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Influence of extrusion parameters on starch damage and resistant starch content in corn extrudates

Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Antun Jozinović ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Drago Šubarić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Jurislav Babić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Borislav Miličević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek
Duška Miljević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek

Sažetak

The aim of this research was to determine influence of moisture (15% and 20%) and granulation (particles ≤500 μm and >500 μm) of corn grits and screw configuration (4:1 and 1:1) on properties of extrudates produced in laboratory single screw extruder at temperature regime 135/170/170 °C, with 4 mm die. Physical properties, starch damage (SD) and resistant starch (RS) content were determined in produced extrudates. Results showed that, regardless of granulation, expansion ratio (EO) and fracturability increased, while bulk density and hardness decreased with lower moisture content. Lower moisture resulted in higher starch damage, same as screw 4:1. RS content was decreased by extrusion at all applied regimes.

Ključne riječi

extrusion; corn grits; resistant starch; damaged starch; moisture; screw configuration

Hrčak ID:

162518

URI

https://hrcak.srce.hr/162518

Datum izdavanja:

22.12.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.672 *