Czech J. Food Sci., 2014, 32(5):503-508 | DOI: 10.17221/162/2014-CJFS

Effect of process parameters on slowly digestible and resistant starch content in extrudatesOriginal Paper

Petra Smrčková¹, Meltem Saglamtas^{1, 2}, Taťána Hofmanová¹, Jaroslav Koláček¹, David Chena¹, Evžen Šárka¹

¹ Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

² Engineering Faculty, Mersin University, Yenisehir/Mersin, Turkey

A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm.

Keywords: extrusion cooking; legumes; starch digestibility; distarch phosphate

Published: October 31, 2014  Show citation