Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating

González, Rolando J.; Carrara, Carlos R.; Tosi, Enzo A.; Añón, Marı́a Cristina; Pilosof, Ana M.R.

doi:10.1016/j.lwt.2005.09.003

Cited by 32 publications

(20 citation statements)

References 9 publications

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“…González et al (2007a,b) heated amaranth flour (91% starch, 7.9% protein) in a fluidized bed for 18 s at different temperatures and moisture contents [150, 175, and 200 • C and 12%, 16%, and 20% moisture (González et al 2007a);190, 200, and 210 • C and 12%, 16% and 20% moisture (González et al 2007b)] and evaluated the effects of temperature and moisture content on the properties of the products. The results often did not lead to good correlations.…”

Section: Heating Of Dry Starchmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

230

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Heating Of Dry Starchmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

230

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“…Flours obtained by extrusion cooking gave high water solubility, had lower consistency when cooked and showed a complete loss of the crystalline and granular structure (Gonzalez et al, 2007).…”

Section: Production Of Flours and Their Propertiesmentioning

confidence: 99%

Pseudocereals

Schoenlechner¹,

Siebenhandl²,

Berghofer³

2008

Gluten-Free Cereal Products and Beverages

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“…Structural changes occurring in starch during extrusion have received the special attention of several authors (Mercier & Feillet, 1975; Colonna et al. , 1989; Hashimoto & Grossmann, 2003; González et al. , 2007).…”

Section: Introductionmentioning

confidence: 99%

Extrusion conditions and zea mays endosperm hardness affecting gluten-free spaghetti quality

Merayo¹,

González²,

Drago³

et al. 2011

International Journal of Food Science &Amp; Technology

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The effects of extrusion temperature (80, 90 and 100°C) and flour moisture content (27%, 31% and 35%) on corn spaghetti quality were evaluated according to a factorial experimental design. Flours obtained from a soft and hard endosperm were processed in a Brabender single screw extruder. Corn spaghettis with good cooking characteristics and resistance to overcooking were obtained by extrusion at 27% flour moisture content for the three temperatures used. They have higher resistance to hydration, long cooking time (around 11 vs. 7 min for poor quality) and low cooking loss (lower than 9% for a 10-min overcooking). Softer endosperm allowed obtaining better spaghetti quality. Among different physicochemical properties, enzyme susceptibility could be used as an indicator of mechanical energy dissipated by friction. During extrusion cooking, the native structure is partially destroyed, and new crystalline ones, corresponding to the amyloselipid complex, are formed.

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Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating

Cited by 32 publications

References 9 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Pseudocereals

Extrusion conditions and zea mays endosperm hardness affecting gluten-free spaghetti quality

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