CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43897156" target="_blank" >RIV/60461373:22330/13:43897156 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS
Original language description
The aim of the paper was seeking suitable conditions of extrusion cooking to save nutritional properties of the final product compared with incoming corn grits, and mixtures with added pea flour or chemically modified starch. The highest ratio output/input for resistant starch was found when pea flour was added to corn grits using 10 % water - 45.8 % (abs. 3.1 % DM). On the other hand, the lowest ratio was registered for pure corn grits using 20 % water - 2.1 % (abs. 0.08% DM). Application of 20 % cross-linked starch Moramyl ZBH (E 1412) using 10 % water resulted 1.1 % DM.
Czech name
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Czech description
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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)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 9th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-58-6
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
210-213
Publisher name
Czech chemical society
Place of publication
Praha
Event location
Praha
Event date
Nov 6, 2013
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000341216900053

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