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Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch
- Source :
- Plant Foods for Human Nutrition. 72:243-249
- Publication Year :
- 2017
- Publisher :
- Springer Science and Business Media LLC, 2017.
-
Abstract
- Resistant starch type IV (RSIV) can be produced by chemical modifications (etherized or esterified) such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages. In this research, the effects of barrel temperature (145.86–174.14 °C), the screw speed (42.93–57.07 Hz) and derivatization (esterification) in the formation of RSIV content of directly expanded snacks (second generation snacks) were studied. Potato starch was chemically modified by phosphorylation and succinylation, and expanded by using the extrusion cooking process. Snacks with phosphorylated starch showed expansion index from 2.57 to 3.23, bulk density from 306.19 to 479.00 kg/m3 and RSIV from 43.27 to 55.81%. Snacks with succinylated starch had expansion index from 3.52 to 3.82, bulk density from 99.85 to 134.51 kg/m3 and RSIV from 23.17 to 35.01%. The results found in this work showed that it is possible to manufacture extruded directly expanded snacks (second-generation snacks) such as a ready-to-eat (RTE) with good physicochemical properties and without substantial loss of extrusion functionality, which could bring a healthy benefit due to the presence of RSIV.
- Subjects :
- Extrusion cooking
food.ingredient
Food Handling
Chemistry
Starch
Temperature
Single step
04 agricultural and veterinary sciences
040401 food science
chemistry.chemical_compound
Succinylation
0404 agricultural biotechnology
food
Chemistry (miscellaneous)
Extrusion
Cooking
Food science
Phosphorylation
Snacks
Resistant starch
Digestion
Potato starch
Solanum tuberosum
Food Science
Subjects
Details
- ISSN :
- 15739104 and 09219668
- Volume :
- 72
- Database :
- OpenAIRE
- Journal :
- Plant Foods for Human Nutrition
- Accession number :
- edsair.doi.dedup.....f3f812ac820c4165db85276585d08cbc