|Author(s)||Semeijn, Cindy; Buwalda, Pieter L.|
|Source||In: Starch in Food / Sjöö, Malin, Nilsson, Lars, Elsevier Inc. Academic Press - ISBN 9780081008683 - p. 353 - 372.|
|Department(s)||Biobased Chemistry and Technology|
|Publication type||Peer reviewed book chapter|
|Keyword(s)||Amylopectin - Amylose - Food - Gelatinization - Granule - Modification - Potato starch - Texture - Waxy|
Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the liking of food stuffs. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of normal and waxy potato starch in comparison to other starches. Furthermore an overview of derivatizations is presented and their impact on the processibility during food production. The chapter ends with an outlook on future trends in starch-altering methods.