Starch modification from a nutritional point of view

Abstract

Starch is an important ingredient of many processed foods. The natural versatility of this polymer has been greatly expanded through physical and chemical modification processes, leading to new food applications. However, the alteration of starch functional properties may also affect its digestibility features, promoting changes that range from increased digestion rate to reduced overall enzymic availability. Examples of the impact of various types of modifications on in vitro starch digestibility are presented.