Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
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Mahsa Majzoobi
The physicochemical properties of extruded starches from wheat, maize and rice were compared. These samples were extruded with a twin-screw extruder at varying water feed rates of 1.78, 1.25, 0.70, 0.35 and zero kg/h. The expansion of the samples (producing puffed products in all cases) increased with increasing the specific mechanical energy (SME). However maize flour produced the most expanded product, whilst rice samples produced the least expanded one. The cold-water viscosity of the samples at 25.0°C measured by the RVA were different; for wheat samples it decreased with increasing the SME input, for rice samples it showed a reverse relationship with the SME and for maize samples it was rising at lower SME inputs and then falling at higher SMEs. The x-ray diffraction patterns of extruded starches changed from the “A-pattern" to “V"- and “E"- patterns. Determination of the apparent sedimentation coefficients at a constant concentration (s* value) of amylose and amylopectin of the samples showed that degradation of mainly amylopectin could occur during extrusion cooking. Differences in composition and molecular structure of these samples along with the breakdown of amylopectin may be the key factors in explaining the different physicochemical behaviors of these samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
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- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
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- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
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- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
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Artikel in diesem Heft
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
