Those properties of a foodstuff or food ingredient that are perceived in the mouth during consumption. The properties include taste, mouthfeel, consistency, texture, chewability, stickiness etc. etc. Ideally the starch component of a food formulation should contribute no flavor at all; this is not its function. Crosslinking has a profound effect on starch paste texture; crosslinked starches generally have a short stringless consistency. Sweetness is the predominant organoleptic property of glucose syrups.
a chemical starch modification process. Oxidation whitens or bleaches the starch, lowers the viscosity, provides viscosity stability by minimizing retrogradation of dent starches, reduces microbial load and improves adhesive properties. Slightly oxidized starches are used by the food industry in batters and breadings, retort applications and tableting.