2017
DOI: 10.1111/1750-3841.13692
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Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Abstract: Extrusion behavior of grits obtained from 3 successive reductions of dry milling of 2 normal corn types and 1 waxy corn was studied at different extrusion temperatures (ET). The grit from each reduction stage (RS) showed the presence of base-hydrolyzed bound protocatechuic acid, p-coumaric acid, sinapic acid, ferulic acid, and quercetin, and the concentrations of these decreased after acid hydrolysis and that of gallic acid increased. African tall grit from all RSs showed the highest average specific mechanica… Show more

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Cited by 42 publications
(38 citation statements)
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“…This means that it took far more mechanical energy to cook and melt the nonwaxy flour than the waxy flour. These results are in line with those reported on extrusion of waxy and nonwaxy barley (Baik, Powers, & Nguyen, 2004) and corn (Thakur, Singh, Kaur, & Singh, 2017). It is possible that the granule structure or the internal molecular structures formed by amylose, make the nonwaxy wheat flour more difficult to cook, thus requiring more energy.…”
Section: Resultssupporting
confidence: 92%
“…This means that it took far more mechanical energy to cook and melt the nonwaxy flour than the waxy flour. These results are in line with those reported on extrusion of waxy and nonwaxy barley (Baik, Powers, & Nguyen, 2004) and corn (Thakur, Singh, Kaur, & Singh, 2017). It is possible that the granule structure or the internal molecular structures formed by amylose, make the nonwaxy wheat flour more difficult to cook, thus requiring more energy.…”
Section: Resultssupporting
confidence: 92%
“…Similar correlation between WS and Figure 4-RVA pasting curves of (a) yellow pea flour and bread crumb before extrusion cooking, (b) 0% bread crumb extrudates at 12%, 15%, and 18% feed moisture content and (c) 50% bread crumb extrudates at 12%, 15%, and 18% feed moisture content, (d) medium feed moisture content (15%) extrudates with blend formulas of 0%, 25%, 50%, 75%, and 100% bread crumb (BC). SME was also reported for corn flour-based extrudates (Thakur, Singh, Kaur, & Singh, 2017).…”
Section: Technofunctional Qualitymentioning
confidence: 72%
“…The increase in the amount of SWP in the blend decreases the concentration of CS, affecting the degree of gelatinization of the starch and, therefore, the rheological properties of the molten material during the extrusion process (Navarro‐Cortez et al, 2016); therefore, the protein–starch interactions that inhibit complete gelatinization and starch expansion, in addition to the effect of starch dilution from the increase in the SWP content, increase the BD of the final product. Thakur, Singh, Kaur, and Singh (2017) mention that the protein content has an inverse correlation with the expansion capacity of the extruded products; the higher the content of proteins is, the less expansion there is, and therefore, the denser the products are.…”
Section: Resultsmentioning
confidence: 99%