DOI: https://doi.org/10.21276/AATCCReview.2025.13.01.94

Abstract

Starch is the most widely applicable food ingredient, offering innumerable applications in the
food industry due to its high technological value. The main purpose of this review is to gather
information from previous works on starch isolation and its characterization from different
food sources, such as cereals, tubers, fruits, and vegetables. However, challenges in starch
extraction, such as yield efficiency and purity, as well as the variations in properties
depending on the source, complicate the standardization of processes. Moreover, the effect of
various methods in improving starch, such as fermentation and microfluidization, has been
reviewed. Fermentation enhances properties like paste clarity, water absorption capacity, and
solubility of starch. Microfluidization improves the functional properties of starches by
applying high pressure, which may be beneficial for new product development. This review
contributes to understanding the advancements in starch modification techniques and their
potential to enhance product development in the food industry.

Download this article as