Joanna Le Thanh - Blicharz (original) (raw)
Papers by Joanna Le Thanh - Blicharz
Food Science and Technology International
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on... more The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in...
Foods
Industrial application of starch as a texture-forming agent is primarily limited to preparations ... more Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological proper...
Nauka Przyroda Technologie
Background. Aloe contains numerous bioactive compounds which are attributed to have health advant... more Background. Aloe contains numerous bioactive compounds which are attributed to have health advantages. Widely used in the cosmetic and pharmaceutical industries, also found its application in the food industry. The antioxidant compounds in aloe may increase the stability and nutritional value of food. The aim of the paper was to evaluate the results of the antioxidant properties of aqueous extract of aloe in model systems. Material and methods. Analyses were conducted on true aloe (Aloe vera L.). Extraction was run using water at temperature 80-90°C. The level of phenolics was determined spectrophotometrically with the Folin-Ciocalteu reagent, using gallic acid as a standard. Antioxidant activity of extract was analysed in relation to linoleic acid, running incubation for 19 h, by scavenging of stable radical DPPH (2,2-diphenyl-1-picrylhydrazyl) and cation radical ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) and on the basis of metal chelating ability. Recorded results were compared with the activity of BHT (butylated hydroxytoluene). Results. The total phenolic content of water extract of aloe was 17.85 mg/g d.m. The extract exhibited concentration-dependent DPPH and ABTS radical scavenging activity. The ability was in the range of 4.32-8.87 and 0.58-0.87 mg of trolox per 1 g d.m., respectively. A lower chelating ability of the aloe extract was 1.23 mg EDTA per 1 g d.m. at 20 mg/ml concentration and the higher was 8.76 mg EDTA per 1 g d.m. at 10 mg/ml concentration. The aloe extract reduced levels of the conjugated dienes in the emulsion system. The samples with additions of 0.1-0.5 mg/ml extract contain over 90% less of dienes than control sample. The addition of 0.05 mg/ml and 0.06 mg/ml results in significantly lower (40% and 57%, respectively) activities of the aloe extract.
Polymers
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, variou... more Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses ...
Journal of Membrane Science, 2006
Oxidised starches E 1404 are the most popular food grade modified starches but the process of the... more Oxidised starches E 1404 are the most popular food grade modified starches but the process of their enzymatic hydrolysis was not investigated, and the functionality of the products of this processing is unknown. The aim of the work was to study the possibility of the application of continuous recycle membrane reactor (CRMR) for the hydrolysis of oxidised starches as well as the estimation of the surface properties of the obtained products. It was found that the application of CRMR for the enzymatic hydrolysis of oxidised starches allowed products to be obtained which reveal surface activity. The effectiveness of the membrane process is strongly influenced by the rheological properties of the raw material, which determines fouling phenomena in reaction system. The presence of carboxyl groups in starch macromolecules did not inhibit their enzymatic hydrolysis. The surface properties of enzymatic hydrolysis products do not depend on the degree of oxidation of the investigated starches. Substantial differences of the surface activity for the permeate and retentate fractions were observed.
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. The development of food ingredients that beneficially affect the human organism has a... more 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 homoge...
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2015
Digestibility of food grade modified starches were examined by the controlled enzymatic hydrolysi... more Digestibility of food grade modified starches were examined by the controlled enzymatic hydrolysis with the mixture of pancreatic alpha-amylase and glucoamylase. The structure and physicochemical properties of the experimental starch samples were examined by the Brabender rheological method, light microscopy, and X-ray diffractometry. It was found that investigated food grade modified starches revealed reduced digestibility-up to about 10%. The extent of decrease of digestibility depends on the degree of substitution of modified starches, but this correlation is not linear. Granular food grade modified starches reveal unchanged crystal structure, identical as native starch. The modification of starch changes its physicochemical properties i.e. pasting profile, gelatinisation temperature and solubility in water, however these changes do not correlate with digestibility. Changes in conformation of starch macromolecules in solution, caused by incorporation of modifying groups, hinder e...
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. The development of food ingredients that beneficially affect the human organism has a... more 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 homoge...
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. Modified potato starch is used as a thickener in foods or as a dessert component. Mod... more 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...
Zywnosc: Nauka, Technologia, Jakosc
Based on the research into five commonly used natural starches (potato, usual corn, waxy corn, wh... more Based on the research into five commonly used natural starches (potato, usual corn, waxy corn, wheat, and tapioca), an attempt was made to determine the basic factors appearing decisive for the correctness of measuring the rheological properties of the starches. The research was carried out using a Brabender viscograph, a Brookfield viscometer, and a HAAKE rheometer. It was shown that various methods applied to evaluate starch properties could be complementary to each other. The analysis of the course of the pasting process by the Brabender viscograph provides significant technological information, although it does not make possible to determine absolute rheological quantities; the information obtained from this analysis are reflected in the results obtained using other methods. The viscosity of starch pastes, which are non- Newtonian fluids, depends not only on the concentration, temperature, and shear rate, but, also, on the preparation method of starch paste. In order to compare ...
Sugars are kosmotropic substances which stabilise the native structure of biopolymers, including ... more Sugars are kosmotropic substances which stabilise the native structure of biopolymers, including starch. However by high concentration of sugars, as in case of desserts production, rheological properties of this polysaccharide could be significantly changed. The aim of this study was to examine the effect of the presence of sugars (glucose, fructose and sucrose) and low pH on the rheological properties of acetylated distarch adipate E 1422 preparations of different degrees of cross-linking. Pasting characteristics as well as viscosity of the pastes prepared in pasteurisation or sterilisation processes have been studied. Furthermore, freezing – thawing stability of these systems was estimated. It was found that the increase of sugar concentration caused an increase of the gelatinization temperature and the viscosity of the of starch pastes. The decrease of pH value to 4.5 resulted in the reduction of viscosity of pastes containing no or 25% of sugars. The acidified pastes containing ...
![Research paper thumbnail of EFFECT OF TYPE 4 RESISTANT STARCH ON COLOUR AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP [full text in polish]](https://attachments.academia-assets.com/45740612/thumbnails/1.jpg)
](Zywnosc: Nauka, Technologia, Jakosc
The objective of the research study was to asses the usefulness of a technological RS4 type resis... more The objective of the research study was to asses the usefulness of a technological RS4 type resistant starch of different botanical origin used as a thickener in ketchup sauces. The research material consisted of natural starches: potato starch, maize starch, and waxy maize starch, which were modified by the use of a cross-linking agent containing an adipic and acetic anhydride. The following research was performed: rheological analysis, texture analysis, colour and acidity analysis of the end product. It was found that, from the rheological point of view, all the sauces were pseudo-plastic fluids with a yield point. The highest apparent viscosity was recorded for the ketchup with the addition of the waxy maize, then, for the ketchup with the potato starch added, and with the maize starch added. The parameters of the texture profile of the ketchups analyzed slightly differed from the parameters of commercial ketchups, and the largest differences appeared in the range of hardness and...
![Research paper thumbnail of THE ESTIMATION OF DIGESTIBILITY OF A NEW PHYSICALLY MODIFIED STARCH PREPARATION IN RESEARCH ON THE RATS [full text in polish]](https://attachments.academia-assets.com/45657442/thumbnails/1.jpg)
](Zywnosc: Nauka, Technologia, Jakosc
The aim of the work was to determine the effect of a high proportion of a novel modified starch p... more The aim of the work was to determine the effect of a high proportion of a novel modified starch prepa- ration in the diet on selected nutrition parameters in rats, particularly it’s in vivo digestibility. The experi- ment was conducted on 20 males Wistar white rats, aged 9 weeks, fed 2 semi-purified experimental diets with a high (50%) addition of analyzed starch preparations: gelatinized potato starch preparation (Solamyl - S) and analyzed starch modified by high pressure homogenization of pastes (H). The intake of a diet, with a high addition of starch preparation H, had similar influence on growth and nutritional parameters in rats, including diet digestibility, as in case of feeding of diet with starch S participation. A high addition of new modified starch preparation H in the diet, in comparison with starch S, resulted in transit time accele- ration and elevated water feces content, which can indicate an influence of bacterial degradation on diges- tibility results.
The aim of the work was to evaluate the prebiotic properties of physically modified starch obtain... more The aim of the work was to evaluate the prebiotic properties of physically modified starch obtained by high pressure homogenization of the gel. In in vitro studies selected strains belonging to the genus Bifidobacterium were cultured in standard MRS medium supplemented with the following alternate carbon sources: glucose, maltodextrin, non-modified potato starch and modified starch. MRS medium without carbohydrate was used as a negative control. During the culture-experiments the number of microorganisms, rate at which they assimilated sugars, as well as amount of short chain fatty acids they produced were determined. In in vivo studies the number of Bifidobacterium spp. in the cecum of rats fed with diet containing modified starch or preliminarily gelatinized native starch was evaluated. It was found that the physically modified starch possessed prebiotic properties similar to the known analogues of starch resistant to amylolitic enzymes.
![Research paper thumbnail of The intake effect of selected physically modified starch preparations on α-tocopherol [full text in Polish]](https://attachments.academia-assets.com/45740611/thumbnails/1.jpg)
](Introduction. The widespread replacement of fat by modified starch preparations in bread spreads,... more Introduction. The widespread replacement of fat by modified starch preparations in bread spreads, which are also enriched in fat-soluble vitamins, makes a possibility of an interaction between these components. Aim. To determine the effect of a high proportion of a novel modified starch preparation in the diet on the bioavailability of vitamin E in rats. Material & methods. The experiment was conducted on 40 male Wistar rats, aged 12 weeks, fed semi-synthetic diets containing 50% of starch preparations: pregelatimised potato starch (SW) – as a control and three modified resistant starch preparations (AO, WT, RS3. The α-tocopherol bioavailability was determined on the basis of the balance sheet and the analysis of the α-tocopherol content in feces, blood serum and liver. Results. Only in the case of starch RS3 by National Starch (USA), which was significantly less digestible, significantly lower levels of α-tocopherol in feces and higher bioavailability was found. Conclusions. The st...
Acta Biochimica Polonica, Mar 19, 2014
Resistant starches are type of dietary fibers. However, their physiological effects depend on the... more Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold increase was observed in the case of the production of propionic acid. In contrast, the content of butyric acid increased (12%) only as an effect of consumption of starch PA and even decreased (about 30%) in case of starch A. Both RS4 starches caused an increase of the production of acetic acid by more than 40%. No changes in serum biochemistry, liver cholesterol and organ weights of rats were stated.
Acta scientiarum polonorum. Technologia alimentaria
The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used a... more The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process (as well as the product of its hydrolysis in a membrane reactor), despite high surface activity, is unsuitable for this purpose. Therefore, a hypothesis was put forward that the cause of the unsuitability of these preparations for mayonnaise production is their improper profile of molecular mass distribution and the objective of this study was to verify the above thesis. E 1450 preparations of different degree of substitution obtained alternately by means of reactive extrusion or enzymatic hydrolysis preceded by esterification in suspension were investigated. Preparations were characterised physico-che...
Starch - Stärke, 2014
ABSTRACT Four commercial products based on pyrodextrins and differing in viscosity and digestibil... more ABSTRACT Four commercial products based on pyrodextrins and differing in viscosity and digestibility in vitro were studied in the aspect of their surface activity. Their assimilability by probiotic strains of bacteria from genus Lactobacillus was checked by analysis of the growth of four bacteria strains cultured on a modified MRS medium containing the commercial pyrodextrins instead of glucose. Interfacial tension at the air/water and toluene/water interfaces was measured with a du Noüy tensiometer. Experimental isotherms were approximated with the Szyszkowski equation and surface parameters were calculated. It was established that commercial pyrodextrins show digestibility reduced to about 50% as well as surface activity that makes them useful as emulsifiers. The presence of dextrins in the medium has no effect on the growth of any of the probiotic Lactobacillus bacteria strains studied, but significantly modifies their metabolic activity resulting in changes in type and amount of the short chain fatty acids produced.
Food Science and Technology International
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on... more The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in...
Foods
Industrial application of starch as a texture-forming agent is primarily limited to preparations ... more Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological proper...
Nauka Przyroda Technologie
Background. Aloe contains numerous bioactive compounds which are attributed to have health advant... more Background. Aloe contains numerous bioactive compounds which are attributed to have health advantages. Widely used in the cosmetic and pharmaceutical industries, also found its application in the food industry. The antioxidant compounds in aloe may increase the stability and nutritional value of food. The aim of the paper was to evaluate the results of the antioxidant properties of aqueous extract of aloe in model systems. Material and methods. Analyses were conducted on true aloe (Aloe vera L.). Extraction was run using water at temperature 80-90°C. The level of phenolics was determined spectrophotometrically with the Folin-Ciocalteu reagent, using gallic acid as a standard. Antioxidant activity of extract was analysed in relation to linoleic acid, running incubation for 19 h, by scavenging of stable radical DPPH (2,2-diphenyl-1-picrylhydrazyl) and cation radical ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) and on the basis of metal chelating ability. Recorded results were compared with the activity of BHT (butylated hydroxytoluene). Results. The total phenolic content of water extract of aloe was 17.85 mg/g d.m. The extract exhibited concentration-dependent DPPH and ABTS radical scavenging activity. The ability was in the range of 4.32-8.87 and 0.58-0.87 mg of trolox per 1 g d.m., respectively. A lower chelating ability of the aloe extract was 1.23 mg EDTA per 1 g d.m. at 20 mg/ml concentration and the higher was 8.76 mg EDTA per 1 g d.m. at 10 mg/ml concentration. The aloe extract reduced levels of the conjugated dienes in the emulsion system. The samples with additions of 0.1-0.5 mg/ml extract contain over 90% less of dienes than control sample. The addition of 0.05 mg/ml and 0.06 mg/ml results in significantly lower (40% and 57%, respectively) activities of the aloe extract.
Polymers
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, variou... more Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses ...
Journal of Membrane Science, 2006
Oxidised starches E 1404 are the most popular food grade modified starches but the process of the... more Oxidised starches E 1404 are the most popular food grade modified starches but the process of their enzymatic hydrolysis was not investigated, and the functionality of the products of this processing is unknown. The aim of the work was to study the possibility of the application of continuous recycle membrane reactor (CRMR) for the hydrolysis of oxidised starches as well as the estimation of the surface properties of the obtained products. It was found that the application of CRMR for the enzymatic hydrolysis of oxidised starches allowed products to be obtained which reveal surface activity. The effectiveness of the membrane process is strongly influenced by the rheological properties of the raw material, which determines fouling phenomena in reaction system. The presence of carboxyl groups in starch macromolecules did not inhibit their enzymatic hydrolysis. The surface properties of enzymatic hydrolysis products do not depend on the degree of oxidation of the investigated starches. Substantial differences of the surface activity for the permeate and retentate fractions were observed.
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. The development of food ingredients that beneficially affect the human organism has a... more 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 homoge...
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2015
Digestibility of food grade modified starches were examined by the controlled enzymatic hydrolysi... more Digestibility of food grade modified starches were examined by the controlled enzymatic hydrolysis with the mixture of pancreatic alpha-amylase and glucoamylase. The structure and physicochemical properties of the experimental starch samples were examined by the Brabender rheological method, light microscopy, and X-ray diffractometry. It was found that investigated food grade modified starches revealed reduced digestibility-up to about 10%. The extent of decrease of digestibility depends on the degree of substitution of modified starches, but this correlation is not linear. Granular food grade modified starches reveal unchanged crystal structure, identical as native starch. The modification of starch changes its physicochemical properties i.e. pasting profile, gelatinisation temperature and solubility in water, however these changes do not correlate with digestibility. Changes in conformation of starch macromolecules in solution, caused by incorporation of modifying groups, hinder e...
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. The development of food ingredients that beneficially affect the human organism has a... more 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 homoge...
Acta Scientiarum Polonorum, Technologia Alimentaria
Background. Modified potato starch is used as a thickener in foods or as a dessert component. Mod... more 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...
Zywnosc: Nauka, Technologia, Jakosc
Based on the research into five commonly used natural starches (potato, usual corn, waxy corn, wh... more Based on the research into five commonly used natural starches (potato, usual corn, waxy corn, wheat, and tapioca), an attempt was made to determine the basic factors appearing decisive for the correctness of measuring the rheological properties of the starches. The research was carried out using a Brabender viscograph, a Brookfield viscometer, and a HAAKE rheometer. It was shown that various methods applied to evaluate starch properties could be complementary to each other. The analysis of the course of the pasting process by the Brabender viscograph provides significant technological information, although it does not make possible to determine absolute rheological quantities; the information obtained from this analysis are reflected in the results obtained using other methods. The viscosity of starch pastes, which are non- Newtonian fluids, depends not only on the concentration, temperature, and shear rate, but, also, on the preparation method of starch paste. In order to compare ...
Sugars are kosmotropic substances which stabilise the native structure of biopolymers, including ... more Sugars are kosmotropic substances which stabilise the native structure of biopolymers, including starch. However by high concentration of sugars, as in case of desserts production, rheological properties of this polysaccharide could be significantly changed. The aim of this study was to examine the effect of the presence of sugars (glucose, fructose and sucrose) and low pH on the rheological properties of acetylated distarch adipate E 1422 preparations of different degrees of cross-linking. Pasting characteristics as well as viscosity of the pastes prepared in pasteurisation or sterilisation processes have been studied. Furthermore, freezing – thawing stability of these systems was estimated. It was found that the increase of sugar concentration caused an increase of the gelatinization temperature and the viscosity of the of starch pastes. The decrease of pH value to 4.5 resulted in the reduction of viscosity of pastes containing no or 25% of sugars. The acidified pastes containing ...
Zywnosc: Nauka, Technologia, Jakosc
The objective of the research study was to asses the usefulness of a technological RS4 type resis... more The objective of the research study was to asses the usefulness of a technological RS4 type resistant starch of different botanical origin used as a thickener in ketchup sauces. The research material consisted of natural starches: potato starch, maize starch, and waxy maize starch, which were modified by the use of a cross-linking agent containing an adipic and acetic anhydride. The following research was performed: rheological analysis, texture analysis, colour and acidity analysis of the end product. It was found that, from the rheological point of view, all the sauces were pseudo-plastic fluids with a yield point. The highest apparent viscosity was recorded for the ketchup with the addition of the waxy maize, then, for the ketchup with the potato starch added, and with the maize starch added. The parameters of the texture profile of the ketchups analyzed slightly differed from the parameters of commercial ketchups, and the largest differences appeared in the range of hardness and...
Zywnosc: Nauka, Technologia, Jakosc
The aim of the work was to determine the effect of a high proportion of a novel modified starch p... more The aim of the work was to determine the effect of a high proportion of a novel modified starch prepa- ration in the diet on selected nutrition parameters in rats, particularly it’s in vivo digestibility. The experi- ment was conducted on 20 males Wistar white rats, aged 9 weeks, fed 2 semi-purified experimental diets with a high (50%) addition of analyzed starch preparations: gelatinized potato starch preparation (Solamyl - S) and analyzed starch modified by high pressure homogenization of pastes (H). The intake of a diet, with a high addition of starch preparation H, had similar influence on growth and nutritional parameters in rats, including diet digestibility, as in case of feeding of diet with starch S participation. A high addition of new modified starch preparation H in the diet, in comparison with starch S, resulted in transit time accele- ration and elevated water feces content, which can indicate an influence of bacterial degradation on diges- tibility results.
The aim of the work was to evaluate the prebiotic properties of physically modified starch obtain... more The aim of the work was to evaluate the prebiotic properties of physically modified starch obtained by high pressure homogenization of the gel. In in vitro studies selected strains belonging to the genus Bifidobacterium were cultured in standard MRS medium supplemented with the following alternate carbon sources: glucose, maltodextrin, non-modified potato starch and modified starch. MRS medium without carbohydrate was used as a negative control. During the culture-experiments the number of microorganisms, rate at which they assimilated sugars, as well as amount of short chain fatty acids they produced were determined. In in vivo studies the number of Bifidobacterium spp. in the cecum of rats fed with diet containing modified starch or preliminarily gelatinized native starch was evaluated. It was found that the physically modified starch possessed prebiotic properties similar to the known analogues of starch resistant to amylolitic enzymes.
Introduction. The widespread replacement of fat by modified starch preparations in bread spreads,... more Introduction. The widespread replacement of fat by modified starch preparations in bread spreads, which are also enriched in fat-soluble vitamins, makes a possibility of an interaction between these components. Aim. To determine the effect of a high proportion of a novel modified starch preparation in the diet on the bioavailability of vitamin E in rats. Material & methods. The experiment was conducted on 40 male Wistar rats, aged 12 weeks, fed semi-synthetic diets containing 50% of starch preparations: pregelatimised potato starch (SW) – as a control and three modified resistant starch preparations (AO, WT, RS3. The α-tocopherol bioavailability was determined on the basis of the balance sheet and the analysis of the α-tocopherol content in feces, blood serum and liver. Results. Only in the case of starch RS3 by National Starch (USA), which was significantly less digestible, significantly lower levels of α-tocopherol in feces and higher bioavailability was found. Conclusions. The st...
Acta Biochimica Polonica, Mar 19, 2014
Resistant starches are type of dietary fibers. However, their physiological effects depend on the... more Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold increase was observed in the case of the production of propionic acid. In contrast, the content of butyric acid increased (12%) only as an effect of consumption of starch PA and even decreased (about 30%) in case of starch A. Both RS4 starches caused an increase of the production of acetic acid by more than 40%. No changes in serum biochemistry, liver cholesterol and organ weights of rats were stated.
Acta scientiarum polonorum. Technologia alimentaria
The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used a... more The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process (as well as the product of its hydrolysis in a membrane reactor), despite high surface activity, is unsuitable for this purpose. Therefore, a hypothesis was put forward that the cause of the unsuitability of these preparations for mayonnaise production is their improper profile of molecular mass distribution and the objective of this study was to verify the above thesis. E 1450 preparations of different degree of substitution obtained alternately by means of reactive extrusion or enzymatic hydrolysis preceded by esterification in suspension were investigated. Preparations were characterised physico-che...
Starch - Stärke, 2014
ABSTRACT Four commercial products based on pyrodextrins and differing in viscosity and digestibil... more ABSTRACT Four commercial products based on pyrodextrins and differing in viscosity and digestibility in vitro were studied in the aspect of their surface activity. Their assimilability by probiotic strains of bacteria from genus Lactobacillus was checked by analysis of the growth of four bacteria strains cultured on a modified MRS medium containing the commercial pyrodextrins instead of glucose. Interfacial tension at the air/water and toluene/water interfaces was measured with a du Noüy tensiometer. Experimental isotherms were approximated with the Szyszkowski equation and surface parameters were calculated. It was established that commercial pyrodextrins show digestibility reduced to about 50% as well as surface activity that makes them useful as emulsifiers. The presence of dextrins in the medium has no effect on the growth of any of the probiotic Lactobacillus bacteria strains studied, but significantly modifies their metabolic activity resulting in changes in type and amount of the short chain fatty acids produced.