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Article

Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

1
Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
3
Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Agnieszka Kita
Appl. Sci. 2021, 11(19), 9169; https://doi.org/10.3390/app11199169
Received: 18 September 2021 / Revised: 28 September 2021 / Accepted: 29 September 2021 / Published: 2 October 2021
(This article belongs to the Special Issue Advances of Potato Food Processing)
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. View Full-Text
Keywords: potato starch; extrusion; roasting; apple distillery wastewater; resistant starch; starch esters potato starch; extrusion; roasting; apple distillery wastewater; resistant starch; starch esters
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MDPI and ACS Style

Zięba, T.; Solińska, D.; Gryszkin, A.; Kapelko-Żeberska, M.; Raszewski, B.; Ačkar, Đ.; Babić, J.; Miličević, B.; Jozinović, A. Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Appl. Sci. 2021, 11, 9169. https://doi.org/10.3390/app11199169

AMA Style

Zięba T, Solińska D, Gryszkin A, Kapelko-Żeberska M, Raszewski B, Ačkar Đ, Babić J, Miličević B, Jozinović A. Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Applied Sciences. 2021; 11(19):9169. https://doi.org/10.3390/app11199169

Chicago/Turabian Style

Zięba, Tomasz, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević, and Antun Jozinović. 2021. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production" Applied Sciences 11, no. 19: 9169. https://doi.org/10.3390/app11199169

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