Modified starch ingredients for enhanced pasta formulation
This research explores the use of annealed starch and phenolic compounds to improve pasta's mechanical strength and cooking properties. By modifying starch's swelling capacity and hydrophobicity, the solution aims to produce pasta with optimal al dente texture.
Overview
This innovative approach to pasta formulation utilizes annealed starch and phenolic compounds to enhance the mechanical and cooking properties of pasta. The research hypothesizes that starch modification through annealing and the complexation with phenolic compounds will improve starch's material properties. The goal is to produce pasta with reduced water absorption, increased stability, and optimal al dente texture, even during high moisture storage and thermal processing.
Technical specifications
- Annealed Starch Modification: Involves heating native starch in water suspension to alter its swelling capacity, paste viscosity, and stability.
- Phenolic Compounds (PC): Complex with starch during gelatinization to restrict swelling and enhance hydrophobicity.
- Applications: The resulting modified starches are suitable for high-shear and high-temperature pasta processing, resulting in products with improved mechanical strength and reduced water absorption.
Technology readiness level
The research is currently at TRL 4, indicating that it is in the laboratory testing phase. Future validation will involve sourcing native starches with varying amylose content and suitable phenolic compounds, followed by detailed characterization and application tests in pasta production.
About McGill University
McGill University is a comprehensive public research university in Montréal, Québec, known for an international community and a research‑intensive culture. Faculty and industry collaborate through shared core facilities and co‑located labs across downtown and hospital sites, with integration into a major hospital system enabling clinical research and translation. Proximity to Montréal’s established industry clusters and a vibrant innovation district give companies access to talent, pilots, and testbeds. Research is supported by Canada’s Tri‑Agency and the Canada Foundation for Innovation, alongside provincial and philanthropic sources. A dedicated technology transfer office streamlines contracting and IP, supports licensing and sponsored research, and connects partners to startups and entrepreneurship resources.
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