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

Neder‐Suárez, David; Amaya‐Guerra, Carlos A.; Pérez‐Carrillo, Esther; Quintero‐Ramos, Armando; Méndez‐Zamora, Gerardo; Sánchez‐Madrigal, Miguel Ángel; Barba-Dávila, Bertha A.; Lardizábal-Gutiérrez, D.

doi:10.1002/star.201900150

Cited by 15 publications

(11 citation statements)

References 39 publications

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“…The higher the temperature, the larger the extent of changes and starch transit from a crystalline to a fully amorphous state, which results in increased digestibility [ 10 ]. To obtain a higher content of resistant starch in extruded snacks, chemically modified starch (RS type 4) may be added before or during extrusion [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

Jozinović,

Panak Balentić,

Ačkar

et al. 2024

Molecules

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This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.

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Section: Resultsmentioning

confidence: 99%

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

Jozinović,

Panak Balentić,

Ačkar

et al. 2024

Molecules

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“…WSI can be understood as an indicator of starch degradation during processing, in which low values indicated that starch was not wholly hydrolyzed, containing few soluble molecules. [ 22 ] Therefore, starches gelatinized at 1:5 (S:W) using 100 °C presented a higher amount of soluble solids, hinting at more significant starch damage during the processing. Previously, Sigala‐Adame [ 21 ] observed this behavior to increase WAI and reduce WSI in potato starch treated with ohmic heating.…”

Section: Resultsmentioning

confidence: 99%

Behavior of Pasting Properties of Ohmic‐Heated Corn Starch Versus Moisture and Temperature Applied

Morales‐Sánchez,

Gaytán‐Martínez,

Rodriguez‐García

et al. 2023

Starch Stärke

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Starch is an essential biopolymer for creating viscous food systems in the food industry. Viscosity behavior is unclear in the literature and varies with the thermal process and moisture content used. This study analyzed how ohmic heating affects the pasting properties of corn starch in response to changes in moisture and temperature. Corn starch is mixed with water at varying ratios (1:1, 1:3, and 1:5). The mixture is heated at 5 °C min−1 using an ohmic heating cooker to 80, 100, and 120 °C. Moisture affects pasting and starch properties. Peak viscosity varies with moisture content, decreasing from 5904 cP (native) to 3204–4510 cP at a 1:1 ratio. At a moisture ratio of 1:3, peak viscosity matched the native sample. Higher peak viscosity (6539 to 8772 cP) occurred at high moisture levels (1:3). Thermal properties confirmed different gelatinization degrees, which is evidenced by a shift in the x‐ray diffraction pattern from A‐type (native starch) to V‐type crystalline. The viscosity and physicochemical properties of corn starch depend on temperature and moisture levels. Moisture has a more significant impact on these properties than temperature. Therefore, varying the moisture content it can improve corn starch properties precisely, making it useful for the food industry.

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“…The viscosity was significantly affected ( p < .05) by toasting temperature and time; decreasing over the toasting time, with a higher loss at 260°C (Figure 2a). This indicates that at higher temperature and toasting time greater starch dextrinization is caused (Rolandelli et al, 2021), inducing to higher rupture of starch structure, which decreases the viscosity (Neder‐Suárez et al, 2020). The latter can be observed in the micrographs of toasted blue maize, where a disruption of the starch granules and loss of their distribution and spherical form is shown with a greater effect at 260°C (Figure 2d), compared to unprocessed maize (Figure 2b).…”

Section: Resultsmentioning

confidence: 99%

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

Sánchez‐Madrigal

Quintero‐Ramos

Meléndez‐Pizarro

et al. 2022

Food Processing Preservation

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Maize (Zea mays L.) is consumed in various forms such as tortillas, tamales, chips, and snacks (Bello-Pérez et al., 2015;Chuck-Hernández et al., 2015). Diverse ethnic groups in regions of Mexico use it to produce fermented (Pozol, Atole agrio, Sendechó, Tesgüino, and Tejuino) and nonfermented beverages (atoles) (Carrera et al., 2015;Rubio-Castillo et al., 2021). Pinole, a type of atole prepared mainly from toasted and ground white maize, is consumed as a hot or cold drink after adding water or milk, and it is also used directly as a flour (Littaye, 2015). Pinole was a good source of energy in the traditional Aztec diet. It has been associated with good athletic performance (long-distance running) of the Tarahumara people (Littaye, 2015;Lozano-Aguilar et al., 2008). Some nutritional, physicochemical, structural, and functional characteristics of pinole may be due to the toasting of maize. This process is used to improve and to modify some physicochemical characteristics (color, flavor, rheological, among others) and at the same time contribute to subsequent treatments, during processing and cooking of foods. However, the beneficial

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

Cited by 15 publications

References 39 publications

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

Behavior of Pasting Properties of Ohmic‐Heated Corn Starch Versus Moisture and Temperature Applied

Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach

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