ABSTRACT
Starch, as the second most abundant carbohydrate in nature, is a biodegradable and renewable biopolymer reserved by plants in all major agricultural crops (cereals, pulses, tubers, yams, roots, etc.) and is simply isolated through various extraction processes. It is a major ingredient in food products contributing to nutrition, texture, appearance, sensory characteristics, and functional properties in most food systems and also as an economically favorable source of polymer for other industrial and energy end uses. As a hydrocolloid gelling agent, starch in its native state can be directly used as an ingredient with its gelling properties and other functionalities for food processing. Furthermore, it is largely modiŠed physically, chemically, and enzymatically to improve its functional properties for desired applications.
