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Resistant starch production from mango starch using a single‐screw extruder
Author(s) -
AgustinianoOsornio July C,
GonzálezSoto Rosalía A,
FloresHuicochea Emmanuel,
ManriqueQuevedo Nancy,
SánchezHernández Laura,
BelloPérez Luis A
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2208
Subject(s) - water content , starch , amylose , moisture , absorption of water , food science , solubility , chemistry , resistant starch , extrusion , plastics extrusion , materials science , composite material , geotechnical engineering , organic chemistry , engineering
Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg −1 ) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105–142 g kg −1 ), but low WAI values (70–77 g kg −1 ) were obtained at moisture contents between 200 and 300 g kg −1 and high temperatures (140–150 °C). When moisture content and temperature increased, WSI increased (222–332 g kg −1 ), but at high temperature value (120 °C) assayed and the lowest moisture content (150 g kg −1 ), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained. Copyright © 2005 Society of Chemical Industry