METHOD FOR DETERMINING THE DEGREE OF STARCH RESISTANCE IN FOOD PRODUCTS AND INGREDIENTS Russian patent published in 2022 - IPC A23L29/212 G01N33/02 

FIELD: food industry.

SUBSTANCE: invention relates to methods for determining quality indicators in the food industry. The method for determining the degree of starch resistance in food and food ingredients from grain vegetable raw materials provides for the determination of the mass fraction of moisture and starch, the calculation of the weight taking into account the mass fraction of dry substances, temperature treatment, enzymatic hydrolysis with pancreatic α-amylase and amyloglucosidase at 37 °C for 4 hours, and the pH of the medium is maintained with a phosphate buffer solution, the end of hydrolysis process by adding 50% ethyl alcohol, precipitation of proteins by adding phosphoric acid, centrifugation, filtration. Next, the carbohydrate composition of the hydrolysate is determined on a high-performance liquid chromatograph and the degree of starch resistance is calculated by the quantitative glucose content, which is produced as a result of the enzymatic process.

EFFECT: present invention involves the development of an analytically accurate, less time-consuming and energy-consuming simple method for quantifying the degree of starch resistance in food products and ingredients made from grain crops.

1 cl, 1 dwg, 4 ex