Abstract
The aim of research is studying the rheological properties of gelatinized starch dispersions based on physical modification starches, depending on technological factors. Realization of the research aim will allow to obtain products (sauces, filler creams for confectionery products, etc.) using physical modification starches that are capable of selling products with specified structural and mechanical indicators, quality and safety indicators. And also ensure the rational use of raw materials, reduce the complexity of the technological process of production of culinary products. The current trends in the development of starch technology for physical modification and their use in food technology are analyzed. A review of literature data has become the background for the use of these starches in food technology, which primarily draws attention to the colloidal stability of food systems. A decrease in viscosity (the tendency ηmax=>ηmin) indicates the destruction degree of structural elements under the influence of mechanical stress and thermolysis. Tapioca starches “Endura”, “Indulge” and waxy maize starch “Prima” have practically the same values η (min) and η (max), which indicates the stability of the structure of gelatinized starch dispersions. This is probably due to the fact that grains with a monodisperse fraction (≈83 %) swell and gelatinize equivalently. A study of the effect of acids on the formation and stability of gelatinized starch dispersions shows that the most pronounced stability is characterized by dispersions based on Prima waxy starch and Endura tapioca. The gelatinized starch dispersions based on corn starch amylopectin exhibit low stability during the maximum peak gelatinization depending on the effect of sugar and acid. A thermodynamic study of physical modification starches wi carried out, which confirms the amount of energy expended on unpacking the starch grain, which confirms the initial gelatinization of starches.
Highlights
PROSPECTS FOR THE USE OF PHYSICAL stability
The rheological characteristics of starch suspensions upon heating are determined on a Brabender amylograph [8, 9]
Agents, which belong to the group of food additives, limits the use Energy changes in starch suspensions are determined by in baby and diet food, the creation of organic products and deter- differential scanning calorimetry
Summary
PROSPECTS FOR THE USE OF PHYSICAL stability. In a wide technologi-An important condition for obtaining finished products with targets is predicting the behaviorMODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE cal range of products for various purposes (sauces, soups, fruit fillers, dairy products) under inand effectiveness of the interaction of the individual compo-Svitlana Andrieieva PhD1 tense mechanical and thermal effects, Novation starches are nents of the recipe in the process creams, fillers for confectioneryKharkiv State University of Food Technology and TradeThe introduction of physiproducts are multicomponent333 Klochkivska str., Kharkiv, Ukraine, 61051 cal modification starches in the systems that undergo significant changes under the influence of technological factors. The difficulty of ensuring colloidal stability is determined both by the peculiarity of the recipe composition (acidic environment, the presence of slices of crushed fruit and berry raw materials, etc.), and by changes in the recipe mixture during processing, storage, use. The study of factors in which the destruction of consistency occurs is very important for the justification and control of the technological process of production of culinary products. These include: mechanical or temperature effects, the amount of solids, the presence and effectiveness of the use of consistency regulators, pH, the effect of electrolytes
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