Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion
| Autor: | Miguel A. Aguilar-Méndez, M. R. Jaime-Fonseca, Erich von Borries-Medrano |
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| Rok vydání: | 2016 |
| Předmět: |
Chemical Phenomena
Starch Guar 02 engineering and technology Galactans Maize starch Analytical Chemistry Mannans chemistry.chemical_compound Viscosity Crystallinity 0404 agricultural biotechnology Plant Gums Food science Response surface methodology Guar gum Water 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science Biochemistry chemistry Extrusion 0210 nano-technology Food Science |
| Zdroj: | Food Chemistry. 194:891-899 |
| ISSN: | 0308-8146 |
| Popis: | Starch–guar gum mixtures were obtained by extrusion using a three-variable Box–Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface methodology (RSM). The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the samples. Starch–guar gum samples showed expansion index and viscosity up to 1.55 and 1400 mPa s, respectively. The crystallinity of the samples was modified by adding guar gum to the extrudates, showing correlation between long-range order (X-ray diffraction) and short-range order (FTIR spectroscopy). Guar induced microstructural changes and its role in gelatinization–melting processes was significant. The rate of glucose release decreased from 0.47 to 0.43 mM/min when the extrusion temperature decreased. However, adding guar gum to starch had no significant effect on glucose release. Overall, the extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples. |
| Databáze: | OpenAIRE |
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