Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.

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.

Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango ( L.) cv. Tommy Atkins.

Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and poor mechanical and barrier properties, which restrict its application for food packaging. The use of the extrusion technology as a pretreatment of the casting technique to change the starch structure in order to obtain edible films, may constitute an alternative to generate coatings with good functional properties and maintain longer the postharvest quality and shelf life of fruits.

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.