The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch

Yan, Xiang; Wu, Zhengzong; Li, Mingyang; Yin, Fei; Ren, Ke-Xin; Han, Tao

doi:10.1016/j.ijbiomac.2019.05.112

Cited by 50 publications

(26 citation statements)

References 45 publications

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“…Yan et al () also observed an increase in swelling power in extruded compared to non‐extruded corn starch likely due to amylose leaching during extrusion. Extrusion of starches has been reported to favor decrease of amylopectin peaks with subsequent increase in amylose peaks as observed using size exclusion chromatography (Vanier et al, ).…”

Section: Extrusionmentioning

confidence: 93%

“…Extrusion increased glucose, galactose, and stachyose in extruded chickpea and glucose, maltose, and stachyose in lentils (Berrios, Morales, Camara, & Sanchez‐Mata, ). Starch, the predominant carbohydrate in cereals and grains loses its crystalline structure, swells, and becomes irregular upon extrusion (Cheftel, ; Yan et al, ) (Figure ). This is accompanied by partial or complete release of amylose which may alter viscosity.…”

Section: Extrusionmentioning

confidence: 99%

“…Changes in starch upon extrusion of corn starch: A represents raw corn starch while B is the extruded corn starch as observed in scanning electron micrograph at magnifications of 2500× (Adopted from: Yan et al, )…”

Section: Extrusionmentioning

confidence: 99%

“…These authors observed greater amylopectin fragmentation on starches with low initial amount of amylose upon exposure to extrusion shear. This concept has been attributed to be one of the reasons for the increase in starch digestibility in extruded pure starches as it opens starch granules and enhances gelatinization consequently leading to the starches being susceptible hydrolyzing enzymes (Yan et al, ). During extrusion, there is partial hydrolysis of amylose and amylopectin into maltodextrins occasioned by the high shear forces (Singh et al, ).…”

Section: Extrusionmentioning

confidence: 99%

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Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Kamau

Nkhata

Ayua

2020

Food Science & Nutrition

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Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro-and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods.We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix. K E Y W O R D Santinutritional factor, extrusion, nixtamalization, nutrients, phytochemicals

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Section: Extrusionmentioning

confidence: 93%

Section: Extrusionmentioning

confidence: 99%

Section: Extrusionmentioning

confidence: 99%

Section: Extrusionmentioning

confidence: 99%

See 2 more Smart Citations

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Kamau

Nkhata

Ayua

2020

Food Science & Nutrition

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“…those extruded at 40% moisture) would have more porous structures, giving rise to an easier penetration of the enzyme. In a study by Yan et al [24], it was found that the combined process of extrusion and heat moisture treatment of corn starch had increased its enzyme digestibility. However, Lim [25] found small ES values of the sago starch processed in a single screw extruder with low moisture content.…”

Section: Enzyme Susceptibilitymentioning

confidence: 99%

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Ansharullah

Wahyuni

Tamrin

et al. 2020

JSRR

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This study was aimed to measure the effect of extrusion on the molecular degradation and physical characteristics of the sago starch by employing response surface method. The starch was extruded in a twin screw extruder with moisture contents of 25, 32.5, and 40%; melt temperature of 86, 95 and 104oC; and screw speed of 100, 150, and 200 rpm. The extruded products were then analyzed for degree of molecular degradation, reducing sugars of the water soluble materials, water solubility index (WSI), water absorption index (WAI), enzyme susceptibility, gelatinization endothermic energy (∆H), and specific mechanical energy (SME). Increased mechanical and thermal energy input received by the products in the extruder gave rise to a significant degradation of the molecular weight of the macromolecules. It was believed that granule structures of the extruded starch have been reshaped. The extrusion process conditions did not significantly affect the WSI, WAI, reducing sugar content, and ∆H. All extruded samples had a much lower gelatinization endothermic energy than native starch.

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Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

Neder‐Suárez

Amaya‐Guerra²,

Pérez‐Carrillo

et al. 2019

Starch Stärke

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Effects of extrusion cooking process (ECP) with citric acid (CA) addition on the physicochemical changes and resistant starch (RS) formation in native corn starch (NCS) are evaluated. NCS at different feed moisture levels (18–32%) and CA concentrations (0–10.3%), are subject ECP under constant conditions of screw speed (233 rpm) and die temperature (127 °C). The obtained extrudates are stored at 4 °C for 120 h and then at room temperature. The water absorption index (WAI), water solubility index (WSI), RS content, peak temperature (Tp), ∆H, peak viscosity (PV), setback viscosity (SV), FT‐IR, X‐ray analysis and microstructural (SEM) properties are evaluated. RS content and WSI increased with decreasing moisture content (MC), WAI, PV and SV shows that increases in MC caused an increase, while ∆H and Tp decreases with decreasing MC. SEM shows that ECP with CA destroys the granular structure of NCS generated amorphous structures owing to gelatinization and dextrinization. FT‐IR analysis shows that extruded samples with CA cause starch hydrolysis, increasing the intensity of bands 994 and 1016 cm−1 in comparison to NCS. The highest RS yield (1.15 g/100 g) is obtained at 18% moisture content and 5.2% of CA: an increase of 71% with respect to NCS.

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The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch

Cited by 50 publications

References 45 publications

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Response Surface Method in Evaluating the Extrusion Effects on Molecular Degradation and Physical Properties of Sago Starch

Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

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