Functional characteristics of maize resistant starch as a component of fine bakery products. [Doctoral dissertation] | Funkcionalne karakteristike rezistentnog skroba kukuruza kao komponente finih pekarskih proizvoda. Doktorska disertacija
2011
Milašinović-Šeremešić, M.
This PhD thesis examines the molecular and functional characteristics of starch in different ZP maize genotypes using modern instrumental methods, and evaluates selected maize genotype for the production of resistant starch (RS). The effect of autoclaving, enzyme concentrations and incubation time were examined to access the content of RS in modified starches. Also, the specific effects of RS on the technological behavior of the short dough as a complex (rheology) food system were investigated in order to formulate cookies with increased dietary fibre content and improved sensory characteristics. The study involved baking test, as an important criterion for evaluating the quality of flour and added RS. By using modern instrumental methods for determining the rheological parameters, color and hardness, impartially was considered the quality of the final product and the result of RS addition. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of starch, type RS3, showed better results in terms of overall sensory quality. The findings show a good potential of RS as a functional ingredient in terms of its application in the production of biscuits and related products rich in dietary fibre.
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