High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates.

Autor: Ek P; School of Food Science, Washington State University, Pullman, Washington, USA.; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia., Gu BJ; School of Food Science, Washington State University, Pullman, Washington, USA.; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam, Republic of Korea., Richter JK; School of Food Science, Washington State University, Pullman, Washington, USA., Dey D; School of Food Science, Washington State University, Pullman, Washington, USA.; CW Brabender Instruments Inc., South Hackensack, New Jersey, USA., Saunders SR; The Gene and Linda Voiland School of Chemical Engineering and Bioengineering, Washington State University, Pullman, Washington, USA., Ganjyal GM; School of Food Science, Washington State University, Pullman, Washington, USA.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2023 Oct; Vol. 88 (10), pp. 4156-4168. Date of Electronic Publication: 2023 Aug 25.
DOI: 10.1111/1750-3841.16742
Abstrakt: Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high-fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch-cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch-cellulose mixtures and extruded using a twin-screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw material improved the peak viscosity (629.7 ± 8.1 to 754.7 ± 80.1 mPa s) and maintained the final viscosity compared to the control (starch-cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41 ± 0.08 to 2.35 ± 0.06) compared to the control (3.46 ± 0.08 to 2.32 ± 0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22 ± 0.01% to 18.26 ± 0.63% (w/w). HMP maintained the expansion characteristic of starch-cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch-cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation. PRACTICAL APPLICATION: The study provides practical information on the influence of the addition of high and low methoxyl pectin on starch-cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.
(© 2023 Institute of Food Technologists.)
Databáze: MEDLINE
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