The aim of the study was the examination of in vitro digestibility of the starch contained in native pea flour and after its isolation and thermal treatment, as well as the comparison of the results obtained with digestibility of other crystallinity types starches. Digestibility of pea flour starch was the highest (58.7%) comparing to other samples, whereas after isolation its value was diminished (44.0%) to the level similar to wheat and potato starches. After heating digestibility was considerably improved to the value 91.2%, similarly to the case of wheat starch, while isolated starch had digestibility close to the one from potato. After freezing digestibility was diminished in all samples. Simultaneously a rise of resistant starch content was observed from 10.11% to 12.58% in pea starch and from 4.53% to 7.02% in pea flour.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_131.pdf
| MLA | Piecyk, Małgorzata, and Małgorzata Godlewska. "Wpływ izolacji i obróbki termicznej na strawność skrobi grochu." Nauka Przyr. Technol. 3.4 (2009): #131. |
| APA | Małgorzata Piecyk, Małgorzata Godlewska (2009). Wpływ izolacji i obróbki termicznej na strawność skrobi grochu. Nauka Przyr. Technol. 3 (4), #131 |
| ISO 690 | PIECYK, Małgorzata, GODLEWSKA, Małgorzata. Wpływ izolacji i obróbki termicznej na strawność skrobi grochu. Nauka Przyr. Technol., 2009, 3.4: #131. |
Małgorzata Piecyk
Katedra Biotechnologii
Mikrobiologii i Oceny Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C
02-776 Warszawa
Poland
e-mail: malgorzata_piecyk@sggw.pl