ABSTRACT Starch, a common plant‐based carbohydrate, offers advantages like low cost and biodegradability. However, its limitations, such as instability at low pH and susceptibility to gelling, restrict its use. To overcome these challenges, modifications are necessary. Physical modifications, like those involving high pressure, microwaves, or electric fields, offer eco‐friendly and efficient solutions for improving starch properties. Chemical modifications, such as oxidation or acetylation, also play a crucial role in enhancing starch's versatility. These modifications aim to improve starch's solubility, digestibility, and resistance to degradation. By addressing these limitations, researchers are exploring new applications for modified starches beyond the food industry, including pharmaceuticals and textiles.
Mohyuddin et al. (Sat,) studied this question.
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