Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

Escalante‐Aburto, Anayansi; Ponce-García, Néstor; Ramírez‐Wong, Benjamín; Santiago‐Ramos, David; Velés‐Medina, José Juan; Cárdenas, Juan de Dios Figueroa

doi:10.1002/star.201500316

Cited by 7 publications

(6 citation statements)

References 43 publications

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“…A similar effect was observed in yam (Ipomoea batatas) flours from Hebei (China), and the starch percentages obtained (43.58%), similar to those of the present work, presented a particle size of 355 µm; however, with particle size 75 µm, these authors obtained a somewhat higher content of starch (61.90%) [44]. The increase in starch with smaller particle sizes is attributed to the breakage of the flour structure so more active sites are exposed for enzymatic degradation [45]. In parallel, it has also been observed that the sugar content may increase slightly for the finest particle sizes, while decreasing for medium and coarse particle sizes, attributing this fact to the hydrolysis of starch into oligosaccharides and monosaccharides in the flour [44].…”

Section: Moisturesupporting

confidence: 87%

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

et al. 2021

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Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

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Section: Moisturesupporting

confidence: 87%

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

et al. 2021

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“…Starch contents of orange and purple‐fleshed SPF increased with decreasing particle size, which increased to 55.19 and 61.90 g/100 g DW at particle size 75 μm, respectively. The increment of starch due to the grinding process that breakdown the molecular structure of flour and exposes more enzymatic active sites during starch degradation, resulting in a higher amount of starch quantified (Escalante‐Aburto et al., 2016). The starch content ranges in the current study were consistent with the previous report (Cartier et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Azeem

Zhang

2021

J. Food Process. Preserv.

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Influence of particle size distribution on nutritional composition, microstructural, physicochemical, and antioxidant properties of orange and purple‐fleshed sweet potato flour (SPF) with particle sizes 75–355 µm were investigated. As particle size decreased, protein content, water absorption capacity, and water solubility index of both SPF decreased, whereas starch, reducing sugar, and crude fat increased. Total polyphenol contents (TPC) in purple‐fleshed SPF (8.25–9.27 mg GAE/g DW) were higher than orange ones (0.22–0.28 mg GAE/g DW), whereas vitamin C contents in orange‐fleshed SPF (23.59–29.26 mg/100 g DW) were higher than purple ones (4.24–4.89 mg/100 g DW). Antioxidant capacities of both SPF were gradually increased with decrease of particle size due to the contribution of higher TPC and vitamin C contents. All SPF fractions exhibited irregular‐shaped surface. SPF with particle size 75 µm might be used to produce novel food products with desired nutrients and functional properties. Novelty Impact Statement Both orange and purple‐fleshed SPF with different particle sizes possessed significant difference in nutritional composition and antioxidant properties. TPC contents in purple‐fleshed SPF were higher than orange ones, whereas vitamin C contents in orange‐fleshed SPF were higher than purple ones. SPF with particle size 75 µm with higher polyphenols and vitamin C contents and stronger antioxidant activities might be used to produce novel food products.

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“…The dispersed solution was stirred with a plastic paddle, and a heating cycle was started at a controlled rate (50° C–90 °C–50 °C). The maximum viscosity, final viscosity, retention force, breakdown, and setback in cP were analyzed, and the rheological behavior was analyzed using a Rapid Visco Analyser (model RVA-3D, Newport Scientific, Warriewood, Australia) [ 17 ].…”

Section: Methodsmentioning

confidence: 99%

Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum

Robles-Plata,

Serna Saldivar,

de Dios Figueroa-Cárdenas

et al. 2023

Foods

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Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. everta) and sorghum (Sorghum bicolor L.) of yellow and red colors were analyzed. Biophysical and proximal analyses were performed using official methods. The nutraceutical profile included the total phenolic and anthocyanin content. In addition, rheological, structural, and morphological studies were conducted. The results demonstrated significant differences between the popcorn samples and grain types, especially in terms of their biophysical and proximate features. The nutraceutical profile revealed that these specialty grains contained higher concentrations of antioxidant compounds (up to 3-fold when compared with the other grains). The rheological analysis demonstrated that sorghum grains developed higher peak viscosities than popcorn. According to the structural assessments, the type A pattern displayed peaks at the interplanar spaces corresponding to the crystalline and amorphous regions in all the samples. The data obtained in this study provides a base to further investigate the products obtained using these biomaterials.

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Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

Cited by 7 publications

References 43 publications

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum

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