Effects of fat type and content on starch digestibility in wheat-based biscuits
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F16%3A00003732" target="_blank" >RIV/00027006:_____/16:00003732 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effects of fat type and content on starch digestibility in wheat-based biscuits
Original language description
Elevated amount of added fat in wheat based biscuits was proved to increase resistant starch content in accordance to the theory of amylose-lipid complex formation. This study aims at describing the effect of particular fat types (butter, cocoa buter, coconut oil, emulgated vegetable oil and lard) on resistant starch content based on the hypotheses that the formation of amylose-lipid complex is dependent on the fatty acid composition of fat.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 12th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-59-3
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
77-80
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2016
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000388249900018