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Abstract
Potato starches treated with Amylosubtilin at a low dose have a higher DPPH-scavenging activity than native starch. The use of such partially hydrolyzed starches in non-fat yogurt production does not degrade the chemical characteristics and promotes the accumulation of exopolysaccharides in food. Yogurt with the addition of AM-starch has higher reduction properties and radical-binding activity even after 28 days of storage. the investigated protective effect increases the attractiveness of such products for people caring for their health.
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Details
1 Institute of Food Technology and Biotechnology, Department of Meat and Milk Technologies, Kazan National Research Technological University, K. Marks Str. 68, Kazan 420015, Russian Federation