The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

“…Generally and consistent with theory, the extrudates were better digested than the non-extrudates, because extrusion, like all heat-moisture treatments, gelatinises starch. In the presence of favourable factors, gelatinisation improves starch digestibility (Chung, Lim, & Lim, 2006;Faraj, Vasanthan, & Hoover, 2004;González-Soto, Mora-Escobedo, Hernández-Sánchez, Sánchez-Rivera, & Bello-Pérez, 2007;Holm, Lundquist, Björck, Eliasson, & Asp, 1988;Sun, Laerke, Jørgensen, & Knudsen, 2006). The dependence of the rate and extent of starch digestibility on feed properties and extrusion conditions are further clarified by modelling the starch digestograms to obtain the digestion parameters, and highlight specific effects.…”

Polysaccharide functionality through extrusion processing

“…As a result of the contribution of mechanical energy, conversion of starch at equivalent times, temperatures and moisture contents is much higher in extrusion processes than with conventional cooking. Generally, extrusion processing of starch constitutes a microstructure degenerating process and formation of resistant starches is not typically observed, see [48] for example on the effect of extrusion cooking on resistant starch formation in barley flours. Review articles on resistant starch [49,50] outline conditions under which extrusion processing can indeed enhance the level of resistant starch in a cereal based food product.…”

Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

“…The extrusion processing technique displays several advantages over other common means (the thermal, enzymatic, and chemical modification of food materials): low cost, high productivity, high thermal dynamic efficiency, sustainability, retention of heat sensitive nutritional components, unique product shapes, and ease of the scale-up (Faraj et al 2004). Recently, blasting extrusion processing (BEP) has been successfully developed by authors, and this novel unit is composed of clockwise and anticlockwise screw, die with nozzle (∅2.5 mm), allowing for the numerous applications in different food sectors (Chen et al 2014b).…”