Dual modification of potato starch for food applications
Starch is widely used in food for texture, but optimizing it often requires energy-intensive chemical treatments. These processes create significant environmental impacts and result in E-numbers on packaging, which many consumers find unattractive. In this dissertation, Johanna Thomann collaborated with regional starch and salt producers to develop a new, more sustainable dual modification of starch based on hydrothermal processes.
Potato starch molecules have several interesting properties that can be utilized in designing such a new process. They have a semi-crystalline supramolecular structure that you can adjust, and it is also possible to exchange ions in the molecule for other ions. Both adjustments affect the properties of the potato starch. Thomann used these properties to test various physical starch modifications in combination with ion exchange, including: annealing, moisture treatment with salts, ion exchange combined with dry heat, and alkaline roasting.
The experiments successfully produced dual-modified starches with properties comparable to commercial variants, including adjustable digestibility. To test practical applications, Thomann used several varieties to bake bread and cake; notably, bread made with the modified starch was slightly smaller and more compact than those made with wheat flour alone.
These results offer valuable insights into sustainable, physical starch modifications. While they provide a promising starting point for manufacturers aiming to green their operations, further research is needed to fully assess the technical, economic, and environmental impacts of these processes.
This research was conducted at the University of Groningen and Hanze, in partnership with the Innovation Hub East-Groningen, Royal Avebe, and NedMag.