Starch: Its Functional, In Vitro Digestibility, Modification, and Applications

  • Maninder Kaur
  • Kawaljit Singh Sandhu


Starch is a naturally occurring biopolymer widely available in nature. Amylose and amylopectin are two macromolecular components of starch granules. Starch can be characterized by using a variety of techniques including differential scanning calorimeter (DSC), rapid visco analyzer (RVA), rheometer, and X-ray diffraction. Native starches have limitations such as low shear resistance, thermal decomposition, and high tendency of retrogradation which limits their use in industrial food applications. These shortcomings can be easily overcome by starch modifications by a variety of physical, chemical, and enzymatic modifications. In recent years, glycemic index (GI) has become a potentially useful tool in planning diets for patients suffering from diabetes, dyslipidemia, cardiovascular disease, and even certain cancers. On the basis of digestibility, starches can be classified into readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The starches from different botanical vary in their RDS, SDS, and RS contents. SDS and RS contents of starches have a variety of health benefits and these can be increased by different methods. Apart from variety of food applications, starch also has huge usage in nonfood area.


Differential Scanning Calorimeter Starch Granule Amylose Content Glycemic Index Resistant Starch 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer India 2013

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia
  2. 2.Department of Food Science and TechnologyChaudhary Devi Lal UniversitySirsaIndia

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