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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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%.

Název v anglickém jazyce

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

Popis výsledku anglicky

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%.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310219" target="_blank" >QJ1310219: Pšenice se specifickým složením a vlastnostmi škrobu pro potravinářské a průmyslové účely</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Starch/Stärke

ISSN

0038-9056

e-ISSN

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Svazek periodika

67

Číslo periodika v rámci svazku

9-10

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

8

Strana od-do

737-744

Kód UT WoS článku

000361053100003

EID výsledku v databázi Scopus

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