine and colon, respectively. The elevated IAA levels in the colon are conducive to promoting the growth of beneficial intestinal bacteria and significantly alleviating DSS-induced colitis. This research presents innovative insights and options for the advancement of colon-specific drug delivery systems aimed at preventing and curing gastrointestinal disorders.

Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality

The recent increase in demand for starch in food industries necessitates research into new sources of starch. The optimization process of succilynated-Anchomanes difformis starch was carried out using the standard method. The purified Anchomanes difformis starch samples were succinylated using 0-12% succinic anhydride. The FTIR, functional properties, pasting properties, chemical composition, enzymatic activities and anti-nutritional properties of the samples were determined using standard methods. The gelatinization temperature, solubility index, bulk density, swelling power, oil absorption capacity and water absorption capacity ranged from 62.55-80.50°C, 1.08-2.22%, 0.54-0.73%, 2.07-4.12%; 113-176% and 206-259%, respectively. The pasting temperature, peak time, setback, final viscosity, breakdown, trough and peak viscosity varied from 74.25-84.05°C, 4.17-5.00 min, 460-970.5 RVU, 1,692.5-2,339 RVU, 900.5-1,937.5 RVU, 102.71-114.04 RVU, and 189.08-270.58 RVU, respectively. The moisture content, fat content, protein content, ash content, crude fiber, and carbohydrates ranged from 7.17-12.5%, 0.92-1.51%, 3.37-3.77%, 0.57-3.67%, 0.85-1.37% and 75.44-86.10%, respectively. The anti-nutritional contents were below the acceptable limit. The amylopectin and amylose ranged from 82.82-88.23% and 11.77-17.18%, respectively. The pancreatic lipase, α-amylase and α-glucosidase activities varied from -11.52-45.02, -16.68-72.12 and 49.22-72.87, respectively. Conclusively, succinylation at 11.19% would produce Anchomanes difformis starch succinate of optimum quality for food applications.

Electrospray deposition of starch-containing laccase: A green technique for low-cost and eco-friendly biosensors

Recently a laccase-based biosensors with unprecedented reuse and storage capabilities in the detection of catechol compound has been manufactured using ambient Electrospray Deposition (ESD) technique. These biosensors showed to be reused up to 63 measurements on the same electrode just prepared at room temperature and pressure. In this new work the reasons behind such a high-performance functioning have been investigated by analysing the commercial sample of laccase with different chemical physics methods: Electrophoresis, Fourier Transform Infrared Spectroscopy, X-ray Fluorescence and Nuclear Magnetic Resonance Spectroscopy. The analyses reveal the presence of the starch in the sample and its essential role as stabilizing agent. Indeed, comparing the performance of starch/laccase-based biosensors with starch-free/laccase-based biosensors, both produced via ESD, showed that the starch-free biosensors lost about 40% of their performance after just the first wash. This suggests that the presence of starch in the laccase sample is a key factor in providing the high wash and storage resistance, which are essential for the fabrication of such devices.

Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave

To verify whether there is a non-thermal effect in the radio frequency (RF) treatment process, it's very important for effectively excluding the thermal effect. Native maize starch (MS) slurry was treated under a specific electric field intensity while maintaining the sample temperature at 25 ± 2 °C for different times (1, 2, 4 and 8 h), which would effectively eliminate the influence of thermal effect on starch. A corresponding low electric field intensity of 3.3–3.4 kV/m was established after adjusting the electrode gap to be 220 mm of the 27.12 MHz RF system. Samples treated without RF-wave for the same time (1, 2, 4 and 8 h) were used as controls. The differences between the effect of these two treatments on the multi-scale structural and gelling properties of starch samples were investigated. Results showed that the low intensity RF-wave treatment enhanced the short-range structural order. A higher degree of order value and the double helical structure were observed from Fourier transform infrared (FTIR) spectra and solid state 13C nuclear magnetic resonance (13C NMR). Moreover, compared to control MS, the crystallinity of low intensity RF-treated starch significantly increased though the crystal pattern remained unchanged. Low intensity RF-wave treated starch had no significant difference in loss modulus, energy and distance of inter-double helices hydrogen bond, and pasting properties (i.e. TV, SB and BD) when compared with control sample. The effect of low intensity RF wave on starch without heating was insufficient to cause macroscopic property changes. These results provide valuable insights into the structural changes of starch treated by low intensity RF-wave and verify that the non-thermal effect of RF waves may be primarily achieved through the dipole polarization mechanism.

Mass Transfer Resistance and Reaction Rate Kinetics for Carbohydrate Digestion with Cell Wall Degradation by Cellulase.

This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 107 m-1 s at a stirrer speed of 100 rpm to 6.6 × 107 m-1 s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3-0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation.

Impact of Bioplastic Design on Biodigestion Treatment

In this study, the impact of bioplastic design on anaerobic digestion for biogas production was investigated. This research aims to facilitate the integration of bioplastics into a circular economy, which is why our study proposes considering not only aspects related to their degradation in the formulation but also ensuring efficient behavior in anaerobic digestion plants. Thermoplastic starch (TPS) samples, derived from different starch sources and formulated with varying concentrations of calcium carbonate and thicknesses, were subjected to anaerobic digestion tests. Three key parameters were explored: the influence of filler concentration, the effect of sample thickness, and the role of starch origin. Biogas production and kinetics were assessed using biochemical methane potential (BMP) tests. The results reveal that calcium carbonate concentration negatively influenced the methane production rate, reaching 30 NmL/gVS/day for the filler-free sample, highlighting the importance of understanding filler effects on anaerobic digestion. Additionally, thicker samples exhibited slower biogas production, with a rate of 25 NmL/gVS/day compared to 30 NmL/gVS/day for the thinnest sample, emphasizing the relevance of sample thickness in influencing digestion kinetics. The starch origin did not yield significant differences in biogas production, providing valuable insights into the feasibility of using diverse starch sources in bioplastic formulations. This study enhances our understanding of bioplastic behavior during anaerobic digestion, offering essential insights for optimizing waste management strategies and advancing circular economy practices.

The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation.

This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.

Nutrition Design Modeling Method Development for Adana Origin Maize Starch Granules by Structural and Elemental Analysis

The granules of Adana origin maize starch were treated with thermal, acidic and amylase enzyme degradation processes and examined using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM) to determine the structure analysis and composition modeling. The morphology deformation of the starch granules in shape, surface and size, and elemental analysis peaks and data were determined upon degradation. The microstructure images resulted the occurrence of stretches and slit cracks on the nanoparticle surface and high carbohydrate carbon elemental compound. The degraded amylopectin layers upon the conversion stages were notably presented with high clarity ever published. Investigation of the treated starch granules presented that the granules presented an explicit swelled, splintered and spherical granules model, and a high carbon carbohydrate nutrition model. The swelling and gelling existence temperature of the starch samples were detected as 69 °C.

A new method for the determination of carbohydrate content in starch samples by alkaline potassium persulfate digestion

In the present work, a novel method for the determination of carbohydrate content in starch samples was developed by using the alkaline potassium persulfate digestion. This method was used to determine the total carbon and nitrogen content of the starch samples. Based on the total nitrogen content, the protein content of the starch samples was computed, and the protein's carbon content was subtracted from the total carbon content to determine the starch samples' carbohydrate content. The test findings validated the capacity of the proposed method in quantifying the carbohydrate content in starch samples as well as its strong intra-day and daylight stability. The results obtained through this method were compared with those obtained through acid hydrolysis by measuring the carbohydrate content in 9 kinds of samples, yielding an intra-group correlation coefficient of 0.986 (P = 0.000, n = 9), and the 95 % confidence interval was 0.938–0.997. Comparison between the enzymatic method and the proposed method showed that the intra-group correlation coefficient was 0.976 (P = 0.000, n = 9), and the 95 % confidence interval was (0.608 ∼ 0.996). The standard addition recovery rate ranged from 95 % to 105 %, using 9.09×10−2 mg/100 mg and 0.44×10−2 mg/100 mg as the upper and lower detection limits, respectively.

Aboriginal earth mounds and ENSO on the Calperum floodplain, Murray-Darling Basin, South Australia

This paper presents new data derived from pollen, starch and radiocarbon samples that were collected from six Aboriginal earth (oven) mounds and middens on the Calperum and Pike floodplains, Murray-Darling Basin (MDB), South Australia (SA). Analyses of these samples were undertaken in order to enhance our understanding about the Holocene lifeways of Aboriginal people living in this region. The results from these analyses, combined with published data about the mounds’ contents, relevant ethno-historical information and climate data, allow us to infer that Aboriginal people adopted, in this region, an innovative food production system about 3800 years ago. Further, we argue that the timing of the change suggests this was in response to adverse El Niño Southern Oscillation (ENSO) related weather patterns and consequently fluctuations in both terrestrial and aquatic food resources.

Potential use of other starch sources in the treatment of glycogen storage disease type Ia – an in vitro study

BackgroundGlycogen storage disease type Ia (GSD-Ia) is one of the most common hepatic GSD. Its treatment mainly consists of a diet including a high intake of slow-digestion carbohydrates such as raw cornstarch and the restriction of simple sugars. This enables the maintenance of euglycemia and prevents secondary metabolic disorders. Starch is a glucose polymer formed by amylose and amylopectin, which can be obtained from distinct sources. Although uncooked cornstarch has been successfully used in the treatment of GSD-Ia, it can lead to hyperglycemia and weight gain. in vitro andin vivo tests indicated that sweet manioc starch can be potentially used in the treatment of GSD-Ia.ResultsThe moisture analysis revealed a variation from 10.3 to 12.8% in the sweet manioc starch samples, whereas the moisture content of uncooked cornstarch ranged from 7.3 to 11.1%. Quantifiable sugar was detected in 3/5 samples of sweet manioc starch and 1/3 samples of uncooked cornstarch. Notably, this uncooked cornstarch brand is widely employed in GSD-Ia treatment in Brazil. Products B and E had higher values of amylopectin and undetectable levels of sugars. A clinical trial is warranted to compare samples F and G and determine the impact of sugar trace in the same dietary source of starch.ConclusionsCollectively, the results demonstrated possible therapeutic alternatives for GSD-Ia in addition to traditional uncooked cornstarch.

Modification of biodegradable thermoplastic cassava starch/kapok fiber incorporated by tartaric acid and processed by compression molding technique

Thermoplastic starch has been attracted due to its availability, biodegradability, and processability. However, its poor tensile properties, high hydrophilicity and lack of antibacterial activity are still the major concerns for many applications. In current study, several thermoplastic cassava starch samples (THPCS), reinforced with kapok (KP) fibers and modified by varying levels of tartaric acid (TA), a natural organic acid, were prepared to enhance their limitations. All samples were mixed and shaped using an internal mixer and a compression molding machine, respectively. The modified THPCS samples were characterized using analytical techniques such as FTIR, SEM and TGA. Morphology, water uptake, mechanical properties, biodegradability, and antimicrobial performance of various samples were also evaluated. IR peak positions of O–H stretching as well as O–H bending were clearly observed for shifting to lower wavenumbers with the addition of KP fibers or KP fibers/TA, indicating of new H-bond formation. In addition, the use of KP fibers caused the enhancement of mechanical strength and thermal properties including the reduction of water uptake. Moreover, THPCS/KP fiber sample modified by TA presented surface smoothness, good biodegradability, and antibacterial performance against both Staphylococcus aureus and Escherichia coli.

Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues

The global demand for plant-based food products, including cheese analogues, is continuously increasing. However, most scientific attention has focused on their nutritional value rather than on functional properties such as melt-stretch. This study integrated the rheological features (pasting and viscoelasticity) of nine different starches with machine learning analysis to identify melt-stretchable starches. These starch samples were further evaluated in the formulation of plant-based cheese analogues. Hydroxypropyl tapioca, waxy potato, and tapioca starches showed the highest melt-stretch length values, compared to the other starch samples. The melt-stretch properties of the starch samples did not show distinct correlations with their individual pasting parameters, while they had lower viscoelasticity as well as high frequency dependence. FTIR analysis demonstrated that the decreased ratio of crystalline to amorphous regions upon conversion to a paste state contributed to the melt-stretch properties of starches. When the pasting and viscoelastic results were subjected to machine learning analysis, the starch samples were well-clustered based on their melt-stretchability. Furthermore, the starch samples with good melt-stretchability (hydroxypropyl tapioca, waxy potato, and tapioca starches) were successfully identified by the logistic binary classification model trained using rheological datasets, specifically, dynamic viscoelasticity. Similar melt-stretch features were moreover observed in the starch-incorporated plant-based cheese analogues, confirmed by a distinct decrease in the storage moduli over temperature and the highest values of melting index.