TY - JOUR
T1 - Resistant starch production from mango starch using a single-screw extruder
AU - Agustiniano-Osornio, July C.
AU - González-Soto, Rosalía A.
AU - Flores-Huicochea, Emmanuel
AU - Manrique-Quevedo, Nancy
AU - Sánchez-Hernández, Laura
AU - Bello-Pérez, Luis A.
PY - 2005/9
Y1 - 2005/9
N2 - Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg-1) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105-142 g kg-1), but low WAI values (70-77 g kg -1) were obtained at moisture contents between 200 and 300 g kg -1 and high temperatures (140-150°C). When moisture content and temperature increased, WSI increased (222-332 g kg-1), but at high temperature value (120°C) assayed and the lowest moisture content (150 g kg-1), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained.
AB - Resistant starches were prepared from mango starch by extrusion. An experimental design with independent variables temperature, screw speed and moisture content produced 20 samples that were studied to determine the effect of these variables on resistant starch (RS) content, water absorption index (WAI) and water solubility index (WSI). RS content was affected by moisture content and temperature. Screw speed and temperature also influenced RS content, the highest level (97 g kg-1) being obtained at low screw speed and high temperature, this pattern can be associated with a longer residence time, which gives rise to more opportunity for amylose chain association. The regression model fitted to the RS experimental results showed a good correlation coefficient (0.80). When moisture content and temperature decreased, WAI increased (105-142 g kg-1), but low WAI values (70-77 g kg -1) were obtained at moisture contents between 200 and 300 g kg -1 and high temperatures (140-150°C). When moisture content and temperature increased, WSI increased (222-332 g kg-1), but at high temperature value (120°C) assayed and the lowest moisture content (150 g kg-1), WSI also increased. In the range of moisture contents tested and at low temperatures, only partial gelatinisation occurred and low solubility was obtained.
KW - Extrusion
KW - Mango
KW - Physicochemical properties
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=24344491417&partnerID=8YFLogxK
U2 - 10.1002/jsfa.2208
DO - 10.1002/jsfa.2208
M3 - Artículo
SN - 0022-5142
VL - 85
SP - 2105
EP - 2110
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 12
ER -