Реологічні властивості та ретроградація взірців нативного та модифікованого крохмалю

Abstract

The article updates the issues of using samples of native and oxidized starches in the technology of manufacturing food products with the aim of extending the shelf life, improving the taste and aromatic properties of the product, and its quality. The relevance of the chosen topic is due to the need to justify the conditions for ensuring the colloidal stability of food systems. The properties and possibility of using native as well as modified oxidized potato and corn starches in food technologies are considered. The presented results make it possible to solve the problems of ensuring the aggregative stability of viscous-fluid systems by introducing stabilizers-thickeners. The authors conducted a comparative analysis of the retrogradation ability of corn and potato starch and their modified samples. The work, based on the analysis of literary sources and the results of the research, shows the advantages of introducing modified starches into the product composition. The presented results of viscometric studies of popular commercial food starches predict the possibility of use, features and determine the practical value of oxidized starches in the development of recipes for food products and expand the range of their use. Experimental data reasonably show that the introduction of modified starches into the recipe slows down the processes of retrogradation of the food system, and the values have a favorable effect on the colloidal stability of food systems. The viscometric method was used to analyze hydrocolloid dispersions. To assess the time characteristics, namely, to find the time constant of starch retrogradation processes, mathematical processing of the experimental data was carried out using the Origin 7.5 program. The obtained data on the application of the investigated hydrocolloids in food products as thickeners allow to predict their prospects for prolonging the storage time of food products.