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Thermal technologies to enhance starch performance and starchy products

Abstract : Starch and starchy products can be modified by differenttechnologies in order to improve its properties and expand theapplications. Among the different technologies, thermaltechniques are interesting as no chemical pollution is involvedand are generally recognized as simple and safe. In this opinionpaper, we discuss about selected thermal technologies whichare drum drying, extrusion, spray drying, autoclaving,instantaneous controlled pressure drop (DIC1) process, and dryheating treatment. A brief description is proposed for eachtechnology, followed by the major findings described in theliterature, and the most relevant developments in the field overthe last five years. Thermal technologies present differentparameters to be evaluated and optimized. In this way, eachtechnology interacts with starch involving particularmechanisms. This results in different modifications of the starchstructures and consequently in diversified functionalities
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Submitted on : Tuesday, February 23, 2021 - 11:59:45 AM
Last modification on : Thursday, February 25, 2021 - 3:05:12 AM

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Bianca Chieregato Maniglia, Tiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, Alain Le-Bail. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, Elsevier, 2021, 40, pp.72-80. ⟨10.1016/j.cofs.2021.01.005⟩. ⟨hal-03149748⟩

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