Amidos modificados: uma revisão sobre as características, propriedades e aplicação na indústria de alimentos

Abstract

Starch is widely used in the food industry, however in its native form it has limited applicability depending on the processing conditions (temperature, pH, pressure, etc.), a problem that can be solved by modifying its structure, either by chemical, physical, enzymatic, or combined form. Modified starches arouse the interest of the food industry due to their potential to meet various technological demands in food processing. This work aimed to carry out a bibliographic review of the characteristics, properties, and application in the food industry of modified starch. This is a bibliographical study. The Scielo database was used in the bibliographic review. The research was carried out in the first half of 2023. Regarding the inclusion criteria, the following were used: complete articles, in Portuguese, that respond to the object of study and with a time frame of the last ten years. Regarding the exclusion criteria, there are: duplicate studies, articles in Spanish and English that do not converge with the established theme. In relation to the results found, it can be identified that starch is a carbohydrate that currently has great applicability in the food industry due to its characteristics such as viscosity, creaminess, stability, adhesiveness and film formation, in addition to being advantageous due to its tolerance, stability, thickener and improvements in food taste. It is concluded that the starch studied is the target of several modifications and has been gaining prominence in the industrial sector.