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Modified food starches have nearly no nutritional value; this is the reason why it is widely used in processed foods. It has no effect on the nutritional value of the product it is used in.
Incase, of modified starches which are packaged, checking of the label is very important as it may contain gluten.
(1) https://www.identitymagazine.net/2018/09/12/label-logic-modified-food-starch/\?
(2) https://pdfs.semanticscholar.org/6626/0b62b87ce6ce5a5d28ed70a3d132180fc462.pdf
(3) https://gluten.lovetoknow.com/What_Is_Modified_Food_Starch
(4) https://starchinfood.eu/question/what-is-modified-starch-and-why-is-it-modified/
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Modified food starches are originally complex carbohydrates that have undergone physical, chemical or enzymatic (using enzymes) alterations. These alterations give the food starch more desirable texture and an advanced ability to hold the food structure. There are three different ways of modifying starches –1) Physical modification- by cooking or roasting, 2) enzymatic modification- by treating with enzymes and 3) chemical modification- by treating with chemicals. The choice of treatment depends upon the desired quality of modified starch. Possible sources of modified starch include potato, corn, tapioca, rice and wheat.