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Effect of process parameters on slowly digestible and resistant starch content in extrudates

Author

Listed:
  • Petra Smrčková

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Meltem Saglamtas

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
    Engineering Faculty, Mersin University, Yenisehir/Mersin, Turkey)

  • Taťána Hofmanová

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jaroslav Koláček

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • David Chena

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Evžen Šárka

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm.

Suggested Citation

  • Petra Smrčková & Meltem Saglamtas & Taťána Hofmanová & Jaroslav Koláček & David Chena & Evžen Šárka, 2014. "Effect of process parameters on slowly digestible and resistant starch content in extrudates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 503-508.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:162-2014-cjfs
    DOI: 10.17221/162/2014-CJFS
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    References listed on IDEAS

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    1. Małgorzata Wronkowska & Maria Soral-Śmietana, 2012. "Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(1), pages 9-14.
    2. Luis M. GuardeÑO & Amparo Quiles & Empar Llorca & José Pertusa & Isabel Hernando, 2013. "Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 568-574.
    3. Jie Zeng & Haiyan Gao & Guanglei Li & Xinhong Liang, 2011. "Extruded corn flour changed the functionality behaviour of blends," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 520-527.
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    Cited by:

    1. Evžen Šárka & Miroslava Kubová & Iva Wiege & Pavel Horák & Petra Smrčková & Václav Dvořáček & David Chena, 2017. "Two resistant starches applied in bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 67-72.

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