Resistant starch production from mango starch using a single‐screw extruder

Abstract

Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg −1 ) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105-142 g kg −1 ), but low WAI values (70-77 g kg −1 ) were obtained at moisture contents between 200 and 300 g kg −1 and high temperatures (140-150 • C). When moisture content and temperature increased, WSI increased (222-332 g kg −1 ), but at high temperature value (120 • C) assayed and the lowest moisture content (150 g kg −1 ), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained.

Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels

“…The WHC and OHC values in our study were similar to the values of mango peels reported by Larrauri et al (1996b). High WHC may be due to the presence of high soluble fibre substances (Agustiniano-Osornio et al, 2005). No significant difference (P > 0.05) was found between the FRP and commercial cellulose ( Table 2).…”

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

“…Pulp of unripe mango is characterized by containing starch (BelloPe´rez, Ottenhof, Agama-Acevedo, & Farhat, 2005;Kaur, Singh, Singh-Sandhu, & Singh-Guraya, 2004). TS content in the fibre concentrate was of 29.8 g/100 g dry sample (Table 2); such a high starch level that could contribute to the formation of resistant starch (RS) during processing of MDF-based products, as it has been shown in mango starch extrudates (Agustiniano-Osornio et al, 2005). Total dietary fibre (TDF) content in MDF was 28.1 g/100 g dry sample (Table 2), which is close to levels measured in antioxidant DF preparations from guava (48-49 g/100 g dry sample) (Jime´nez-Escrig, Jime´nez-Escrig, Rinco´n, Pulido, & Saura-Calixto, 2001), although notably lower than TDF contents reported in grape skins (54.1-64.6 g/100 g dry sample) (Bravo & SauraCalixto, 1998;Saura-Calixto, 1998), citrus peel (57 g/100 g dry sample) (Chau & Huang, 2003), in fibre from two Mexican lime peels (66.7 and 70.4 g/100 g dry sample) (Ubando et al, 2005) and in mango peel fibre (65-71 g/ 100 g dry sample) (Larrauri et al, 1996).…”

Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

“…This pattern resulted because the extrusion treatment led to starch depolymerization and linear chains showing a higher tendency to form structures presenting low enzymatic digestibility [65,66]. Because the gelatinization temperature of this starch was 70°C, its amylose content was important in this pattern [4].…”

“…Another method for RS production involves starch gelatinization, enzymatic debranching of the gelatinized polymer, deactivation of the debranching enzyme, and isolation of the resultant product either by drying, extrusion, or crystallization [27]. Extrusion has been claimed as a unit operation for RS production; however, the RS levels obtained with this procedure are lower than those prepared using autoclaving [4,107].…”

“…Extrusion of banana starch was carried out for obtaining extrudates with functional and digestibility characteristics [4]. Experimental design with temperature, screw speed, and moisture content as independent variables were studied using response surface methodology to assess the effect of these variables on RS content.…”