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Starch is a valued structural component of many foods. Considers the behaviour of starch as a macronutrient and as a structural component of food materials.

As the substantial contribution of resistant starch to food nutritional quality and disease prevention becomes more obvious, the challenge of incorporating it in the diet and increasing its intake remains. Western diets in particular, are estimated to have very low levels of resistant starch, and this has been linked to the prevalence of some of the non‐infectious diseases such as colorectal cancer and type 2 diabetes. There is a need therefore to increase the consumption of foods high in resistant starch. Resistant starch levels in food are determined by the nature of the starch and the processing techniques applied in production. Application of processes that optimize and stabilize resistant starch and its utilization as an ingredient in functional food product development will greatly contribute to its availability for consumption. This will enable attainment of the attendant physiological benefits of resistant starch, primarily in the area of disease prevention.

Starch is the food‐reserve material of all higher plants, where it is stored in the form of characteristic, cold water‐insoluble particles known as starch granules. As starches are polymers of glucose, which are readily assimilated, they form an important source of nutritional energy in the human diet. Indeed, a very high proportion of the world's food energy‐intake is as starch, and cultivation of plant sources rich in this polysaccharide are widespread. 82% of all food crops are composed of cereals and starchy root‐crops.

Upon completion of the case study, the students will be able to find the challenges and underlying structures that cause the problem; the students will be able to identify the dynamic variables and develop the interconnection and interlinkages among the time-delayed variables to build the story of the business case; the students could develop the block diagram and could build the system dynamics model using the simulation software STELLA, and if they do not have the simulation software, even then they could have a mental model to understand the problem well; the system dynamics students can design the policies to make the system better behaved and recommend solutions; and the students could make mind maps and develop the mental model and could recommend solutions and way forward to overcome the challenges and solve the issues.

Tradeasia is a small-scale manufacturing firm that had started its business activities near Sundar Industrial Estate, Raiwind, in September 2007. The company’s prime focus was to buy the potato starch from chips manufacturing companies and, then, extract the potato starch from the waste potato using its own machinery and sell it as a sizing agent to textile mills. Quality characteristics in terms of better millage and enhanced gullibility made it compatible with Rafhan corn-based starch. The major challenge linked to potato starch was its degree of wetness; the potato starch either extracted from rotten potato or procured from the potato chips manufacturing companies had a high degree of wetness and moisture content. Wet potato starch sometimes had more than 60% moisture content, which was really a challenge. Owing to the high degree of wetness, the wet starch was prone to fungus growth, and within hours, the fungus created toxins if it was not dried immediately, and then after 24 h, toxins acquired a black colour, and they became hardened like pebbles. The starch then was unusable even for sizing purposes for textile products. Reduction in the degree of wetness was really a big challenge and demanded prompt action and high productivity of the operational staff to make that product dry for sale purposes. This was the biggest challenge that ended up in huge inventories of wet starch. Capacity constraints and operational inefficiency killed the company’s productivity and affected the company’s profit.

This case study is written and developed for MBA and MS-level supply chain students of the system dynamics course or those studying management of supply chain complexities. This case study discusses the operational challenges while running the business; huge inventories, capacity constraints and inefficiency in production operations were the challenges associated with almost all manufacturing industries. This case study discussed not only why such challenges are appearing in the business but also the solution that resided in the wisdom shared by the employees in the board meeting. An integrated system dynamics model could be used to design the policies to overcome such challenges. Even the block diagram of the model and causal loop diagram could help to conceptualize the problem and explore the way forward.

Teaching notes are available for educators only.

CSS 7: Management science.

Carbamoylethyl starch (CrES) and cyanoethyl starch (CES) were prepared by making use of the concept of the dry process under conditions which were developed to form the bases of environmentally sound (clean) technology. The obtained CrES and CES were saponified using alcoholic NaOH solution. The CrES and CES along with their saponified products were further modified by subjecting them to graft polymerization with Aam/AN mixture. Saponification of the so‐obtained grafted substances was also carried out. Presents the findings of these investigations which are explained in terms of structural changes in the starch, the ‐CN and CONH₂ groups, the Aam/AN polymeric graft and the site of attachment of the latter on the modified starch.

Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods.

Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic.

Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health.

This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.

The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin.

Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender).

Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected.

Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h.

Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.

To investigate a new approach for the prevention of lignocellulosic composites based on agro‐fibres (e.g. sugar‐cane bagasse) from the emission of toxic formaldehyde.

Five organic polymer containing nitrogen‐urea formaldehyde (UF) adhesive systems were used as bonding agents for bagasse fibres. The environmental performance of the lignocellulosic composites prepared were evaluated in terms of the effect of the organic polymers on the percentage of free formaldehyde in the adhesive system and the adhesion properties (static bending and water resistance properties) of the composite produced, in comparison with that prepared from un‐modified UF. The nitrogen content of the polymer and the amount of organic polymers incorporated in the adhesive system were optimised using the 3D response surface methodology and the multi‐linear regression technique.

All investigated organic polymers (crude PAM‐g‐starch, PAM‐g‐starch, PAM, CE‐starch and Cm‐starch) were found to enhance the performance of the UF‐adhesive for producing environmentally friendly bagasse‐composite, whereas the reduction of free‐HCHO in UF‐adhesive systems ranges from 26 to 100 percent. The performance of the composite produced exceeded the ANSI requirements for Grade H‐3 particle‐board.

Despite the success in improving the performance (mechanical properties and reduction of free‐formaldehyde) of the UF‐adhesive and agro‐composites, the polymers needed to be incorporated at a high percentage (12‐20 percent) resulting in reduced water resistance of the product. Further investigation is needed to resolve this problem.

The approach developed provided a simple and practical solution to enhancing the performance of waste agro‐fibres and commercial amino adhesive in the production of high performance lignocellulosic composite.

The organic polymers UF adhesive systems are novel bonding agents for agro‐fibres and could be used in timber mills for production of particle‐board and medium density fibre‐board.

The purpose of this paper is to obtain high-solids-content and low-viscosity starch adhesive, and improve bonding strength of the pure starch adhesive.

Maize starch was treated by hydrochloric acid solution with different concentrations, and acid-thinned starch adhesive was prepared. Polyisocyanate as a crosslinking agent was added to improve water resistance of the pure starch adhesive.

The physical and chemical properties of the acid-thinned starch adhesive were characterised. Acid hydrolysis did not change structure of starch granules, but increased its crystallinity. After acid modification, starch granules became less smooth and some fragments appeared. Acid treatment had little influence on thermal stability of starch, when acid hydrolysis was not strong. High concentration of HCl solution led to starch granules being destroyed, resulting in decrease in bonding strength. The optimal HCl concentration was 0.5 mol/L. Polyisocyanate addition was beneficial to improve the bonding strength of the acid-thinned starch adhesive.

Acid hydrolysis changed the properties of the starch adhesive.

Acid hydrolysis decreased viscosity of the starch adhesive and improved its solids content, which had a positive effect on the application of the starch adhesive.

It was helpful to develop an environment-friendly, natural polymer-based wood adhesive.

The properties of acid-thinned starch and acid-thinned starch adhesive were studied.

In the past decades, the desire to use natural source foods has increased because of environmental compatibility, safety and appropriate costs. Sonication is used in food industry owing to its short duration of process and saving energy. The purpose of this study is to investigate the effect of various maize starches in the batter on the oil absorption and quality assessment (moisture content) of chicken nuggets by using five mathematical models.

To determine the effects of different maize starches on oil absorption parameters, 5 per cent starches native, sonicated starch were substituted in batter instead of wheat flour. Suspensions contained native starch were treated with sonication (70 kHz, 5 min) using an ultrasound probe set. Samples were fried in a fryer at 150, 170 and 190°C for 1, 3and 5 min, respectively. Models were compared with R² and Arrhenius equation for estimating model prediction sufficiency.

Obtained results represented that between different formulated samples, maize starch with high temperature had main significant effect (p < 0.05) on moisture content of nuggets. During frying, the amount of oil loses significantly (p < 0.05) depended on temperature and time and sonication treatment.

Incorporation of sonication with maize starch at higher temperature on quality assessment has not been found.