Resistant Starch Production from Non-conventional Starch Sources by Extrusion

Abstract

The production of resistant starch from non-conventional sources using an extruder was studied. Starch was isolated from unripe banana and mango fruits, commercial corn starch was used for comparison purposes. Moisture, ash and fat content were higher in non-conventional starch sources than in corn starch, but corn starch presented a lower protein and dietary fibre content than banana and mango starches. Amylose content was higher in banana and mango starches than in corn starch. Besides, mango had the smallest granule size (5–10 m). Extruded mango had the lowest solubility which may be related with the granule size, and in the case of the swelling, extruded products from corn starch had the highest values, a pattern that may be due to the amylose/amylopectin ratio, because corn starch had the lowest amylose content of the starches studied. Extruded products from mango presented a resistant starch (RS) content that decreased when the screw speed increased, for banana starch, the RS values from the extruded products was similar at 30 rpm and 65 rpm, and at 40 rpm it was the highest. In the case of retrograded resistant starch (RRS), the values of the extruded products prepared with non-conventional starches had a defined pattern, because they decreased when screw speed increased.

Composition, Digestibility and Application in Breadmaking of Banana Flour

“…In other work in which unripe BFs were characterized, TS content between 61.3 and 76.5% was reported, having three of the varieties of banana TS content similar to that determined in this study. Such high starch level might contribute to the formation of resistant starch (RS) during processing of BF-based products, as it has been shown in banana starch extrudates [39]. Although the total starch amount in BF is high, a good proportion is not available for hydrolysis by digestive enzymes, since available starch recorded was of 56.29% and resistant starch content of 17.50%.…”

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

“…Gonzalez-Soto et al [38] studied the effect of extrusion on the resistant starch content of corn and found between 1.97% and 2.05%, with a decrease as the screw velocity was increased. This is probably due to the increase in shear stress, which causes rupture in the structure of resistant All data are the mean ±SD of three replicates.…”

Production of fiber‐rich powder by the acid treatment of unripe banana flour

“…5 Although bananas represent an alternative source of indigestible carbohydrates, mainly RS and dietary fiber, it is important to keep in mind that when the unripe fruit is cooked, its native RS is rendered digestible. 6 It is also important to stress that the dietary fiber content of this fruit is relatively low compared with other dietary fiber source fruits. [7][8][9][10][11][12] The technology of starch lintnerization has been applied to starch isolated from unripe bananas for producing RS powder.…”