prikaz prve stranice dokumenta Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
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Scientific paper - Original scientific paper
Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
Applied Sciences, 11 (2021), 19; 9169. https://doi.org/10.3390/app11199169
Zięba, Tomasz; Solińska, Dominika; Gryszkin, Artur; Kapelko-Żeberska, Małgorzata; Raszewski, Bartosz; Ačkar, Đurđica; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun

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Zięba, T., Solińska, D., Gryszkin, A., Kapelko Żeberska, M., Raszewski, B., Ačkar, Đ. ... Jozinović, A. (2021). Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Applied Sciences, 11. (19). doi: 10.3390/app11199169

Zięba, Tomasz, et al. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production." Applied Sciences, vol. 11, no. 19, 2021. https://doi.org/10.3390/app11199169

Zięba, Tomasz, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević and Antun Jozinović. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production." Applied Sciences 11, no. 19 (2021). https://doi.org/10.3390/app11199169

Zięba, T., et al. (2021) 'Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production', Applied Sciences, 11(19). doi: 10.3390/app11199169

Zięba T, Solińska D, Gryszkin A, Kapelko Żeberska M, Raszewski B, Ačkar Đ, and sur.. Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Applied Sciences [Internet]. 2021 October 02 [cited 2025 January 01];11(19). doi: 10.3390/app11199169

T. Zięba, et al., "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production", Applied Sciences, vol. 11, no. 19, October 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:623388. [Accessed: 01 January 2025]

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Metadata
Title (english)Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
AuthorTomasz Zięba
AuthorDominika Solińska
AuthorArtur Gryszkin
AuthorMałgorzata Kapelko-Żeberska
AuthorBartosz Raszewski
AuthorĐurđica Ačkar
AuthorJurislav Babić
AuthorBorislav Miličević
AuthorAntun Jozinović
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleApplied Sciences
Numberingvol. 11, no. 19, 9169
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app11199169
URN:NBNurn:nbn:hr:112:623388
Publication2021-10-02
Document URLhttps://www.mdpi.com/2076-3417/11/19/9169
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-15 12:24:58