Starch source, modification and food application

The starch chemistry aspect of amylose and amylopectin fractions along with their contributory roles in defining starch food behavior; such as in gels formation, pasting quality, swellability, dextrinization and viscosity from various sources such as legumes, root, tubers and cereals were reviewed. Chemical and physical modifications of starch like cationation, esterification, acetylation, alkalization and annealing, which somehow weakens glucose linked bond and releasing fractional starch moieties have shown to modify characteristic behavior of starch in food systems and for non-food systems. The application of starch in food and non-food systems were envisaged from resistant to non-resistance starches in legumes, roots and tubers and these were observed to be better in functional characteristic than cereal starches.