Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures
Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The ex...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-08-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/8/1064 |
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| author | David Neder-Suárez Carlos A. Amaya-Guerra Armando Quintero-Ramos Esther Pérez-Carrillo María G. de J. Alanís-Guzmán Juan G. Báez-González Carlos L. García-Díaz María A. Núñez-González Daniel Lardizábal-Gutiérrez Jorge A. Jiménez-Castro |
| author_facet | David Neder-Suárez Carlos A. Amaya-Guerra Armando Quintero-Ramos Esther Pérez-Carrillo María G. de J. Alanís-Guzmán Juan G. Báez-González Carlos L. García-Díaz María A. Núñez-González Daniel Lardizábal-Gutiérrez Jorge A. Jiménez-Castro |
| author_sort | David Neder-Suárez |
| collection | DOAJ |
| description | Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time. |
| first_indexed | 2024-12-21T03:46:08Z |
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| id | doaj.art-5325c2f4772c4e3a9be96ca7b75ccc55 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-21T03:46:08Z |
| publishDate | 2016-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5325c2f4772c4e3a9be96ca7b75ccc552022-12-21T19:17:04ZengMDPI AGMolecules1420-30492016-08-01218106410.3390/molecules21081064molecules21081064Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator TemperaturesDavid Neder-Suárez0Carlos A. Amaya-Guerra1Armando Quintero-Ramos2Esther Pérez-Carrillo3María G. de J. Alanís-Guzmán4Juan G. Báez-González5Carlos L. García-Díaz6María A. Núñez-González7Daniel Lardizábal-Gutiérrez8Jorge A. Jiménez-Castro9Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoCentro de Biotecnología-FEMSA, Escuela de Ingenería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, MexicoCentro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31109, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoEffects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.http://www.mdpi.com/1420-3049/21/8/1064extrusion cookingresistant starchthermal propertiesviscoelastic propertiescornstarch |
| spellingShingle | David Neder-Suárez Carlos A. Amaya-Guerra Armando Quintero-Ramos Esther Pérez-Carrillo María G. de J. Alanís-Guzmán Juan G. Báez-González Carlos L. García-Díaz María A. Núñez-González Daniel Lardizábal-Gutiérrez Jorge A. Jiménez-Castro Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures Molecules extrusion cooking resistant starch thermal properties viscoelastic properties cornstarch |
| title | Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures |
| title_full | Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures |
| title_fullStr | Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures |
| title_full_unstemmed | Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures |
| title_short | Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures |
| title_sort | physicochemical changes and resistant starch content of extruded cornstarch with and without storage at refrigerator temperatures |
| topic | extrusion cooking resistant starch thermal properties viscoelastic properties cornstarch |
| url | http://www.mdpi.com/1420-3049/21/8/1064 |
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