The effect of fat content on starch digestibility in wheat-based biscuits

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F15%3A00003305" target="_blank" >RIV/00027006:_____/15:00003305 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of fat content on starch digestibility in wheat-based biscuits

Popis výsledku v původním jazyce

The aim of presented experiment was to evaluate the effect of lipid additions in three levels (20, 30, and 40 % of flour content, i. e. low, normal and high level) to the biscuits baked from high-amylose and standard wheat flour. The evaluation included the determination of rapidly and slowly digestible starch and resistant starch by in vitro enzymatic degradation. Generally, the increase of fat content in biscuits led to the increase of resistant starch fraction and to the decrease rapidly digestible starch. Slowly digestible starch was only slightly influenced by changes in fat content. The changes in starch digestibility were not in most cases statistically significant due to the high variability within the variant of the biscuits (i.e. variability between particular biscuit pieces). We expected higher increase of RS in AWF then in CWF biscuits but this hypothesis was not confirmed.

Název v anglickém jazyce

The effect of fat content on starch digestibility in wheat-based biscuits

Popis výsledku anglicky

The aim of presented experiment was to evaluate the effect of lipid additions in three levels (20, 30, and 40 % of flour content, i. e. low, normal and high level) to the biscuits baked from high-amylose and standard wheat flour. The evaluation included the determination of rapidly and slowly digestible starch and resistant starch by in vitro enzymatic degradation. Generally, the increase of fat content in biscuits led to the increase of resistant starch fraction and to the decrease rapidly digestible starch. Slowly digestible starch was only slightly influenced by changes in fat content. The changes in starch digestibility were not in most cases statistically significant due to the high variability within the variant of the biscuits (i.e. variability between particular biscuit pieces). We expected higher increase of RS in AWF then in CWF biscuits but this hypothesis was not confirmed.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310219" target="_blank" >QJ1310219: Pšenice se specifickým složením a vlastnostmi škrobu pro potravinářské a průmyslové účely</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 11th International Conference on Polysaccharides-Glycoscience

ISBN

978-80-86238-85-2

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

60-63

Název nakladatele

Czech Chemical Society

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

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Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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