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, we therefore collaborate 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 we can utilize in designing the new process. They have a semi-crystalline supramolecular structure that we 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. Conducted at the University of Groningen and Hanze, in partnership with the Innovation Hub East-Groningen, Royal Avebe, and NedMag, the research tested various physical starch modifications in combination with ion exchange. These included 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. Practical applications were tested in 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.