Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899548" target="_blank" >RIV/60461373:22330/15:43899548 - isvavai.cz</a>
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/star.201500059/epdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/star.201500059/epdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/star.201500059" target="_blank" >10.1002/star.201500059</a>

Result language
angličtina
Original language name
Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates
Original language description
Maize grits with orwithoutstarchyadditives (nativewheat starch,distarchphosphates,soluble?ber)were extruded through a single-screw laboratory extruder Brabender KE 19/25 with a controlledbarreltemperature in three zonesandinahead,diediameter4 mm,comprising acompression ratioof the screw of 2:1. The purpose was to in?uence resistant starch (RS) content together withimproving/saving key physicochemical properties by controlling extrusion cooking variables (wateraddition into feed of 5-20%, screw speed 80-120 rpm, temperature, mass fraction of the additive inthe dry premix 0-50%). The in?uences of most starchy additives were negligible. Pre-gelatinizedcross-linked starch and soluble ?ber nutriose in?uenced signi?cantly the process pressure, where alow value exhibited high values RS. Based on the data of 48 trials, 7 mathematical optimizationmodels were computed. High RS content worsened the expansion ratio. To obtain a RS content of1%, it was necessary to decrease expansion ratio to 1.7 where the breaking strength was acceptable.The result of minimizing resistant starch content created an expansion ratio from 2.6 to 2.7, abreaking strength ?1 N/mm2and a RS content (maximum) of 0.2%.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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