Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid

2019 ◽  
Vol 72 (3-4) ◽  
pp. 1900150 ◽  
Author(s):  
David Neder‐Suárez ◽  
Carlos Abel Amaya‐Guerra ◽  
Esther Pérez‐Carrillo ◽  
Armando Quintero‐Ramos ◽  
Gerardo Mendez‐Zamora ◽  
...  
Keyword(s):  
Citric Acid ◽  
Resistant Starch ◽  
Corn Starch ◽  
Extrusion Cooking ◽  
Cooking Process

Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies

2018 ◽  
Vol 83 ◽  
pp. 485-496 ◽  
Author(s):  
Erich von Borries-Medrano ◽  
Mónica R. Jaime-Fonseca ◽  
Miguel A. Aguilar-Méndez ◽  
Héctor I. García-Cruz
Keyword(s):  
Citric Acid ◽  
Resistant Starch ◽  
Corn Starch

Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage

2018 ◽  
Vol 70 (5-6) ◽  
pp. 1700118 ◽  
Author(s):  
David Neder-Suárez ◽  
Carlos A. Amaya-Guerra ◽  
Juan G. Báez-González ◽  
Armando Quintero-Ramos ◽  
Ernesto Aguilar-Palazuelos ◽  
...  
Keyword(s):  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Corn Starch ◽  
Extrusion Cooking ◽  
Starch Formation

scholarly journals Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

2021 ◽  
Author(s):  
Ndaliman Mohammed Banki ◽  
Aliyu Salihu ◽  
Aliyu Muhammad ◽  
Shuaibu Mallam Bala
Keyword(s):  
Pigeon Pea ◽  
Extrusion Cooking ◽  
Cooking Process ◽  
Pea Flour ◽  
Flour Blend

Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process

1994 ◽  
pp. 870-872
Author(s):  
Wenchang Chiang ◽  
Ming-Jyh Shih ◽  
Ann-Rong Yiao ◽  
Jyh-Huar Weng
Keyword(s):  
Extrusion Cooking ◽  
Cooking Process

scholarly journals The Extrusion Cooking Process for the Development of Functional Foods

2018 ◽  
Author(s):  
Martha G. Ruiz-Gutiérrez ◽  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos
Keyword(s):  
Functional Foods ◽  
Extrusion Cooking ◽  
Cooking Process

scholarly journals Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs

2008 ◽  
Vol 99 (5) ◽  
pp. 984-992 ◽  
Author(s):  
Todd C. Rideout ◽  
Qiang Liu ◽  
Peter Wood ◽  
Ming Z. Fan
Keyword(s):  
Thermal Properties ◽  
Resistant Starch ◽  
Guar Gum ◽  
Corn Starch ◽  
Potato Starch ◽  
Block Design ◽  
Whole Body ◽  
Control Group ◽  
Body Retention ◽  
Nutrient Utilisation

This study examined the influence of different resistant starch (RS) varieties and conventional fibres on the efficiency of nutrient utilisation and intestinal fermentation in pigs. Thirty-six pigs (30 kg) were fed poultry meal-based diets supplemented with 10 % granular resistant corn starch (GCS), granular resistant potato starch (GPS), retrograded resistant corn starch (RCS), guar gum (GG) or cellulose for 36 d according to a completely randomised block design. Distal ileal and total tract recoveries were similar (P>0·05) among the RS varieties. Distal ileal starch recovery was higher (P < 0·05) in pigs consuming the RS diets (27–42 %) as compared with the control group (0·64 %). Consumption of GCS reduced (P < 0·05) apparent total tract digestibility and whole-body retention of crude protein in comparison with the control group. Consumption of GPS reduced (P < 0·05) total tract Ca digestibility and whole-body retention of Ca and P compared with the control group. However, consumption of RCS increased (P < 0·05) total tract Ca digestibility compared with the control group. Caecal butyrate concentration was increased (P < 0·05) following consumption of RCS and GG in comparison with the control group. Consumption of all the RS varieties reduced (P < 0·05) caecal indole concentrations compared with the control. Caecal butyrate concentrations were positively correlated (P < 0·05;r0·63–0·83) with thermal properties among the RS varieties. We conclude that nutrient utilisation and intestinal fermentation are differentially affected by the consumption of different RS varieties and types of fibres. Thermal properties associated with different RS varieties may be useful markers for developing RS varieties with specific functionality.

In-line colour and composition monitoring in the extrusion cooking process

2000 ◽  
Vol 33 (7) ◽  
pp. 621-628 ◽  
Author(s):  
F. Apruzzese ◽  
S.T. Balke ◽  
L.L. Diosady
Keyword(s):  
Extrusion Cooking ◽  
Cooking Process ◽  
Composition Monitoring
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