Food Resources. 2022. N 19. Article 17 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:09; Перегляди: 212

17. RESISTANT STARCH IN THE FOOD INDUSTRY
https://doi.org/10.31073/foodresources2022-19-17
Liubomyr Khomichak, Inha Kuznietsova, Vadim Paziuk, Alina Kasamara
Pages: 151-161
Abstract
Subject of research. Monitoring the production of resistant starch in the world but influence of his application is on quality of bread. Recently, more and more attention has been paid to the healthy nutrition of people, taking into account the characteristics of the body, stressful situations and the rhythm of life. Improper nutrition leads to the development of obesity, diabetes, pancreatitis, and can also cause suffering from "hidden hunger." The decrease in the consumption of carbohydrates in the diet contributed to the development of the direction of the use of the so-called "resistant or resistant" starch as a low-carbohydrate ingredient in the production of food products. Purpose. Monitor research on the properties of resistant starch (RS) as a functional ingredient of food products but to his influence on quality of food products for exsample bread. Methods. Analytical method. Results. The obtain resistant starch, various methods of processing its native structure are used: physical, chemical, enzymatic, and genetic. Resistant starch occurs naturally in a number of agricultural products and in three forms. RS1 predominates in seeds, beans, and unprocessed or minimally processed whole grains. RS2 digested very slowly and usually found in potatoes, corn, unripe bananas and flour. RS3 only becomes stable when parts of the starch chain are extend and then shorten during cooking or food processing. Potatoes, bread, and some cereals (such as cornflakes) are common sources of RS3. RS4 does not occur in nature and formed as result of chemical or thermal processing, and has both soluble and insoluble properties. RK is used in the production of bakery and dairy products, various snacks, breakfast cereals, pasta, noodles, confectionery, meat products and beverages, as well as in the pharmaceutical industry and as an alternative to antibiotics in the feeding of chickens and piglets. The influence of commercial products of resistant starch on the quality of bread depending on the components of the base of the flour mixture shown. Scope of research results. Food retail industry, namely starch and molasses industry.
Key words: starch, resistant starch, bread, dietary fibers, product, quality
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FOOD RESOURCES Vol. 10 (2022) № 19 Сторінка 160
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