Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Abstract

Normal maize starch combined with lecithin (LEC) was treated at a moisture content of 30% and screw speed of 160 rpm by extrusion processing. Extrusion treatment decreased the X‐ray intensities of maize starch, and the diffraction peak type of extrudates was changed from A to A + V. Extrusion processing increased the gelatinization temperature and decreased the gelatinization enthalpy. A drop in pasting temperature and viscosity of extrudates was found with increasing barrel temperature. Compared with native maize starch, scanning electron micrograph results showed that the surface was rough, distorted and the diameter of extrudate granule became bigger. The Fourier transform infrared analysis indicated that the characteristic peak at 1,734/cm−1 was observed for maize starch LEC extrudates. The forgoing data suggested that the esterification of maize starch with LEC occurred during extrusion processing. This work provided a method for the production of esterified starch with LEC that can be used in the food industry. Practical Applications This research had an objective to study the surface morphology, structure, viscosity and thermal properties. This study provided some basic information required for the production of low‐viscosity starch extrudates using maize starch blended with enhanced technological properties that are comparable with maize starch using lecithin. The starch extrudates have been successfully applied in ice cream and bakery processing. Understanding the formula and extrusion conditions to alter its functionality in puffed ingredients will benefit the food industry and will allow for the expanded use of this ingredient in extrudate maize starch. Understanding of the changes during extrusion processing between maize starch and lecithin is required for necessary processing actions and decisions.

Crystalline morphology of thermoplastic starch/talc nanocomposites induced by thermal processing

“…The 1047/1022 and 995/1022 ratios were 0.78 and 0.76, respectively. These values are in agreement with those reported by other authors [38, 41, 42]. Thermal processing induced some changes on starch structure, favored by high shear stress and temperature, as well as, the presence of plasticizers.…”

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

“…The results of statistical analyses showed no significant differences (p< 0, 05) between the firmness, cohesiveness and consistency of the potato puree and the purees with lecithin or glycerol at concentrations of 0.5, 1.0 and 1.5%. The addition of glycerol or lecithin to potato puree promotes more swollen starch granules ) with a wider spread in the particle size distribution, giving rise to low values for firmness, cohesiveness and consistency (Afoakwa, Paterson, Fowler, & Vieira, 2008) since these additives have emulsifying effects and the ability to lessen the structural integrities of foods such as waxy maize starch, cocoa spread cream, cassava starch and dark chocolate (Afoakwa, Paterson, Fowler, & Vieira, 2009;Souza et al, 2012Koushki & Azizi, 2015Yang et al, 2016). On the other hand, the addition of alginate or agar significantly increased the mechanical values of the potato puree, with this elevation being enhanced when the concentrations of the additives were higher.…”

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

“…A sharp peak at 1734 cm −1 ascends due to the ester group’s carbonyl formed by the linkage between fatty acid and glycerol [ 46 ]. SYL and SFL are a mixture of phospholipids, triglycerides, and non-phospholipid compounds [ 48 ]. The FTIR spectra of SFL and SYL are represented in Supplementary Materials Figure S2 .…”