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Effect of maize type and extrusion‐cooking conditions on starch digestibility profiles
Author(s) -
Robin Frédéric,
Heindel Christina,
Pineau Nicolas,
Srichuwong Sathaporn,
Lehmann Undine
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13098
Subject(s) - amylose , starch , extrusion , food science , chemistry , maize starch , resistant starch , digestion (alchemy) , extrusion cooking , agronomy , materials science , chromatography , biology , metallurgy
Summary This study aimed at evaluating the influence of screw speed (250–600 rpm), barrel temperature (100–160 °C) and water content (16.4–22.5%) on rapidly digestible ( RDS ), slowly digestible ( SDS ) and resistant ( RS ) starch levels of waxy, normal and high‐amylose maize starches. In native starches, an increase in amylose content was correlated with lower SDS content. After extrusion, this trend was reversed. Both waxy and normal maize starches became rapidly digested. However, for normal maize starch, some SDS fraction remained. In contrast, the high‐amylose maize starch showed a significant increase in digestibility and an increase in SDS content from 20.4% in the native starch up to 27.5% after extrusion. This high level of SDS may be attributed to the presence of some remaining granular structures and formation of crystalline orders, which have slow digestion properties.