Prelegent: Jovin Hasjim, Ph.D. (Roquette Frères, France)
Temat: Challenges in the development of functional starches
Native starch granules have complex structure and their functionalities are not stable during processing and storage. This limits their applications, especially in food industry. Chemical modification has been employed to improve the functionalities of native starch for many years. However, currently consumers are demanding for cleaner and healthier products without chemically modified ingredients or food additives. Therefore, there is a need to discover new types of native and non-chemically modified starches with similar functionalities to the chemically modified starches. For example, thermally inhibited starch has shear and acid resistance and can be used to replace chemically crosslinked starch, albeit its darker appearance, and thus further improvement is required. Another example is native buckwheat starch, having some degrees of heat and shear resistance, can be used as a natural, clean thickening agent, such as in yogurt. For a healthier starch ingredient, starch with a slow digestion rate, which is also known as slowly digestible starch (SDS), is highly desirable because it can prevent the glucose spike after meal (hyperglycemia). Roquette has developed Pea Starch LN 30 that contains at least 30% SDS, and it is further improved to reach 40% SDS in order to comply with the EFSA claim for SDS. In addition, native buckwheat starch granules have shown to provide slow digestibility in biscuits. However, more works are needed as both starches are not soluble in water and do not possess high heat resistance, which limit their applications.
Data i godzina: 12.05.2022 (czwartek), godzina 12:00