undergraduate thesis
Digestibility of native and barley starch modified with mixture of glutaric acid and acetanhydride

Antun Jozinović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProbavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida
AuthorAntun Jozinović
Mentor(s)Drago Šubarić (thesis advisor)
Abstract
Škrob se koristi kao dodatak u proizvodnji različitih prehrambenih proizvoda u svrhu ugušćivanja, zadržavanja vode, za postizanje određene teksture i dr. Utjecaj dodatka škroba ovisi o strukturi škroba, omjeru amiloze i amilopektina te njihovoj interakciji sa drugim komponentama tijekom želatinizacije i retrogradacije. Cilj ovoga rada bio je odrediti probavljivost nativnog i modificiranog škroba ječma, te odrediti svojstva paste, kapacitet bubrenja i indeks topljivosti navedenih škrobova. U odnosu na nativni škrob ječma, modificirani škrobovi ječma smjesama glutarne kiseline i acetanhidrida imali su nižu temperaturu želatinizacije, višu viskoznost vrha, te viši indeks topljivosti i kapacitet bubrenja. Probavljivost modificiranih škrobova također se povećala.
Keywordsstarch barley gelatinization retrogradation rheological properties resistant starch
Parallel title (English)Digestibility of native and barley starch modified with mixture of glutaric acid and acetanhydride
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-07-07
Parallel abstract (English)
Starch is used as an additive in many food products to achieve specific functional properties, for example, thickening, water holding capacity, to provide proper texture, etc. Effect of addition of starch depends on structure and ratio of amylose and amylopectin and their interactions with other components during gelatinisation and retrogradation. The aim of this study was to determine digestibility of native starch and modified starch, and determine pasting properties, swelling capacity and solubility index of these starches. Compared to native starch, modified starch had lower gelatinization temperature, higher peak viscosity and higher solubility and swelling capacity. Digestibility of modified starches also increased.
Parallel keywords (Croatian)škrob ječam želatinizacija retrogradacija reološka svojstva rezistentni škrob
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:146737
CommitterIvana Šuvak