Extrusion of corn grits with native or modified starch addition - influence on starch digestibility fractions, shear stress-at-break, and expansion ratio

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901739" target="_blank" >RIV/60461373:22330/16:43901739 - isvavai.cz</a>

Result on the web

<a href="http://www.akademiai.com/doi/abs/10.1556/066.2016.45.2.16" target="_blank" >http://www.akademiai.com/doi/abs/10.1556/066.2016.45.2.16</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/066.2016.45.2.16" target="_blank" >10.1556/066.2016.45.2.16</a>

Result language

angličtina

Original language name

Extrusion of corn grits with native or modified starch addition - influence on starch digestibility fractions, shear stress-at-break, and expansion ratio

Original language description

The aim of the paper was to seek suitable conditions of extrusion cooking using a laboratory single-screw extruder to increase slowly digestible (SDS) and resistant starch (RS) content in extrudates saving sensory characteristics of the final product prepared from corn grits with added native wheat starch, distarch phosphates, or soluble fibre Nutriose (Roquette, France). In addition to the composition of input mixtures, process parameters of a single-screw extruder, such as speed of screw and barrel temperatures, were changed. The highest expansion ratio (4.14) was found for temperatures 44 degrees C, 90 degrees C, 120 degrees C, and 140 degrees C, die diameter 3 mm, compression ratio 3: 1, rotation speed 140 r.p.m., and dosing 15 r.p.m. The addition of native wheat starch to corn grits resulted in values of the expansion ratio ranging from 1.17-2.38. A high concentration of RS - 2.4% per starch - was observed for a 20% ratio of Nutriose with a 10% addition of water. The addition of 20-50% of native wheat starch resulted in values ranging from 0.2-0.4% per starch. The highest SDS content (72.5% per starch) in extrudates was obtained for the mixture of corn grits, 20% cross-linked starch, and water (10% addition).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

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

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Alimentaria

ISSN

0139-3006

e-ISSN

—

Volume of the periodical

45

Issue of the periodical within the volume

2

Country of publishing house

HU - HUNGARY

Number of pages

9

Pages from-to

286-294

UT code for WoS article

000377098500016

EID of the result in the Scopus database

2-s2.0-84971523901