Modified starches have been developed for a very long time and it applications in food industry are reallysignificant nowadays. This paper will elaborate more about the definition and classifications of modified starchesby considering several modification techniques such as physical, chemical, and enzymatic treatment. Review onjournal’s papers of current decade has been done so as to observe the latest applications of modified starches inthe food industry. In order to organize the findings, they have been divided into several sub-groups according toits functional applications, as fat replacer/fat mimetic, as texture improver, for high nutritional claim, for highshear and temperature stability, and for flavor oil encapsulation. Examples on its recent applications of specificfoods products were also included. Hopefully this paper will assist anyone especially students who wants to getinformation about the latest applications of modified starch in the food industry.
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Abbas et al. (2010) studied this question.
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