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Generation of slowly digestible starch during extrusion
Project
Project code: VF140009
Contract period: 01.09.2014
- 31.08.2016
Purpose of research: Basic research
The project aims to develop fundamental knowledge on how the digestibility of starches can be influenced by variation of material and technological parameters. The main focus of the work lies in the technological processing of selected mill products with regards to breakfast cereals, extruded products and pasta and the subsequent analysis of the starch digestibility. This means that the fundamental issue, of whether the digestibility of cereal starches is influenced by technological parameters and recipe variations, should be clarified. The fluctuation range of the technological options should be selected as such that sensory-acceptable products are formed. With this, the foundations for the future development of dietically high quality cereal products are established. The aim is to avoid rapidly increasing glucose levels in the blood after the consumption of cereal products and consequently reduce the risk for the diet-related illnesses associated therewith.
Section overview
Subjects
- Food Processing
