Advances in functional properties and sensory quality of high-amylose wheat starch product

The modern fast-paced lifestyle and dietary habits of people have resulted in an increased consumption of high-calorie foods, ultimately facing obesity like health problems. Cereals are staples in many countries in the world, which contain mainly carbohydrates and act as the main calorie source. To improve its nutritional and health properties, new starch derivatives have been studied for the last few decades. One of such products is high-amylose wheat starch, which is produced by genetic modification and other novel technologies. High-amylose starch shows a retarded glucose uptake owing to its relatively lower glycemic index, revealing its effectiveness in preventing obesity related type II diabetes mellitus. Moreover, additives are indispensable ingredients in food processing. The content of high-amylose starch and additives can significantly affect the texture properties and sensory attributes of the final product. Choosing the appropriate types and quantities of additives effectively enhances the product's taste and consumer acceptance. This paper summarizes the effects of high-amylose starch and small-molecule additives on texture properties, processing, and sensory attributes. Through the first synergistic study, it elucidates regulatory mechanisms and optimal addition levels, offering insights for improving quality and developing healthy, tasty wheat foods.