## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**[PERSON]’s Model**} \\ \cline{2-7}  & \multicolumn{3}{c}{**Consistency**} & \multicolumn{2}{c}{**Flow Index n [ ]**} & \multicolumn{2}{c}{**Coefficient of Fit R\({}^{2}\)**} \\ \cline{2-7}
**Extrusion and Roasting** & \multicolumn{2}{c}{**Coefficient K [Pa s\({}^{2}\)]**} & \multicolumn{2}{c}{**LSD**} & \multicolumn{2}{c}{**Preparation Type**} & \multirow{2}{*}{**LSD**} & \multicolumn{2}{c}{**Preparation Type**} \\ \cline{2-7}
**Temperature (\({}^{\circ}\)C)** & \multicolumn{2}{c}{**Preparation Type**} & & & & & & \\ \cline{2-7}
**E** & **EW** & \multicolumn{2}{c}{**E**} & & & & & \\ \hline
80/80 & 6.14 & 1.10 & 0.52 & 0.66 & 0.9996 & 0.9999 \\ \hline
100/80 & 2.36 & 1.28 & 0.59 & 0.65 & 0.9999 & 0.9999 \\ \hline
120/80 & 0.68 & 0.94 & 0.67 & 0.68 & 0.9999 & 0.9998 \\ \hline
140/80 & 0.73 & 0.89 & 0.69 & 0.66 & 0.9999 & 0.9994 \\ \hline
80/100 & 7.66 & 4.97 & 0.50 & 0.56 & 0.9997 & 0.9996 \\ \hline
100/100 & 2.07 & 6.52 & 0.60 & 0.54 & 0.9999 & 0.9997 \\ \hline
120/100 & 0.77 & 5.46 & 0.67 & 0.55 & 0.9998 & 0.9987 \\ \hline
140/100 & 0.66 & 4.31 & 0.27 & 0.70 & 0.55 & 0.9999 & 0.9994 \\ \hline
80/120 & 4.70 & 1.57 & 0.53 & 0.52 & 0.9999 & 0.9994 \\ \hline
100/120 & 1.42 & 0.82 & 0.62 & 0.57 & 0.9999 & 0.9994 \\ \hline
120/120 & 0.54 & 1.83 & 0.71 & 0.52 & 0.9999 & 0.9996 \\ \hline
140/120 & 0.57 & 4.07 & 0.70 & 0.42 & 1.0000 & 0.9947 \\ \hline
80/140 & 2.32 & * & 0.58 & * & 0.9999 & * \\ \hline
100/140 & 0.84 & * & 0.66 & * & 0.9998 & * \\ \hline
120/140 & 0.47 & * & 0.70 & * & 0.9998 & * \\ \hline
140/140 & 0.45 & * & 0.72 & * & 0.9999 & * \\ \hline LSD & \multicolumn{2}{c}{0.09} & \multicolumn{2}{c}{0.01} & \multicolumn{2}{c}{-} & & & \\ \hline \hline \end{tabular} \({}^{*}\) Determination of rheological coefficients described acc. to [PERSON]’s model was impossible.  
\end{table} 
Table 2: Parameters of [PERSON]’s model characterizing the rheological properties of pastes made from extruded and roasted starch (E) and from starch extruded with apple distillery wastewater and roasted (EW). The resistance of extruded and roasted starch (E) to the action of amyloglucidase increased from ca. 14 to 17 g/100 g on average along with the increasing extrusion and roasting temperatures. It was due to the re-polymerization occurring during the heat-treatment of the starch [1,43] (Figure 3). The esterification process (EW) caused an increase in the enzymatic resistance of the starch, with an analogous tendency of changes. The starch esters produced via the extrusion of native potato starch with apple distillery wastewater and roasting revealed high resistance, ranging from ca. 30 to over 41 g/100 g. The starch extruded and roasted at 100 \({}^{\circ}\)C was characterized by both high enzymatic resistance (ca. 31 g/100 g on average) and the relatively high viscosity of its pastes in the entire course of the flow curves. Due to these properties, it can presumably find applications as a novel type of resistant starch with texture-forming properties. The chemical processes employed in food technology include those that are based on chemical reactions that require using certain chemical substances and proceed without a biological factor [44]. Only selected modified starches are permitted for use in food production. They are treated as food additives and denoted with the symbol 'E' and a respective number on food labels [45]. In the present study, a natural waste product from the production of dry calvados was used as a novelty in the starch modification process. The study concerned the chemical transformations of potato starch under the influence of organic acids naturally occurring in apple juices during their heat treatment. As a result of these transformations, starch esters were obtained whose main property was the high resistance to the action of amylolytic enzymes.