IMPROVING THE QUALITY OF FOOD PRODUCTS USING MODIFIED STARCH
Currently, consumers consume semi-finished products that are healthy, safe and easy to prepare and eat in any conditions. Due to the growing popularity of modified potato starch in the food industry and the wide scope of use, this study focused on improving the physical modification of native starch through short-term exposure to a microwave device. As a result, it was found that the proposed method of starch modification using microwave energy of 200 W/ h had an effect on the change of starch granules. The formulation of instant breakfasts obtained using modified starch has been developed, a commodity quality assessment has been carried out. During 12 months of storage, the organoleptic and physico-chemical parameters of ready-made breakfasts did not change significantly and remained at a high level compared to the control sample. Vitamin C during the storage of instant breakfast is reduced due to the ongoing hydrolytic processes under the influence of sunlight, destroying up to 90% of ascorbic acid. The process of storing breakfast is accompanied by a slight decrease in the total carbohydrate content (losses on the 12th month of storage averaged 1%). The humidity of instant breakfasts stored at 20-2°C increases by an average of 4.4% over 12 months, which was the cause of clumping. There was no significant change in the color of instant breakfasts. No extraneous tastes and odors were detected. In general, the physico-chemical indicators of breakfast have changed slightly.