The influence of low- and high-temperature treatments on the production of resistant starch was investigated. For the experiments, a starch suspension, modified with amylolytic enzyme preparations: Distizym BA-T and Distizym AG, was prepared from potato starch. Treatment of the starch suspension to obtain resistant starch was conducted at -18°C and in liquid nitrogen at -196°C. High-temperature treatment was carried out at 120°C for 15, 30, 45, and 60 minutes. The resistance of resistant starch was determined by the amount of reducing substances obtained after repeated treatment of the starch suspension with enzyme preparations at low and high pH values, assessed by the growth of lactobacilli. As a result, it was found that the greatest stability was exhibited by resistant starch obtained after autoclaving the starch suspension at 120°C for 15 minutes. On the nutrient medium supplemented with this sample, the highest growth of microorganisms was observed, which was 2 times higher than on the nutrient medium without the addition of starch suspension. It is important to consider this finding when including resistant starch in the formulations of functional food products. This is especially true for the preparation of fermented products based on grain or juice, where reducing substances play an important role in the preparation stages. Additionally, resistant starch can serve as a prebiotic, providing a nutrient-rich environment for intestinal microflora. Thus, the results of the study can be used to develop new and improve existing functional food products, taking into account their nutritional value and effect on the intestinal microbiota.

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