THE EVALUATION OF RESISTANT STARCH IN CEREAL FOOD WITH HIGHER MOISTURE

被引：0
|
作者：
Jurkaninova, Lucie [1 ]
Slukova, Marcela [1 ]
Kumbarova, Lenka [1 ]
Libenkova, Marketa [1 ]
Skrivan, Pavel [1 ]
机构：
[1] Univ Chem & Technol Prague, Dept Carbohydrates & Cereals, Tech 5, Prague 16628 6, Dejvice, Czech Republic
来源：
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2018年
关键词：
PHYSICOCHEMICAL PROPERTIES; LIFE;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
From the nutritional point of view, cereals are essential ingredients of the diet. They are a rich source of carbohydrates, proteins, vitamins, minerals, fiber and antioxidants. From all mentioned constituents, sugars occur in highest amounts in the cereal grain and starch, particularly, is the main component. Resistant starch belongs among fiber and occurs naturally in raw materials and food. The amount and properties of resistant starch can be altered during its processing and storage. The aim of this work was to evaluate the effect of processing on the content of resistant starch in dumplings.
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收藏
页码：172 / 177
页数：6
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