Uses of Native Starch; Review

Starch is the main polysaccharide produced in photosynthetic tissues. Recently, there has been a growing demand for starch in both food and nonfood industries because of its wide array of applicability in diverse systems. Factors such as botanical source, structure and physicochemical properties, and pretreatments of starch directly affect functional properties of starch. Starch is an attractive industrial material because of its abundant supply, low cost, renewability, and ease of modification. Commercially available starches are mostly isolated from either cereals (corn and wheat), and from tubers and roots (potato and cassava). In this review article, most starch uses have beeninvestigated.