Extrusion behaviour of cohesive potato starch pastes: II. Microstructure–process interactions

Cheyne, A.; Barnes, J.; Gedney, S.; Wilson, D.I.

doi:10.1016/j.jfoodeng.2004.02.036

Cited by 37 publications

(43 citation statements)

References 15 publications

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“…According to most of the authors (Gondek & Lewicki, 2005;Gondek & Lewicki, 2006;Keetels et al, 1996;LeMeste et al, 1996; & Lewicki, 2004;Marzec & Lewicki, 2006) extrusion forms products with amorphous features, in which sorption is more intensive than in material with crystalline nature. In this study, raw material samples contain crystalline areas, due to the atleast 50% content of starch, in the granule of which there are areas of both crystalline and amorphous character (Cheyen, Barnes, Gedney, & Wilson, 2004;Fannon, Hauber, & BeMiller, 1993;Gallant, Bouchet, & Baldwin, 1997). On the basis of those studies it can be supposed that the raw material (starch), with crystalline features, will be characterized by stronger resistance to the hydration effect of water.…”

Section: Effect Of Extrusion On the Sorption Properties Of Productsmentioning

confidence: 93%

Analysis of sorption properties of starch–protein extrudates with the use of water vapour

Włodarczyk-Stasiak¹,

Jamroz²

2008

Journal of Food Engineering

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Section: Effect Of Extrusion On the Sorption Properties Of Productsmentioning

confidence: 93%

Analysis of sorption properties of starch–protein extrudates with the use of water vapour

Włodarczyk-Stasiak¹,

Jamroz²

2008

Journal of Food Engineering

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“…Total bile acids = Cholic acid + chenodeoxycholic acid + deoxycholic acid + lithocholic acid; primary bile acids = cholic acid + chenodeoxycholic acid; secondary bile acids = deoxycholic acid + lithocholic acid. sticky gelatinized starch [22] . In the present study, various potato flakes, showing more than 81% carbohydrate content together with lipids, proteins and anthocyanins, may have become gelatinized starch.…”

Section: Discussionmentioning

confidence: 99%

Feeding Potato Flakes Affects Cecal Short-Chain Fatty Acids, Microflora and Fecal Bile Acids in Rats

et al. 2008

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Background/Aims: Feeding rats potato resistant starch improves large bowel health; however, there is little information on the physiological effects of preprocessed starch like potato flakes in animal experiments. The present study was designed to investigate the effects of the consumption of various colored potato (white, red and purple) flakes on cecal fermentation and fecal bile acid excretions in rats. Methods: The control group was fed a basal diet (BD) containing α-cornstarch for 4 weeks. The potato flake-treated groups were fed one of the following diets containing a mixture of 299.5 g/kg α-cornstarch plus 250 g/kg Hokkai kogane flakes (HK, white), Hokkai No. 91 flakes (H91, red) or Hokkai No. 92 flakes (H92, purple). Results: There were no significant differences in the body weight, food intake and cecum weight among the groups. Cecal pH values in the HK, H91 and H92 groups were significantly lower than that in the BD group, and matter excretion in the H91 group was significantly higher than in the BD and HK groups. Cecal short-chain fatty acid (SCFA) concentrations in the HK, H91 and H92 groups were significantly higher than in the BD group, and the molar ratio of butyrate to total SCFA in the HK, H91 and H92 groups was greatly increased compared with the BD group. Rats fed the HK, H91 and H92 potato flake diets presented significantly higher counts of total anaerobes in the cecum than rats fed the BD. The cecal Lactobacillus count in the H91 group was significantly increased compared to the BD group and the Bifidobacterium count was similar for all groups. Fecal total bile acid excretion in the H92 flake group and secondary bile acid excretions in the H91 and H92 groups were significantly greater than those in the other groups and in the BD and HK groups, respectively. Conclusion: The results indicate that potato flakes act like resistant starch and raise bowel SCFA, probably through anaerobic bacterial activities and fermentation of residual starch. These actions are helpful for the improvement of the colonic environment.

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“…Hal ini sejalan dengan penelitian Tam et al (2004) yang menjelaskan bahwa mi yang dibuat dari pati non terigu mengandalkan proses gelatinisasi dan mekanisme retrogradasi untuk membentuk jaringan struktur mi yang kokoh. Cheyne et al (2005) menambahkan bahwa struktur mi yang diproses dengan shear stress yang tidak cukup, bersifat lemah dan mi akan mudah patah atau luruh ketika dimasak.…”

Section: Hasil Dan Pembahasan Efek Metode Pengumpanan Pada MI Basah Junclassified

Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition

Muhandri

Subarna

Palupi

2013

jtip

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The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) ABSTRAKPenelitian ini bertujuan untuk mempelajari (1) pengaruh laju pengumpanan adonan terhadap elongasi, cooking loss dan mikrostruktur mi serta (2) pengaruh penambahan guar gum terhadap elongasi, cooking loss dan penerimaan panelis. Mi jagung dibuat dengan menggunakan ekstruder pasta. Laju pengumpanan adonan terdiri dari dua tingkat yaitu 2.10 g/detik dan 1.87 g/detik. Pengaruh penambahan guar gum (0, 1, 2% terhadap berat tepung jagung) dilakukan pada proses dengan laju pengumpanan adonan 2.10 g/detik. Peningkatan laju pengumpanan dapat meningkatkan elongasi dan menurunkan cooking loss mi basah jagung serta menghasilkan mi jagung dengan mikrostruktur yang memiliki kemiripan dengan mikrostruktur mi basah terigu. Penambahan guar gum dapat meningkatan elongasi, tetapi menurunkan kekerasan dan cooking loss. Penambahan guar gum menurunkan tingkat penerimaan panelis.Kata kunci: guar gum, laju pengumpanan adonan, mi basah jagung PENDAHULUAN1Penelitian tentang proses pembuatan mi dengan bahan baku tepung jagung telah dilakukan oleh Waniska et al. (2000), namun mi yang dihasilkan memiliki cooking loss yang tinggi yaitu di atas 47%. Waniska et al. (2000) menggunakan ekstruder pasta untuk rumah tangga, memiliki 24 lubang die dengan diameter 1.5 mm, chamber berukuran diameter 45 mm dan panjang 85 mm. Charutigon et al. (2008) menggunakan ekstruder pemasakpencetak ulir tunggal dengan dua buah die yang berukuran 0.6 mm dan menghasilkan vermicelli yang memiliki cooking loss 14.2% dan dapat diterima oleh panelis terlatih pada kecepatan screw ekstruder 50 rpm (kecepatan aliran sekitar 750 g/jam). Pada kecepatan aliran 400-700 g/jam, vermicelli tidak diterima oleh panelis.Tingginya cooking loss pada penelitian Waniska et al. (2000) diduga karena adonan tidak cukup mengalami kompresi dan shear sehingga struktur mi kurang kokoh. Muhandri et al. (2011) membuat mi jagung menggunakan ekstruder pemasakpencetak ulir tunggal dengan karakteristik ekstruder : (1) rasio panjang per diameter screw 30, (2) memiliki 2 buah die *Korespondensi Penulis : E-mail : cahyomuhandri@yahoo.com; Telp.: 0812-8426230 berdiameter 2.5 mm dan (3) dilengkapi pemanas eksternal serta pengatur kecepatan ulir ekstruder. Penelitian tersebut menghasilkan mi basah jagung dengan cooking loss yang rendah yaitu 4.88%. Kondisi proses optimum pembuatan mi basah jagung adalah kadar air tepung jagung 70% (basis kering), suhu ekstruder 90°C dan kecepatan ulir ekstruder 130 rpm. Peningkatan suhu dan kecepatan ulir dapat menurunkan cooking loss.Sejalan dengan hasil tersebut, Wang et al. (2012) menyatakan bahwa peningkatan suhu dan kecepatan ulir (twin screw extruder) dapat meningkatkan derajat gelatinisasi pati melalui peningkatan shear stress dan kompresi adonan, yang menyebabkan struktur mi pati menjadi lebih kokoh.Hidrokoloid (guar gum) merupakan bahan yang dapat digunakan untuk meningkatkan viskos...

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Extrusion behaviour of cohesive potato starch pastes: II. Microstructure–process interactions

Cited by 37 publications

References 15 publications

Analysis of sorption properties of starch–protein extrudates with the use of water vapour

Analysis of sorption properties of starch–protein extrudates with the use of water vapour

Feeding Potato Flakes Affects Cecal Short-Chain Fatty Acids, Microflora and Fecal Bile Acids in Rats

Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition

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