Sugar inclusion influences the expansion characteristics of corn starch extrudates.

Autor: Dey D; School of Food Science, Washington State University, Pullman, Washington, USA.; Texture Analysis and Extrusion, Anton Paar USA Inc., Ashland, Virginia, USA., Gu BJ; Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea., Ek P; Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia., Ross CF; School of Food Science, Washington State University, Pullman, Washington, 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] 2024 Nov; Vol. 89 (11), pp. 7760-7775. Date of Electronic Publication: 2024 Oct 16.
DOI: 10.1111/1750-3841.17403
Abstrakt: Corn starch-based direct expanded products incorporated with 2% and 10% (w/w) sugar (fructose, glucose, sucrose, and xylose) were produced using a 20 mm co-rotating twin-screw extruder. The pasting and thermal properties of raw corn starch-sugar mixes were analyzed before extrusion processing. The independent variables for extrusion processing included two sugar inclusion levels (2% and 10% w/w) and two screw speeds (150 and 250 rpm). The extrudates were characterized by their initial expansion ratio (IER), expansion ratio (ER), and shrinkage. ER values were high for fructose at 2% and 150 rpm and 10% glucose and sucrose extrudates at 250 rpm. The extrudates with 2% sucrose inclusion shrunk significantly higher than the control. Fourier transform infrared (FTIR) spectroscopy of the extruded blends did not indicate the presence of any new covalent bond formed between starch and sugar post-extrusion. The interactions between sugar concentration and screw speed significantly influenced extrudate expansion characteristics. Due to their thermal and plasticizing properties, sugar inclusion (glucose, fructose, sucrose, and xylose) enhanced the extrudate expansion by altering their melt viscosity. PRACTICAL APPLICATION: The findings of this study can improve the expansion characteristics of high-fiber-based extruded snacks. Ingredients high in fiber generally hinder the starch transformation during extrusion and negatively impact the expansion properties. The presence of sugar at low concentrations can improve melt properties during extrusion processing and, in turn, significantly improve the textural properties of snacks.
(© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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