Exploration of Foods and Foodomics

Table 5. Properties of modified canna starches and their potential implications for the food industry.

Modification	Main results	Potential implications for the food industry	References
Heat-moisture treatment	Reduced swelling, solubility, peak viscosity, breakdown, and retrogradation. Changes were more evident when higher moisture was used in the treatment	Softer gels with improved hot paste stability and stability during storage. Reduced staling in bakery products	[25, 38, 68]
Cross-linking	Reduced swelling and digestibility of raw starch. Changes in the viscosity profile	Better suitability for starch noodles production	[68, 75]
Acetylation	Reduced peak viscosity. Improved gel stability towards retrogradation, and enhanced paste clarity	Softer gels with improved stability during storage. Useful in translucent products such as fruit fillings	[62]
Hydroxypropylation	Increased peak viscosity and reduced setback. Reduced gelatinization temperature and enthalpy. Improved gel stability towards retrogradation, and enhanced paste clarity	Suitable as a thickening agent. Improved storage stability and lower cooking temperature. Reduced the opacity of the final product	[64]
Octenylsuccinilation	Increased paste viscosity. Reduced the digestibility of both raw and cooked starch	Suitable as a thickening agent with reduced glycemic response	[68, 76]

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Acknowledgments

The use of images under Creative Commons licenses is gratefully acknowledged.

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CD: Conceptualization, Writing—original draft. The author read and approved the submitted version.

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