Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

“…[39] In Figure 4f illustrates an unexpanded pellet approximately 2 mm in size, without air bubble formation. During microwave heating, the pressure inside the pellet increased because of the water trapped in it, generating water vapor and with the formation and collapse of bubbles (Figure 4g), similar results were reported by Escobar-Puentes et al, [1] Navarro-Cortez et al, [15] and Tovar-Jiménez et al [2]…”

“…The SME was determined according to Ma et al [8] Fifteen measurements of the force applied during the processing of each treatment were used to calculate the SME, according to Equation (1).…”

“…Figure 2h shows that an increase in SP at high ET caused an increase in the SD due to microwave heating and the degradation of starch. [1,7] However, at low ET and SP, less starch hydrolysis was generated, possibly due to lipid-amylose complexes formed during the extrusion process than delaying starch hydrolysis. [12]…”

“…[9,10] Starch, which is the main component of extruded snacks, undergoes several changes during the extrusion process, thereby affecting the quality of the extruded product. Escobar-Puentes et al [1] and Mohamad-Mazlan et al [11] reported that during extrusion, starch undergoes structural changes, such as breakage of glycosidic bonds and gelatinization owing to high pressure, temperature, and mechanical stress. In addition, extrusion causes various changes, including denaturation of proteins, formation of complexes between starch and lipids, inactivation of mycotoxins and antinutritional factors, and degradation or liberation of bioactive compounds with improved nutritional and functional properties.…”

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

“…For instance, Aribas, Kahraman, & Koksel [7] reported that RS4 supplementation in spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level with lower negative effects on the total organic matter value, color and textural properties. To date, RS4 has been successfully used as a fiber-enriching ingredient in a range of food systems, such as spaghetti [7] , extruded snacks [8] , and cookies [9] .…”