PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE

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.