Določanje rezistentnega škroba v izbranih živilih

Česen, Petra (author), Bertoncelj, Jasna (mentor)

Namen dela je bil določiti vsebnost rezistentnega škroba v izbranih živilih z encimsko metodo AOAC 2002.02. V analizo smo vključili fižol, čičeriko, ovsene kosmiče, ajdovo kašo, sveže kuhan in ohlajen kuhan krompir, zrelo in nezrelo banano ter svež, en dan in tri dni staran polbel kruh. Največ rezistentnega škroba vsebuje nezrela banana, najmanj pa sveže kuhan krompir in ajdova kaša. Nezrela banana je vsebovala približno 3-krat več RŠ kot zrela banana. Pri vzorcih kruha vsebuje 3 dni staran polbel kruh več rezistentnega škroba kot svež ter en dan staran kruh. Ohlajen kuhan krompir vsebuje 2-krat več rezistentnega škroba kot sveže kuhan krompir. Poleg vsebnosti rezistentnega škroba smo v obravnavanih vzorcih določili tudi vsebnost prebavljivega škroba, ki je bila v večini vzorcev obratno sorazmerna z vsebnostjo rezistentnega škroba.

• Language: Slovenian
• Keywords: škrob, rezistentni škrob, retrogradiran škrob, prehranska vlaknina, živila, fižol, ajdova kaša, čičerika, banana, kruh, krompir, ovseni kosmiči
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [P. Česen]
• Year: 2018
• PID: 20.500.12556/RUL-101846
• UDC: 641.1:543.635.252
• COBISS.SI-ID: 4927608
• Publication date in RUL: 08.07.2018

Secondary language

• Language: English
• Title: Determination of resistant starch in selected foods

Abstract

The aim of the research was to determine resistant starch content in selected foods with enzymatic AOAC 2002.02 method. Beans, chickpea, oat flakes, buckwheat porridge, freshly cooked and cooled cooked potatoes, ripe and unripe bananas and fresh, one and three days stale semi-white bread were included in the study. Unripe banana contained the highest amount of resistant starch, the least resistant starch was determined in freshly cooked potato and buckwheat porridge. Unripe banana contained approximately 3 times more resistant starch than ripe banana. In the bread samples, three days stale bread contained more resistant starch than fresh and one day stale bread. Cold cooked potato contained 2 times more resistant starch than freshly cooked potato. Along with resistant starch also the content of digestible starch was determined in selected foods. The content of digestible starch was inversely proportional to the content of resistant starch in most of the samples.

• Keywords: starch, resistant starch, retrograded starch, dietary fiber, foods, bean, buckwheat porridge, chickpea, banana, bread, potatoes, oatmeal