NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ.

Starch, which is consisting of amylose and amylopectin polysaccharides, gives textural properties to food products, and provides the most of the energy in our nutrition, and is a digestible carbohydrate. Different amylose/amylopectin ratios in starch structure cause some distinctions in granular structure, physicochemical properties, and final product quality. Generally, amylose/amylopectin ratios of normal, waxy, and high amylose starches are indicated as 25/75, 0/100 and 70/30, respectively. The utilization of native starches in foods is limited. Normal starch, which is rapidly digestible, raises the glycaemic index of food. High-amylose cereal starches are used in the production of enzyme resistant starch. An increase in amylose content slows down the starch digestibility. An increase in nutritional quality of foods using starch types having different structural and functional properties exhibits a great impact on decreasing chronic diseases depended on nutrition. In addition to nutritional importance, to improve the pasting, water holding, transmittance, stabilization, and thickening properties of starch in foods, the different starch types are required. [ABSTRACT FROM AUTHOR]