Adamczyk Greta, Hanus Paweł, Bobel Inna, Krystyjan Magdalena
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland.
Department of Bakery and Confectionary Goods Technologies, Educational and Scientific Institute of Food Technology, National University of Food Technologies, 68 Volodymyrska St., 01601 Kyiv, Ukraine.
Polymers (Basel). 2023 Jan 31;15(3):717. doi: 10.3390/polym15030717.
Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured. In the obtained gels, the basic quality parameters were determined. The analysis of texture, color parameters, and also total polyphenol content were determined. Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. In the case of other starches, the recorded changes were much smaller than for potato starch-based products.
富含纤维的荞麦壳是提高食品营养价值的优质原料。本研究的目的是确定以纤维和苹果汁形式添加的添加剂对马铃薯淀粉和玉米淀粉（普通淀粉和蜡质淀粉）特性的影响。为了表征果冻的流变特性，测定了糊化特性。在所得凝胶中，测定了基本质量参数。测定了质地、颜色参数以及总多酚含量。荞麦壳除了纤维含量高外，还是酚类化合物的宝贵来源，并且可以成为淀粉甜点中的优质添加剂。添加荞麦壳和苹果汁提高了最终产品的营养价值，但也导致了工艺品质的变化：它提高了马铃薯淀粉混合物的初始温度（约9℃）；降低了冷甜点的粘度（从8%至55%）；并使最终产品的硬度提高了7倍以上。对于其他淀粉，记录到的变化远小于基于马铃薯淀粉的产品。
