PRODUZIONE DI UNA BEVANDA FERMENTATA A BASE DI CEREALI AD ELEVATO CONTENUTO DI AMIDO RESISTENTE

In this work milled corn, wheat, alternately blended with parboiled wheat, rice and potato, were boiled in a water excess and fermented for 16 hours in order to produce 4 beverages (B1, B2, B3 and B4) displaying a high content of resistant starches (RS), a fraction of the starch escaping the upper gastrointestinal digestion. Beverage samples accounted for 9 log cfu/g of total mesophilic bacteria; pH, TTA and moisture values were, on average, 4.06, 0.53 (w/w) and 76.8%, respectively. The viscosity of beverages, showing values ranging from 19.4 to 37.9 P.s, was found to be correlated with their composition. Under the experimental conditions assayed, the resistant starch content of samples resulted higher than 5.5%. Increasing amounts of amylose, occurring in milled corn and wheat blends, resulted in a significant increase in their RS content, reaching 48% of total starch content, on average. The RS composition of these beverages could have a beneficial effect on reduction of postprandial glycaemic response in accordance with the claim 681 of the EC Regulation 432/2012.