Extrusión de almidones de fuentes no convencionales para la producción de almidón resistente

Starches were isolated from unripe banana (Manguifera indica L.) and mango (Musa paradisiaca L.) fruits and extruded with a single-screw equipment to obtain a product with high content of resistant starch (RS), which is a nutraceutical ingredient used in the food industry. A composite central experimental design with three independent variables (temperature, moisture content and screw speed) was used to determined their effect on RS content. The native starches of banana and mango had a purity higher than 90%, with 37% amylose content in banana starch and 27.5 in mango starch. No effect was observed in RS formation, which was 5.7% for banana starch (with more amylose) and for mango starch was 9.7%. RS formation in the extruder for banana starch was affected positively by temperature and inversely by moisture. Moisture did not affect significantly RS formation in mango starch. Validation with mathematical models showed a high prediction capacity (above 90%) for RS formation in the extruder. Extrusion can be used to elaborate products with higher RS content that their native counterparts.