OBTAINING MICROCAPSULATED STARCH

Abstract

Subject. Encapsulated starch. Purpose. To study encapsulated tomato and pumpkin starch. Methods. Organoleptic, structural-mechanical, and analytical. Results. Usually, enrichment of a food product with nutrients does not always provide the desired properties of the product due to the decomposition of such substances during the technological process. This contributed to the formation of  a new direction in the production of modified starch such as encapsulated. The encapsulation process consists in the so-called “inclusion” of molecules of biologically active substances into the structure of   a neutral agent and the formation of a heterogeneous matrix and the formation of microcapsules. Starch-based microcapsules can improve the physicochemical properties of the encapsulated material, increasing its thermal stability and antioxidant properties. Resistant starch is important in this technology not only as dietary fiber but also as a good carrier of a porous structure that forms a conglomerate with other biologically active compounds. The results of the research show that the modified starches obtained with a ratio of resistant starch: tomato (pumpkin) powder as 8:2 are better in terms of perception and color. Such starches correspond to the generally accepted principles of encapsulated starch and do not have clear taste and aromatic properties. The technological properties of encapsulated tomato and pumpkin starches were determined. It established that for both samples the angle of actual inclination is 38±0,2°, the total porosity is 55–62%. The high value of the absorption coefficient and the degree of swelling (0.80) of encapsulated starches achieved due to an increase in the hydromodulus. It calculated that encapsulated starch is a sufficiently high-calorie product that used for the production of food products. In addition, such products are promising for the nutrition of people with sensitive digestion. Technological instruction 10.62.13-90.00.5:2023 for the production of encapsulated modified starch developed. Scope of results. Food industry, namely the starch industry.