Kai Xuan, Camilias OO
(2020)
Challenges In Producing Porous Starch: A
Comparative Insight Between
Sago And Corn Starch.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Native starch has limited industrial usages due to its unstable properties. With
the industry demand for consistency of raw materials, there is a growing interest in
using modified starch as food ingredients instead of native starch. In recent years,
porous starch has gained its acceptance in food industry owing to its adsorption and
encapsulation ability. Porous starch can be obtained from different botanical sources,
however, the pore-forming efficiency will be different due to the effect of starch types
with varied surface characteristics, granule size, internal structure, amyloseamylopectin
ratio or the presence of compound granule. Among the starches, corn
starch is the most preferred type for porous starch production due to the high
susceptibility to pore formation and it has been commercialized so far, like StarrierR®
and Cargill. Sago starch, an example of resistant-type starch, is less likely to be used
in producing porous starch although it is widely available in Malaysia, owing to the
low pore-forming efficiency. Therefore, this review enlightens the challenges in
producing porous starch which have rarely been discussed among researchers, mainly
focused on the effect of starch types and enzyme types. A comparative insight is also
presented by investigating the effects of similar treatments (freeze thawing, ethanol
wash, heat moisture treatment, ultrasonic, enzyme hydrolysis) on the development
porous structure in resistant-type and susceptible-type starches, using sago and corn
starch as examples. SEM micrographs demonstrated the different extent of pore
formation in sago and corn starch although similar treatments were applied.
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