Naslov
Production of resistant starch through retrograded starch roasting with apple distillery wastewater

Autori
Zięba, Tomasz ; Solińska, Dominika ; Kapelko- Żeberska, Małgorzata ; Gryszkin, Artur ; Ačkar, Đurđica ; Lončarić, Ante ; Babić, Jurislav ; Jozinović, Antun

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

Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 122-122

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
retrograded potato starch ; esterification ; apple distillery wastewater ; roasting ; resistant starch

Sažetak
This study aimed to produce starch esters by roasting retrograded potato starch with apple distillery wastewater under various temperatures and to determine the effect of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed (30 g dry matter / 100 g starch) with retrograded starch (obtained via freezing and defrosting of a 10% starch paste), dried, and roasted at temperatures of: 70, 90, 110 or 130 °C for 3 hours. Preparations produced were rinsed 30 times with a 60% ethanol solution, dried, and ground. After that the following analyses were peroformed: the content of substituted acids (after acidic deesterification) ; pasting parameters ; swelling power and solubility in water ; color changes ; rheology of the pastes ; and the pastes resistance to amyloglucosidase. Retrograded starch roasted with apple distillery wastewater at temperatures of 70, 90 or 110 °C was substituted with malic acid residues in the range from 0.21 to 0.25 g of acid residues per 100 g of preparation and with trace amounts of maleic acid. Starch roasted at 130 °C was substituted with residues of malic acid (0.40 g/100 g), citric acid (0.11 g/100 g), and formic acid (0.11 g/100 g) as well as with trace amounts of maleic acid. Starch esters produced were characterized by a lower swelling power, higher heat of pasting, darker color, and higher resistance to amylases than the starch roasted without apple distillery wastewater. Pastes made of the starch esters produced by roasting at 70 or 90 °C had a higher, while these made of esters roasted at 110 or 130 °C had lower viscosity compared to the pastes made of starch roasted without apple distillery wastewater. The roasting of retrograded starch with apple distillery wastewater allowed producing RS preparations highly resistant to amylolysis (30 – 36%).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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