Effect of process parameters on slowly digestible and resistant starch content in extrudates
Effect of process parameters on slowly digestible and resistant starch content in extrudates
release_cdywul2uwvgmzmqwxtqrprux3m
by
P. Smrčková, M. Saglamtas, T. Hofmanová, J. Koláček, D. Chena, E. Šárka
2014 Volume 32, Issue No. 5, p503-508
Abstract
A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120–140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131–144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm.  
In application/xml+jats
format
Archived Files and Locations
application/pdf 305.4 kB
file_e7ws6rlaojgdncui6v3jq372tm
|
www.agriculturejournals.cz (web) web.archive.org (webarchive) |
article-journal
Stage
published
Date 2014-10-01
Open Access Publication
In DOAJ
In ISSN ROAD
Not in Keepers Registry
ISSN-L:
1212-1800
access all versions, variants, and formats of this works (eg, pre-prints)
Crossref Metadata (via API)
Worldcat
SHERPA/RoMEO (journal policies)
wikidata.org
CORE.ac.uk
Semantic Scholar
Google Scholar