A MULTI-COMPONENT APPROACH TO TAILOR STARCH VISCOSITY FOR CLEAN-LABEL INGREDIENTS

Food processing has played a crucial role in producing foods that are safe, tasty, nutritious, stable, available in variety and affordable. Food additives sometimes are incorporated into processed food to improve safety, increase shelf-life, facilitate processing, create new functional characteristics, and enhance sensorial properties. Modified starches, which are chemically treated edible starches, are among the food additives utilized to provide important textural properties to foodstuffs under severe processing conditions. The growing preference for "clean-label food" has emerged as a global phenomenon, and consumers are considering which components are used in the food products that are in their daily diet. Among food additives, modified starch is considered as the least natural among the stabilizer/thickening agents. The goal of this project is to develop clean label foods and food ingredients from pigmented cereals that function like chemically modified starch without the use of chemicals.