Extrusion puffing pretreated cereals for rapid production of high-maltose syrup

Chien, Hung-I; Tsai, Yung‐Hsiang; Wang, Hui‐Min David; Dong, Cheng–Di; Huang, Chun-Yung

doi:10.1016/j.fochx.2022.100445

Cited by 8 publications

(7 citation statements)

References 40 publications

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“…In the present study, the digestibility of cassava starch reaches asymptotic levels after 4 or 2 h when the conditioning temperature was 90 °C or PU, and the digestibility within 0.25–2 h was higher than other treatments, indicating that the increase of the conditioning temperature destroyed the hydrogen bonds between starch molecules, which increased the gelatinization degree of starch and promoted digestion of starch [ 28 ]. And PU also changes the physical and chemical structure of starch, increasing its digestibility during enzymatic hydrolysis [ 42 ]. Moreover, compared with MC, SC and PU, increased digestion rate and starch digestibility for 0.25–1 h, which is similar to the previous reports [ 22 , 40 ].…”

Section: Discussionmentioning

confidence: 99%

“…These results agree with those of Liermann et al (2019) [ 46 ], who demonstrated that broilers fed PU diets had higher ADG, final weight (day 35), and ADFI compared to those fed MC diets. In fact, the puffing cassava starch granules were disintegrated into small molecular substances that were easier to digest and absorb, and the viscosity was reduced, the structure was loose, the volume was increased, and the protein was denatured and more easily degraded by proteases [ 42 ]. Moreover, the denatured starch and protein reduced the stress of the broiler intestinal flora and promoted the development of the digestive system and the establishment of the intestinal micro-ecosystem [ 47 ], which further affects the growth performance of broilers.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers

Wang

Nian

et al. 2023

Animals

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As an important food crop, cassava is rich in nutrients and high in starch content and is widely used in the production of industrial raw materials. However, the utilization value of cassava is limited due to the reduction of planting area and the existence of anti-nutritional factors. Therefore, we evaluated in vitro cassava starch digestibility and in vivo growth performance of broilers in a 3 × 3 factorial arrangement of treatments using three processing methods (mechanical crushing (MC), steam conditioning (SC), and puffing conditioning (PU)) and three conditioning temperatures (60, 75, and 90 °C) to screen for the optimal processing method and conditioning temperature to improve the utilization of cassava. In the in vitro cassava starch digestion study, the digestibility and digestion rate (p < 0.01) were higher at conditioned 90 °C than that at 60 or 75 °C, and PU was higher than SC and MC (p < 0.01) (0.25–2 h). The amylose content and amylose/amylopectin at conditioned 60 °C or PU were lower (p < 0.01) than that of 75 or 90 °C or SC, whereas the opposite was true for amylopectin content (p < 0.01). The resistant starch content of SC or PU was lower (p < 0.01) than MC. In the in vivo study, broilers fed diets conditioned at 60 °C or SC had a lower (p < 0.05) feed-to-gain ratio than those fed diets conditioned at 90 °C or PU diets. The ileum apparent digestibility of starch and AME were higher (p < 0.05) for broilers fed SC diets than for those fed MC diets. These results indicate that cassava starch promoted starch digestion rate by reducing amylose content and amylose/amylose under PU combined with a conditioning temperature of 60 °C, ileum digestibility of starch in broilers fed SC diets was higher than MC diets regardless of conditioning temperature, and SC diets increased AME and decreased F/G to promote growth performance of broilers.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers

Wang

Nian

et al. 2023

Animals

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“…Extrusion puffing technology is a well-known technique that can be able to produce a diverse range of food products. This technology boasts the advantages of diversified products, continuous and low labor-intensive production, superior yield, and negligible environmental impact ( 6 ). The thermomechanical extrusion puffing process entails the brief exposure of particular samples to high levels of temperature, pressure, and shear force, resulting in changes of covalent bonds and physical structures of macromolecules ( 7 ).…”

Section: Introductionmentioning

confidence: 99%

“…Carmo et al ( 7 ) utilized extrusion technology to develop an expanded snack product enriched with β-glucan from a mixture comprised of pea starch, pea protein, and oat fiber-rich fractions. Chien et al ( 6 ) used certain high-starch cereals such as corn, brown rice, and buckwheat to produce high-maltose syrup through extrusion puffing. Zapana et al ( 9 ) investigated the effect of extrusion puffing on starch-chitosan coating of puffed quinoa, discovering that the technology can produce high-quality popped quinoa characterized by enhanced biological availability of organic matter.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology

Ma,

Li,

Xue

et al. 2023

Front. Nutr.

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IntroductionBlack/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robust anti-inflammatory and antioxidant properties, black/purple rice exerts a beneficial effect on human health. Extrusion puffing technology has emerged as a promising means of improving rice flavor with lesser effect on nutrient content. In this study, metabolomics approach was used to conduct comprehensive metabolomics analyses aimed at examining the impact of extrusion puffing on black/purple rice nutritional value and flavor.MethodsFirstly, the basic nutrient composition contents and extrudate characteristics of black/purple rice and Extrusion puffed black/purple rice were conducted. Then metabolomics profiling analyses of black/purple rice samples were performed to explore the impact of the extrusion puffing process on nutrient content and bioactive properties, in which we quantitatively determined the flavonoids and evaluated relative contents of volatile compounds.ResultsThese analyses revealed that following extrusion puffing, black/purple rice exhibited significant improvements in the content of nutrients including flavonoids, minerals, and proteins together. Extrusion puffing additionally increased the diversity of volatile compounds within black/purple rice.DiscussionThese results suggest that extrusion puffing represents an effective means of substantially improving the functional and nutritional properties of black/purple rice, offering beneficial effects on consumer health. Overall, these data provide novel insights into the quality of extrusion puffed black/purple rice that will guide future efforts to establish how extrusion puffing can alter the nutrient content in a range of foods, thereby supporting the further development of a range of healthy food products.

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“…Amyloglucosidase (glucoamylase, 1,4-d-glucan glucohydrolase, or 𝛾-Amylase) breaks down starch to create glucose. [10,11] Pullulanases belonging to the class of direct debranching enzymes, have been seen to successfully dissolve the 𝛼-1,6 glucosidic linkage in an unmodified substrate. Because of its capacity to be involved in the saccharification of starch, pullulanase (pullulan-glucan hydrolase) has been a highly desired enzyme.…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase

Ünlü

Aykaç

2022

Starch Stärke

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This study describes the enzymatic conversion of oat starch to maltose and glucose under laboratory conditions. First, oat starch is isolated by two different extraction methods (alkali and acid-alkali). Second, enzymatic starch hydrolysis is carried out for 10% and 12.5% starch solutions obtained by both extraction methods. Third, pullulanase usage together with amyloglucosidase is investigated during saccharification. Finally, effects of the extraction method, starch concentration, and use of pullulanase are evaluated. The use of a 12.5% starch solution obtained by the acid-alkali method results in higher rates of conversion of starch to glucose and maltose, expressing better substrate for syrup production compared to alkali starch. The use of pullulanase increases the rate of starch conversion to glucose and maltose. The highest conversion of starch to glucose is found to be 49.06% when pullulanase (12 U) is used with amyloglucosidase. The highest dextrose equivalence (DE) value is 97.71, and it is obtained by using pullulanase in 10% acid-alkali starch. The data obtained in the study show that oat starch can be a suitable source for use in sugar syrup production. The 12.5% starch concentration provides high yield, and the use of pullulanase increases both the amount of hydrolysis products and the DE value.

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Extrusion puffing pretreated cereals for rapid production of high-maltose syrup

Cited by 8 publications

References 40 publications

Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers

Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers

Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology

Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase

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