Деталі
Опубліковано: Субота, 02 липня 2022, 11:39
Перегляди: 364
STUDY OF QUALITY STANDARDS OF SWELLING STARCH
https://doi.org/10.31073/foodresources2022-18-15
Liubomyr Khomichak, Inha Kuznietsova, Mariia Yarmolyuk, Diana Babko, Iryna Hrynenko, Roman Grushetskiy
Pages: 156-162
 
Abstract
Increasing the level of consumption of low-calorie foods requires the creation of new special purpose products and the use of new ingredients that have high thermostable and structural ability. In turn, this contributes to the development of the production of modified types of starch and among them are not the least swollen species, which is due to the ability of such starch to swell in water at low temperatures. The properties of the obtained types of modified starch depend on the conditions in which they are obtained, because they are components of the food product, which form primarily the taste of the product. Therefore, an important area of production of swellable starch by our advanced technology is the study of its properties for further use in food production. Research methodology. Samples of swellable starch obtained by: preparation of starch suspensions of different concentrations of 25, 30, 35 and 40%, dried under conditions of two-stage convective drying, crushed and sieved. Research results. It is noted that the obtained samples of swellable starch have a white color without impurities, with a mass fraction of water of about 9%, swelling rates of more than 15 cm3 / g and solubility of more than 58%. Comparing the values of the chromatogram peaks, it was noted that the glucose content in the swellable starch sample is 0.204 mg / ml and the content of dextrins and maltose is 42.66 mg / ml. When studying the thermostable ability of swellable starch samples obtained from 25 and 30% of starch suspensions have a clear particle structure with a porous surface, which also shows the presence of sorbtion capacity. A sample made of 35% starch suspension has a less clear particle structure, which shows the beginning of the destruction, while the swelling starch from the starch suspension at a concentration of 40% shows no stability of the structure and the ability to break. Conclusions. It is substantiated that the concentration of the starch suspension from which the swellable starch is obtained has an effect on its thermostable ability. It is shown that the sample of swellable starch obtained from 40% of the starch suspension has low thermal stability and structure-forming ability, which is not desirable for technological processes in food production. Swelling starch was found to contain glucose in the amount of 0.204 mg / ml. It is shown that physical modification improves the sorption capacity of swellable starch obtained from a starch suspension with a concentration of 35% is 105.92 mg /g and for 40% - 171.59 mg/g.
Keywords: starch granules, quality, glucose, dextrins, sorption capacity
 
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