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Delivery of the health-benefits of resistant starch is possible through fortifi cation of frequently consumed foods. To facilitate enrichment in a wide range of foods, industrial-scale production is enabled through conversion processes that have a high turnover of structurally stable preparations. Moreover, the structure of the resistant starch preparations is important because it infl uences functionality and interaction with other constituents of food systems, where the starch is added as functional ingredient. This dissertation explores enzyme mediated transformation of starch in combination with treatments involving heat and moisture into enzyme resistant form, and looks further into the structural characteristics of the various preparations. The results have been discussed in the context of technological implications, which the reader will fi nd helpful in conceptualising practical applications aimed at enriching foods with the functional carbohydrate.
About the author
Christopher Mutungi was born in 1975 in Machakos Kenya. He obtained B.Sc. (1999) and M.Sc. (2006) in Food Science and Technology from the University of Nairobi, in Kenya. He was doctoral candidate from April 2008 to March 2011 at the Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, in Dresden, Germany. He was awarded a doctorate in Food Engineering (Dr.-Ing.) on August 04, 2011.
