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Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components

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Dietary Starches and Sugars in Man: A Comparison

Part of the book series: ILSI Human Nutrition Reviews ((ILSI HUMAN))

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Abstract

Starchy foods are rarely eaten raw and must undergo a heat treatment in order to become palatable and highly bioavailable. During industrial food processing starchy foods are often subjected to further drying or freezing operations to increase the speed of preparation at home, to improve further the palatability, and to extend the shelf life, etc. These operations also affect the functional and nutritional properties. This chapter will briefly describe the modifications to the starch which occur in the course of various processing operations, the role of starch in the rheological quality and stability of the food, and its interaction with other constituents which might influence both starch digestibility and the overall nutritional properties of the food [1].

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Authors
  1. P. Würsch
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Editors and Affiliations

  1. Department of Child Health, University of Manchester, Oxford Road, M13 9PT, Manchester, UK

    John Dobbing DSc, FRCP, FRCPath (Emeritus Professor of Child Growth and Development) (Emeritus Professor of Child Growth and Development)

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Würsch, P. (1989). Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components. In: Dobbing, J. (eds) Dietary Starches and Sugars in Man: A Comparison. ILSI Human Nutrition Reviews. Springer, London. https://doi.org/10.1007/978-1-4471-1701-8_2

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  • DOI: https://doi.org/10.1007/978-1-4471-1701-8_2

  • Publisher Name: Springer, London

  • Print ISBN: 978-1-4471-1703-2

  • Online ISBN: 978-1-4471-1701-8

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