Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, David Santiago-Ramos, José Juan Véles-Medina, Juan de Dios Figueroa Cárdenas

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim The aim of this study, was to evaluate the effect of extrusion conditions and particle size index on the starch properties of expanded nixtamalized snacks elaborated with whole blue corn. Whole grains were ground to achieve two different particle size indexes (PSI), 83.9 and 94.1, and were extruded at three feed moistures (14, 16.5, and 20.5%). The data suggested that the severity of milling and the extrusion process resulted in higher starch degradation, specifically in the snacks obtained with a feed moisture of 20.5%, which showed the higher values of starch damage. Nixtamalization by extrusion produced minimum amounts of resistant starch, mainly as retrograded starch and amylose-lipid complex, as demonstrated by thermal and structural analyses. Snacks produced with feed moisture of 16.5–20.5% and a PSI of 94.1 showed the highest values of resistant starch. The rheological properties of snacks with PSI of 83.9 indicated lower starch degradation and presented lower amounts of resistant starch than snacks with higher PSI. The feed moisture affected all the parameters evaluated in the snacks more than the PSI.
Original languageEnglish
Pages (from-to)1111-1120
Number of pages10
JournalStarch/Staerke
Volume68
Issue number11-12
DOIs
Publication statusPublished - 1 Nov 2016

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Snacks
snacks
Particle Size
extrusion
Starch
Zea mays
Extrusion
particle size
Particle size
starch
corn
resistant starch
Moisture
nixtamalization
degradation
whole grain foods
rheological properties
amylose
Degradation
Amylose

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

Cite this

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Santiago-Ramos, D., Véles-Medina, J. J., & de Dios Figueroa Cárdenas, J. (2016). Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. Starch/Staerke, 68(11-12), 1111-1120. https://doi.org/10.1002/star.201500316
Escalante-Aburto, Anayansi ; Ponce-García, Néstor ; Ramírez-Wong, Benjamín ; Santiago-Ramos, David ; Véles-Medina, José Juan ; de Dios Figueroa Cárdenas, Juan. / Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. In: Starch/Staerke. 2016 ; Vol. 68, No. 11-12. pp. 1111-1120.
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Escalante-Aburto, A, Ponce-García, N, Ramírez-Wong, B, Santiago-Ramos, D, Véles-Medina, JJ & de Dios Figueroa Cárdenas, J 2016, 'Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks', Starch/Staerke, vol. 68, no. 11-12, pp. 1111-1120. https://doi.org/10.1002/star.201500316

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. / Escalante-Aburto, Anayansi; Ponce-García, Néstor; Ramírez-Wong, Benjamín; Santiago-Ramos, David; Véles-Medina, José Juan; de Dios Figueroa Cárdenas, Juan.

In: Starch/Staerke, Vol. 68, No. 11-12, 01.11.2016, p. 1111-1120.

Research output: Contribution to journalArticle

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AU - Escalante-Aburto, Anayansi

AU - Ponce-García, Néstor

AU - Ramírez-Wong, Benjamín

AU - Santiago-Ramos, David

AU - Véles-Medina, José Juan

AU - de Dios Figueroa Cárdenas, Juan

PY - 2016/11/1

Y1 - 2016/11/1

N2 - © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim The aim of this study, was to evaluate the effect of extrusion conditions and particle size index on the starch properties of expanded nixtamalized snacks elaborated with whole blue corn. Whole grains were ground to achieve two different particle size indexes (PSI), 83.9 and 94.1, and were extruded at three feed moistures (14, 16.5, and 20.5%). The data suggested that the severity of milling and the extrusion process resulted in higher starch degradation, specifically in the snacks obtained with a feed moisture of 20.5%, which showed the higher values of starch damage. Nixtamalization by extrusion produced minimum amounts of resistant starch, mainly as retrograded starch and amylose-lipid complex, as demonstrated by thermal and structural analyses. Snacks produced with feed moisture of 16.5–20.5% and a PSI of 94.1 showed the highest values of resistant starch. The rheological properties of snacks with PSI of 83.9 indicated lower starch degradation and presented lower amounts of resistant starch than snacks with higher PSI. The feed moisture affected all the parameters evaluated in the snacks more than the PSI.

AB - © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim The aim of this study, was to evaluate the effect of extrusion conditions and particle size index on the starch properties of expanded nixtamalized snacks elaborated with whole blue corn. Whole grains were ground to achieve two different particle size indexes (PSI), 83.9 and 94.1, and were extruded at three feed moistures (14, 16.5, and 20.5%). The data suggested that the severity of milling and the extrusion process resulted in higher starch degradation, specifically in the snacks obtained with a feed moisture of 20.5%, which showed the higher values of starch damage. Nixtamalization by extrusion produced minimum amounts of resistant starch, mainly as retrograded starch and amylose-lipid complex, as demonstrated by thermal and structural analyses. Snacks produced with feed moisture of 16.5–20.5% and a PSI of 94.1 showed the highest values of resistant starch. The rheological properties of snacks with PSI of 83.9 indicated lower starch degradation and presented lower amounts of resistant starch than snacks with higher PSI. The feed moisture affected all the parameters evaluated in the snacks more than the PSI.

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M3 - Article

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JO - Starch/Staerke

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Escalante-Aburto A, Ponce-García N, Ramírez-Wong B, Santiago-Ramos D, Véles-Medina JJ, de Dios Figueroa Cárdenas J. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. Starch/Staerke. 2016 Nov 1;68(11-12):1111-1120. https://doi.org/10.1002/star.201500316