Effect of reactive extrusion processing conditions on the production of potato-resistant starch and its use as an additive in yogurt.

Starch has multiple uses in the food industry as a stabilizer, adhesive, gelling agent, thickener, and water retention agent. Nonetheless, native starch presents limitations that restrict its applications. Thus, starch can be chemically modified by reactive extrusion (REX) to overcome these disadvantages.

Reactive Extrusion as a Pretreatment in Cassava ( Crantz) and Pea ( L.) Starches to Improve Spinnability Properties for Obtaining Fibers.

Starch is a biocompatible and economical biopolymer in which interest has been shown in obtaining electrospun fibers. This research reports that cassava (CEX) and pea (PEX) starches pretreated by means of reactive extrusion (REX) improved the starches rheological properties and the availability of amylose to obtain fibers. Solutions of CEX and PEX (30-36% /) in 38% formic acid were prepared and the rheological properties and electrospinability were studied.

Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules.

Starch is the most abundant carbohydrate in legumes (22-45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed.

Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins.

In this study, succinylated nanoparticles from normal (NPS-N), high-amylose (NPS-H), and high-amylopectin corn starch (NPS-W) were synthesized, characterized, and studied for the nanoencapsulation of the Ardisia compressa anthocyanins. The nanoparticle‒anthocyanin interaction was also investigated. The succinylated starch nanoparticles (S-SNPs) had hydrodynamic sizes of 65-390 nm, degrees of substitution (DS) of 0.

High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours.

In this study, hard corn grains were nixtamalized (alkali-heat treatment) by a high-energy ball mill to investigate the effects on its physicochemical, textural, and microstructural properties. Ball milling modifies the structure and properties of cornstarch. The gelatinization peak of starch was evidenced and thermal and pasting properties were significantly affected.

Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray Drying.

Phenolic compounds with antioxidant properties are highly sensitive molecules, which limits their application. In response, extruded esterified starch has been proposed as efficient encapsulating material. In this work, we aim to describe the encapsulation of red sorghum phenolic compounds by spray drying using extruded phosphorylated, acetylated and double esterified sorghum starch as wall material.

Optimization of corn starch acetylation and succinylation using the extrusion process.

Starch chemical modification can be used in order to obtain modified starches (MS) with low affinity to water. Acetylated and succinylated starches whose applications as food ingredient depend upon their degree of substitution (DS) may be produced by esterifying starch through the extrusion process (EP). The Food and Drug Administration recommends a DS of 0.

Mechanical, physical and microstructural properties of acetylated starch-based biocomposites reinforced with acetylated sugarcane fiber.

Fiber-reinforced starch-based biocomposites provide an environmentally friendly alternative to replace petroleum-based plastics. Nevertheless, these materials present structural stability problems owing to their hydrophilicity. Therefore, a chemical modification is usually necessary.

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7-33.

Synthesis and succinylation of starch nanoparticles by means of a single step using sonochemical energy.

In the present research work, esterified nanoparticles with 2-octen-1-ylsuccinic anhydride were synthesized from waxy corn starch, to our knowledge for the first time, in a single step of ultrasonic treatment. First, the ultrasound time to produce non-esterified nanoparticles was studied. The results showed that non-esterified nanoparticles had sizes ranging from 63 to 48 nm, as well as polydispersity indexes (PDI) ranging from 0.

Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours.

This study aimed at evaluating the effect of high-energy milling (HEM) and traditional nixtamalization (TN) on bioactive compounds and antioxidant capacity in nixtamalized creole corn flours obtained from a maize genotype cultivated under rainy temporal conditions in the Mexican semidesert. Four creole grains, including San José de Gracia white and blue (WG and BG), Negritas (NG), and Ahualulco white corn grains (SG), were used. For HEM nixtamalization, corn grains were hammer-milled; then, two different conditions were evaluated: treatment H1, with raw flours with 14% moisture content and 1.

Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling.

High-energy milling (HEM) was used to produce nixtamalized corn flours, the traditional nixtamalization process was used as a control. Four creole grains were stone-milled, adjusted to an appropriate moisture content and calcium hydroxide concentration and milled using HEM. The physicochemical, thermal, and rheological characteristics of the flours and corn masas were affected by the HEM process.

Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.

The aim of this work was to evaluate the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheological properties of masas. Raw blue maize was nixtamalized (hydrothermal alkalinized process), then was wet-milled in a stone mill, masa was dehydrated, pulverized and sieved to obtain NBCF; commercial nixtamalized blue-corn flour (CNBCF) was used as a control. Huitlacoche paste in concentrations of 3, 6, 9, 12, 15, and 18% was added to nixtamalized flours.

Encapsulation and pigmenting potential of betalains of pitaya () fruit.

Betalains of pitaya () fruit can be used as natural pigment, but they are susceptible to deterioration by temperature, pH, and presence of sugars. In this work, a refined extract (Er) of betalains was obtained through aqueous two-phase extraction, which reduced significantly sugar and mucilage contents. In order to favor stability, the encapsulation of the refined extract was evaluated, with native potato starch that was modified through phosphorylation or succinylation and reactive extrusion.

Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying.

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2 = 13.

Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch.

Resistant starch type IV (RSIV) can be produced by chemical modifications (etherized or esterified) such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages. In this research, the effects of barrel temperature (145.86-174.

Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique.

Starch edible films (EFs) have been widely studied due to their potential in food preservation; however, their application is limited because of their poor mechanical and barrier properties. Because of that, the aim of this work was to use the extrusion technology (Ex T) as a pretreatment of casting technique to change the starch structure in order to obtain EFs with improved physicochemical properties. To this, corn starch and a mixture of plasticizers (sorbitol and glycerol, in different ratios) were processed in a twin screw extruder to generate the starch modification and subsequently casting technique was used for EFs formation.

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.

This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.

Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.

The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.

Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.

The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.

Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas.

Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control.