How does temperature govern mechanisms of starch changes during extrusion?

Logié, Nicolas; Valle, Guy Della; Rolland‐Sabaté, Agnès; Descamps, Nicolas; Soulestin, J.

doi:10.1016/j.carbpol.2017.12.040

Cited by 33 publications

(31 citation statements)

References 26 publications

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“…It is observed that in all samples of EP and EXP, the WAI values increased significantly (LSD, p < .05) regarding UM. After thermal processes such as extrusion, the structure of the amylose and amylopectin molecules in the starch granule is modified (Logié, Della Valle, Rolland‐Sabaté, Descamps, & Soulestin, ). During the extrusion process a starch gelatinization is presented, allowing a greater capacity of water trapping in the materials, thus increasing the WAI values.…”

Section: Resultsmentioning

confidence: 99%

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by microwave. Four mixtures (from corn starch/whole yellow corn flour), adding naranjita bagasse (NB) and/or skimmed milk powder, were used. Ash content, water absorption index (WAI), water solubility index (WSI), soluble dietary fiber (SDF), free phenolic compounds (FP), bound phenolic compounds (BP), and antioxidant activity (AOA) were higher in EP than in UM, whereas lipids, crude fiber, total carotenoids (TC), and total and insoluble dietary fiber (TDF and IDF) were lower. Also, WAI, WSI, color b*, FP, SDF, and AOA from FP were higher in EXP than in EP, while BP, TC, TDF, IDF, and AOA from BP were lower. The snacks with added NB presented acceptable sensory characteristics. Snacks with appropriate nutritional/nutraceutical properties from raw materials rich in bioactive compounds can be produced. Practical applications Based on the high demand of consumers for purchasing healthier products, the food industry has shown great interest in improving the nutritional properties of some products that are rich in calories, but very poor in nutrients. The incorporation of raw materials rich into bioactive compounds, such as cereals and by‐products of the citrus industry, as well as the addition of milk powder for the fortification of snack foods has been highly recommended. Several studies have shown increased nutritional properties and potential health benefits on humans by the addition of these materials. Furthermore, there is little information on the physicochemical, phytochemical, and antioxidant changes that are generated during the processing of indirectly expanded snack foods.

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Section: Resultsmentioning

confidence: 99%

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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“…The interval of variations of these parameters was chosen by numerical screening using a twin-screw simulation software Ludovic ® (Vergnes, Della Valle, & Delamare, 1998), in order to cover a wide range of extrusion variables, such as product temperature 115-165°C and specific mechanical energy (SME) 40-1200 kJ/kg. In addition, the knowledge of pea starch melting temperature at various moisture contents was used for setting extrusion conditions to obtain extrudates with amorphous starch mainly under low SME (< 100 kJ/kg) (Logié, Della Valle, Rolland-Sabaté, Descamps, & Soulestin, 2018).…”

Section: Extrusion Trialsmentioning

confidence: 99%

Multi-scale structural changes of starch and proteins during pea flour extrusion

Kristiawan

Micard

Maladira

et al. 2018

Food Research International

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Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18-35% w.b.), product temperature T (115-165 °C), and specific mechanical energy SME (50-1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m with increase in SME and T (R ≥ 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 °C decreased proteins soluble in SDS from 95 to 35% (R = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 °C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by SS bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than SS ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.

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“…The impact of extrusion conditions and on the nutritional, physicochemical, textural properties of extrudate products has been widely discussed by scholars and engineers. [4,5] Milotskyi, Logie, and Kristiawan et al [6][7][8] reported how specific mechanical energy (SME) affects the physicochemical qualities of extruded products, including volumetric and radial expansion indices, degrees of substitution, reactive extrusion, crystallinity, and texture. SME may reflect the degree of degradation and transformation of polymers during extrusion.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

Zhang

Jia

Zhu

et al. 2020

International Journal of Food Properties

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How does temperature govern mechanisms of starch changes during extrusion?

Cited by 33 publications

References 26 publications

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Multi-scale structural changes of starch and proteins during pea flour extrusion

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

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