Czech J. Food Sci., 2011, 29(5):520-527 | DOI: 10.17221/13/2010-CJFS

Extruded corn flour changed the functionality behaviour of blends

Jie Zeng, Haiyan Gao, Guanglei Li, Xinhong Liang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.

Keywords: functionality; corn flour; structure; dough machinability, extruded; blends

Published: October 31, 2011  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Zeng J, Gao H, Li G, Liang X. Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci. 2011;29(5):520-527. doi: 10.17221/13/2010-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Anton A.A., Ross K.A., Lukow O.M., Fulcher R.G., Arntfield S.D. (2008): Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, 109: 33-41. Go to original source... Go to PubMed...
    2. Babić J., Šubarić D., Miličević B., Ačkar D., Kopjar M., Tiban N.N. (2009): Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches. Czech Journal of Food Sciences, 27: 151-157. Go to original source...
    3. Biliaderis C.G., Grant D.R., Vose J.R. (1981): Structural characterization of legume starches. Studiex on amylose, amylopectin, and beta-limit dextrins. Cereal Chemistry, 58: 496-504.
    4. Chinnaswamy R., Hanna M.A., Zobel H.F. (1989): Microstructural, physiochemical, and macromolecular changes in extrusion-cooked and retrograded maize starch. Cereal Foods World, 34: 415-423.
    5. Collar C., Martínez J.C., Andreu P., Armero E. (2000): Effects of enzyme association on bread dough performance. A response surface analysis. Food Science and Technology International, 6: 217-226. Go to original source...
    6. Jackson D.S., Gomez M.H., Waniska R.D., Rooney L.W. (1990): Effects of single-screw extrusion cooking on starch as measured by aqueous high performance size exclusion chromatography. Cereal Chemistry, 67: 529-532.
    7. Kim J.H., Tanhehco E.J. (2006): Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry, 99: 718-723. Go to original source...
    8. Martínez-Bustos F., López-Soto M., Martin-Martínez E.S., Zazueta-Morales J.J., Velez-Medina J.J. (2007): Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz). Journal of Food Engineering, 78: 1212-1220. Go to original source...
    9. Ozcan S., Jackson D.S. (2005): Functionality behavior of raw and extruded corn starch mixtures. Cereal Chemistry, 82: 223-225. Go to original source...
    10. Paredes-López O., Bello-Pérez L.A., López M.G. (1994): Amylopectin: Structural, gelatinisation and retrogradation studies. Food Chemistry, 50: 411-417. Go to original source...
    11. Sandhu K.S., Singh N., Malh N.S.I. (2005): Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours. Food Chemistry, 101: 938-946. Go to original source...
    12. Sandhu K.S., Singh N. (2007): Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry, 101: 1499-1507. Go to original source...
    13. Singh J., Singh N., Sharmat.R., Saxena S.K. (2003): Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry, 83: 387-393. Go to original source...
    14. Waigh T.A., Kato K.L., Donald A.M., Gidley M.J., Clarke C.J., Riekel C. (2000a): Side-chain liquid-crystalline model for starch. Starch, 52: 450-460. Go to original source...
    15. Waigh T.A., Gidley M.J., Komanshek B.U., Donald A.M. (2000b): The phase transformations in starch during gelatinization: A liquid crystalline approach. Carbohydrate Research, 328: 165-176. Go to original source... Go to PubMed...
    16. Wang S.S. (1993): Gelatinization and melting of starch and tribochemistry in extrusion. Starch, 45: 388-390. Go to original source...
    17. Wang S.S., Chiang W.C., Zhao B., Zheng X., Kirn I.H. (1991): Experimental analysis and computer simulation of starch-water interactions during phase transition. Journal of Food Science, 56: 121-124. Go to original source...
    18. Whalen P.J. (1999): Measuring process effects in ready-toeat breakfast cereals. Cereal Foods World, 44: 407-412.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content