Effect of Microwaves on Food Starches

Starch serves as both an energy source and texture-forming agent in food. Modification techniques are used to enhance its functionality. As one of such, microwave irradiation is a promising tool for modifying starch physically and chemically. Water in starch absorbs microwave energy, the amount of which impacts the process outcome. High energy leads to breakdown, while mild treatment alters the physicochemical properties and structure of the polysaccharide, and results in altered pasting characteristics, molecular mass distribution, granule morphology, crystal structure and crystallinity degree. Microwave-assisted chemical modification shows improved reaction rates in solid-state processes. This chapter explores applications of microwave irradiation in starch processing, discussing their potential, limitations, and prospects.