Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume8/issue4/6_4_2009.pdf
Issue 8 (4) 2009 pp. 51-62
Joanna Le Thanh-Blicharz1, Wojciech Białas2, Grażyna Lewandowicz2
Institute of Agricultural and Food Biotechnology in Warsaw
Poznań University of Life Science
Response surface optimization of manufacturing of dietary starch products
Abstract
Background. The development of food ingredients that beneficially affect the human organism has attracted much interest recently. Especially important seems to be resistant starch i.e. starch fraction which resists hydrolysis catalysed by amylases present in the gut. Although research on starches resistant to amylolytic enzymes began in 1990s, there is still lack of cheap and easy methods of its production. The aim of the work was to optimize the process of high pressure homogenization of potato starch pastes in order to reduce their digestibility to the utmost.
Material and methods. The optimization of the homogenization process was examined by means of the commercial software STATISTICA. Homogenisation was performed for the pastes of the concentration of 5%. Digestibility of the obtained starch samples was evaluated by the amount of glucose formed after 16 h of hydrolysis with the mixture of pancreatic alpha-amylase and glucoamylase.
Results. It was found that high pressure homogenization of starch pastes provides products of digestibility reduced up to 50%. Moreover, it was proved that at low temperatures, it is necessary to apply high pressure and low number of passages. At high temperatures, it is necessary to apply low pressure and high number of passages. Medium values of all of parameters did not provide low values of digestibility.
Conclusions. The application of the response surface methodology (RSM) for development of dietary starch products allows a quick identification of important process factors (such as temperature, pressure or numbers of passages) and shows interactions between them.
Keywords: starch modification, homogenization, digestibility, response surface methodology (RSM)
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume8/issue4/6_4_2009.pdf
For citation:
| MLA | Thanh-Blicharz, Joanna Le, et al. "Response surface optimization of manufacturing of dietary starch products." Acta Sci.Pol. Technol. Aliment. 8.4 (2009): 51-62. |
| APA | Le Thanh-Blicharz J., Białas W., Lewandowicz G. (2009). Response surface optimization of manufacturing of dietary starch products. Acta Sci.Pol. Technol. Aliment. 8 (4), 51-62 |
| ISO 690 | THANH-BLICHARZ, Joanna Le, BIAłAS, Wojciech, LEWANDOWICZ, Grażyna. Response surface optimization of manufacturing of dietary starch products. Acta Sci.Pol. Technol. Aliment., 2009, 8.4: 51-62. |