Dietary boiled sausages with the functional component - resistant starch

Deficit of time for most of people became a cause of infringement of rhythmical receipt in an organism of nutrients, led to high-quality and quantitative violation of a food allowance and, as a result, to an energy imbalance. Recently with present tenor of life the increasing distribution is found by the functional protein-bearing products of plant origin increasing the nutrition and energy value of products and enriching food with necessary useful components. Functional food considers not only nutrition value of products (availability of fats, proteins and carbohydrates) how many their functionality or biological value. For production of functional products high technology production, the environmentally friendly and genetically not modified material which provides or completion of losses in the course of technological handling and conversion, or additional entering of the micronutrients in products which under natural conditions their aren't containing or a combination of these two approaches is used. It is possible to carry resistant starches to such micronutrients. They have additional physiological properties in comparison with food fibers, providing at the same time some functions of the last. Resistant starches, owing to the low speed of splitting in a small intestine have a low glycemic index that, perhaps, is explained by the fact that resistant starches leave a small intestine practically in an invariable type, performing function of food fibers.