Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/8_2_2010.pdf
Issue 9 (2) 2010 pp. 217-226
Hanna Śmigielska1, Joanna Le Thanh-Blicharz2
1Poznań University of Economics
2Institute of Agricultural and Food Biotechnology in Warsaw
2Institute of Agricultural and Food Biotechnology in Warsaw
RESEARCH ON ZINC FORTIFIED POTATO STARCH AND ON ITS USE IN DESSERT PRODUCTION
Abstract:
Background. Modified potato starch is used as a thickener in foods or as a dessert component. Modification by oxidizing causes production of carboxyl radicals, which can bind elements in the coordination manner, inside starch granules. Zinc is one of the most essential microelements in the human body, and therefore the objective of our research was to determine the level of zinc adsorption from modified oxidized starch, to examine the changes in the starch’s functional properties and the possibilities of using the starch for manufacturing dry mixes of milk desserts such as puddings.
Material and methods. The adsorption efficiency was examined with the Varian AAS atomic absorption spectrometer. The colour parameter was examined by Chroma Meter CR-300 Minolta and the viscosity of 3.3% of starch gels by Brabender viscosimeter. The organoleptic tested was determined in pudding prepared with fortified starch.
Results. Result of microelement adsorption it ranges from 49% to 84%, depending on concentration of salt used for adsorption. The colour of preparations with zinc did not show significant differences, while their viscosity was variable and higher from the viscosity of marketed pudding starch. Results were analysed and the recipe for zinc fortified pudding was prepared.
Conclusions. The best organoleptic properties were described for the dessert for which one portion contains approx. 7.5 mg of zinc, which is 50% RDA for an adult person.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/8_2_2010.pdf
Keywords: Modified starch, oxidized starch, food fortification, Zinc, pudding – milk dessert
For citation:
Śmigielska H., Le Thanh-Blicharz J., 2010. Research on zinc fortified potato starch and on its use in dessert production. Acta Sci.Pol., Technol. Aliment. 9 (2), 217-226
Śmigielska H., Le Thanh-Blicharz J., 2010. Research on zinc fortified potato starch and on its use in dessert production. Acta Sci.Pol., Technol. Aliment. 9 (2), 217-226
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