Effect of maize type and extrusion‐cooking conditions on starch digestibility profiles. (30th March 2016)

• Record Type: Journal Article
• Authors: Robin, Frédéric; Heindel, Christina; Pineau, Nicolas; Srichuwong, Sathaporn; Lehmann, Undine
• Is Part Of: International journal of food science & technology. Volume 51:Number 6(2016)
• Page Start: 1319
• Page End: 1326
• Publication Date: 2016-03-30
• Subjects: Crystallinity -- digestibility -- extrusion -- food processing -- slowly digestible starch; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13098
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : Effect of the type of maize starch and extrusion conditions on the content of Slowly Digestible Starch.