Produzione di una bevanda fermentata a base di cereali ad elevato contenuto di amido resistente

Four cereal-based beverage types (B1, B2, B3 e B4), produced by cooking ground corn, wheat, rice kernels and crushed potatoes mixed in different ratios with a water excess and submitted to lactic fermentation, were evaluated for their resistant starch contents (RS). The refrigerated beverages showed high loads of presumptive lactic acid bacteria and low pH values (8.65 log cfu/g and 3.71, on average, respectively). Even though similar high water contents (76.8%), the samples displayed large viscosity range (19.4 a 37.9 Pa·s) depending on their composition and showed a pseudoplastic behaviour. The resistant starch contents of samples resulted higher than 5.89%, depending on the increasing amounts of amylose found in raw ingredients. About 48% of the total starch content of each beverage was represented, on average, by RS that was generally escapes the gut digestion. The consumption of the beverages analyzed could have a beneficial effect on reduction of postprandial glycaemic response in accordance with the specific claim authorized by the EC Regulation 432/2012.