A study of physicochemical properties of extruded starches of varied biological origin

Бутрим, С. М.; Litvyak, V.V.; Москва, В. В.

doi:10.1134/s1070427209070076

Cited by 7 publications

(5 citation statements)

References 2 publications

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“…A visual representation of the microstructure of ground corn grain before and after the heat treatments is shown in Figure 3 . The native starch granules in sample UC (unprocessed) have a characteristic morphology, i.e., shape and size that correspond to corn starch granules [ 36 ]. The heat treatments led to damage of the corn structure to varying degrees depending on the choice and intensity of treatment.…”

Section: Resultsmentioning

confidence: 99%

“…In the available literature, WAI and WSI are used to evaluate the physicochemical changes that occur after heat treatments, most commonly after extrusion. An increase in WAI and WSI has been reported for samples of extruded corn [ 35 , 53 ], sorghum [ 54 ], barley [ 48 ], amaranthus [ 55 ], quinoa [ 50 ], and isolated starches (corn, potato, and tapioca starch) [ 36 , 56 ]. In a study by Deepa and Hebbar [ 57 ], an increase in WAI and a decrease in WSI was reported after the applied micronization treatment of corn grain, which is in agreement with the present results.…”

Section: Discussionmentioning

confidence: 99%

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Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Kokić

Dokić

Pezo

et al. 2022

Animals

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Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Kokić

Dokić

Pezo

et al. 2022

Animals

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“…No starch and protein structures were seen only fat particles (bright circles) was recognised and also some fibre could be observed. Disappearance of the intact structure of a starch globule in SEM image indicated gelatinisation of starch in an extruded sample [36][37][38]. Extrusion cooking, depending on food mix composition and process conditions, causes swelling and rupture of starch granules and then lead to disappearance of native starch crystallinity and gelatinisation of starch granules [39].…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Effect of Flour Composition and Temperature on Physico-chemical and Sensory Properties of Quinoa Based Extrudates

Alajil¹,

Hymavathi²,

Robert³

et al. 2018

JPRI

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Aim: Quinoa has extraordinary and promising nutritional and cultivation features, therefore supplementing or replacing of common cereal grains with quinoa carries high potential benefits to consumers worldwide. Quinoa incorporation in diets can be made more acceptable through extrusion cooking which is cost effective process. However for quinoa extrusion it is used to be incorporated with other flours to enhance its extrusion properties. Therefore the current study aims to develop suitable ingredient blends and extrusion temperature for preparing acceptable quinoa based extrudates. Study Design: Randomized block design (RCBD) design was used.

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“…Many researchers have studied the extrusion behavior of potato starch and potato flours/granule (Mackey et al, 1989;Ferdinand et al, 1990;Della Valle et al, 1995;Borba et al, 2005;Singh et al, 2009;Butrim et al, 2009). Faller and Heymann (1996) carried out descriptive sensory evaluation of extrudates from potato flakes and potato flour and concluded that the moisture content was the most important variable in determining the overall sensory properties but the effect of potato granule type was insignificant.…”

Section: Introductionmentioning

confidence: 99%

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

Dushkova¹,

Menkov²,

Toshkov³

2012

International Journal of Food Engineering

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The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed -200 rpm; compression ratio -3:1; extruders temperature zones -120, 150, 160°C; diameter of the nozzle -5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

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A study of physicochemical properties of extruded starches of varied biological origin

Cited by 7 publications

References 2 publications

Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Effect of Flour Composition and Temperature on Physico-chemical and Sensory Properties of Quinoa Based Extrudates

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

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