Functional characteristics, dry heating and irradiation treatment of starch – A short review

Arijit Dutta Gupta; Rupanjali Singh; Vivek Kumar Jaiswal; K.P. Rawat; Harinder Singh; Vivek Bhadauria; Rakesh Punia

doi:10.35219/foodtechnology.2020.1.13

Arijit Dutta Gupta Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj
Rupanjali Singh Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj
Vivek Kumar Jaiswal Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj
K.P. Rawat Central Complex, Bhabha Atomic Research Centre, Trombay, Mumbai
Harinder Singh Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj
Vivek Bhadauria Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj
Rakesh Punia Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj

DOI: https://doi.org/10.35219/foodtechnology.2020.1.13

Keywords: food processing, food irradiation, dry heating

Abstract

Physical modification of starches using dry heating, gamma and electron beam irradiation are considered greener and more cost effective than using crosslinking chemicals for starch modification. Chemical modification of starches generates lot of downstream waste. Alternatively, dry heating of starches can also be utilized to influence hydrolysis as well as crosslinking of chains and requires no catalyst. Gamma and electron beam irradiation although used largely for preservation of foods can introduce carboxyl groups into starch molecules as well as degrade starch chains. Gamma and electron beam irradiation can hydrolyze as well as
cross link starches which can have various applications in food and process industries. Irradiation and dry heating are promising techniques and can be used in conjunction with other modifications type for making specialty and resistant starches. To the best of our knowledge dry heating of starches has not been reviewed. Need was also felt to critically review irradiation techniques since there are many ongoing debates on its implications.

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