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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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

2016

Kód důvěrnosti údajů

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

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

—

Svazek periodika

45

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

9

Strana od-do

286-294

Kód UT WoS článku

000377098500016

EID výsledku v databázi Scopus

2-s2.0-84971523901