Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin.

Autor: Vanier NL; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Vamadevan V; Dept. of Food Science and Nutrition, Univ. of Minnesota, St Paul, Minn, U.S.A., Bruni GP; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Ferreira CD; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Pinto VZ; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Seetharaman K; Dept. of Food Science and Nutrition, Univ. of Minnesota, St Paul, Minn, U.S.A., Zavareze ED; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Elias MC; Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil., Berrios JJ; Healthy Processed Foods Research Unit, WRRC, ARS, United States Dept. of Agriculture, 800 Buchanan Street, Albany, Calif, 94710, U.S.A.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2016 Dec; Vol. 81 (12), pp. E2932-E2938. Date of Electronic Publication: 2016 Oct 28.
DOI: 10.1111/1750-3841.13545
Abstrakt: The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules as a function of extrusion. The starches employed were rice starches (8%, 20%, and 32% amylose), carioca bean starch (35% amylose), and Hylon V ® corn starch (55% amylose). The extrudates from rice starches containing 20% and 32% amylose exhibited the highest expansion ratio, while, extrudates from Hylon V ® corn starch containing 55% amylose exhibited the lowest expansion ratio. The hardness values of the extrudates with 55% amylose were twice those of the extrudates with 20%, 32%, and 35% amylose. An additional finding was that although the amylopectin promoted the expansion of the gelatinized starch matrix, it failed to strengthen and sustain the walls of the extrudate bubbles during expansion.
(© 2016 Institute of Food Technologists®.)
Databáze: MEDLINE
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