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Production of Resistant Starch by Extrusion Cooking of Acid‐Modified Normal‐Maize Starch
Author(s) -
Hasjim Jovin,
Jane Jaylin
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01285.x
Subject(s) - starch , extrusion , food science , resistant starch , amylose , chemistry , hydrolysis , hydrothermal circulation , extrusion cooking , moisture , chemical engineering , materials science , biochemistry , organic chemistry , engineering , metallurgy
The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch‐cooking process. A hydrothermal treatment (110 °C, 3 d) of batch‐cooked and extruded starch samples facilitated propagation of heat‐stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid‐modified normal‐maize starch (AMMS) produced a greater RS content than did native normal‐maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch‐cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at −20 °C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X‐ray diffractograms showed that retrograded amylose and crystalline starch–lipid complex, which had melting temperatures above 100 °C, accounted for the RS contents.