Naslov
Resistant starch - an ideal fibre for the cereal industry

Autori
Ačkar, Đurđica ; Jozinović, Antun ; Šubarić, Drago ; Miličević, Borislav ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress "Flour-Bread '19"/ 12th Croatian Congress of Cereal Technologists Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 23-23

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
resistant starch ; bakery products ; biscuit ; quality

Sažetak
Recently, a healthy diet is being increasingly promoted among the western population due to a high incidence of excessive weight and obesity among the adult and children populations. However, it is very hard to change habits, especially when food is involved. Therefore, any intervention in the nutritional value of popular calorie-dense products is desirable and beneficial. In bakery products, adding fibre poses a technological and a sensorial challenge due to the influence on water binding during dough formation, problems with shaping, dough rising during baking, etc. All of these result in products with reduced quality attributes and consumers do not accept them as well as "original" products. The solution may be sought in resistant starch - the portion of starch that escapes digestion in the small intestine and undergoes bacterial fermentation in the large intestine. EFSA reported that there is a cause and effect relationship between consumption of food rich in resistant starch and a reduction of post- prandial effects: treatment of chronic kidney disease, plasma lipids, satiety, and bodyweight. Although physiologically resistant starch has the properties of a fibre, technologically it is the same as digestible starch - hence, the influence on product quality is minimal. This presentation will give a short overview of novel research regarding the application of resistant starch in bakery and biscuit production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA