AACCI President Debi Rogers welcomes you to the first CFW Plexus Spotlight.
Starch contributes to a variety of food product characteristics such as texture, viscosity, moisture retention, adhesion, appearance, and flavor. The structure and properties of the starch play an important role in determining its behavior in a food system.
Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods. C. C. Maningat and P. A. Seib, Cereal Chem. 87(4):305, 2010.
Characterizing the Size and Molecular Weight Distribution of Starch: Why It Is Important and Why It Is Hard. R. G. Gilbert et al., Cereal Foods World 55(3):139.
At the Codex Committee on the Methods of Analysis and Sampling meeting held in Hungary in March 2012, a guidance table was adopted to assist analysts and government authorities in selecting the most appropriate dietary fiber analytical method for managing their regulatory and consumer needs. The most recent method for separate reporting of insoluble, soluble, and total dietary fiber, as defined by the Codex Alimentarius Commission, was validated for foods and granted First Approval status by AACCI in 2011.
Collaborative Study Report: Determination of Insoluble, Soluble, and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid Chromatography.B. V. McCleary et al., Cereal Foods World 56(6):238, 2011.
Desired qualities of the final food product, methods of processing, and distribution parameters must all be considered when selecting an appropriate starch for a specific product application.
Matching Starches to Applications. Pages 49-55 in: Starches. D. J. Thomas and W. A. Atwell, AACCI, 1997.
Healthy Carbohydrates for the Manufacture of Food and Nutrition. L. Oudhuis, AACCI Annual Meeting, 2011.
Carbohydrates play an important role in maintaining colon health. Their structures and associated physicochemical properties contribute to solubility and viscosity and ultimately health benefits. Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and Nutrition. H. M. Collins et al., Cereal Chem. 87(4):272, 2010.Recent Advances in the Area of Carbohydrate Function and Colonic Health. M. A. Guevara and G. Fahey, AACCI Annual Meeting, 2011.