Recovery and characteristics of starches from unconventional sources and their potential applications: A review
Hilal A. Makroo, S. Naqash, Juhi Saxena, Savita Sharma, Darakshan Majid, B.N. Dar
Abstract
Conventionally starch is extracted from sources like corn, potato, cassava beside other minor sources like grains, tubers etc. and is utilized to enhance the functional properties of various food and nonfood formulations. utilization of starches from unconventional sources, as a raw material for the commercial applications may provide an alternative to tediously produced conventional starches besides cost reduction in the industries. Currently, the novel starches from nonconventional sources have achieved a tremendous interest due to different physicochemical and functional characteristics. An extensive exploration of unconventional sources and their properties must be well studied in order to have a concrete viability at an industrial scale. This review summarizes the recently studied starch recovery from unconventional sources, their properties, applications, future trends, and limitations regarding their usage. Additionally, the merits and demerits of each source are discussed wherever applicable.