• Lakhwinder Singh

Starch is the main source of energy in the human diet. The changes in starch structure can influence its properties like hydration, gelatinization, rheological and digestibility. The granules of starch are insoluble in water at room temperature due to their stable and semi-crystalline structure and when subjected to thermal treatments, structure is disorganized, and diverse events such as granule swelling, lixiviation of amylose and disorganization of amylopectin occur. The starch digestibility has significant impacts on human health and is greatly impacted by various food processing techniques. The food processing techniques affected starch digestibility both positively and negatively. Some Specific Food Processing Techniques such as Cooking, Extrusion, and Baking impact the starch digestibility by either increasing or decreasing digestibility.

Key words: Starch, Food processing, Starch Digestibility

"SHOT COMMINUCATION: IMPACT OF FOOD PROCESSING ON STARCH DIGESTIBILITY ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 1, page no.e579-e582, January-2025, Available :http://www.jetir.org/papers/JETIR2501569.pdf

"SHOT COMMINUCATION: IMPACT OF FOOD PROCESSING ON STARCH DIGESTIBILITY ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 1, page no. ppe579-e582, January-2025, Available at : http://www.jetir.org/papers/JETIR2501569.pdf