TY - JOUR
T1 - Starch-guar gum extrudates
T2 - Microstructure, physicochemical properties and in-vitro digestion
AU - Von Borries-Medrano, Erich
AU - Jaime-Fonseca, Mónica R.
AU - Aguilar-Méndez, Miguel A.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd. All rights reserved.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - Starch-guar gum mixtures were obtained by extrusion using a three-variable Box-Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface methodology (RSM). The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the samples. Starch-guar gum samples showed expansion index and viscosity up to 1.55 and 1400 mPa s, respectively. The crystallinity of the samples was modified by adding guar gum to the extrudates, showing correlation between long-range order (X-ray diffraction) and short-range order (FTIR spectroscopy). Guar induced microstructural changes and its role in gelatinization-melting processes was significant. The rate of glucose release decreased from 0.47 to 0.43 mM/min when the extrusion temperature decreased. However, adding guar gum to starch had no significant effect on glucose release. Overall, the extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples.
AB - Starch-guar gum mixtures were obtained by extrusion using a three-variable Box-Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface methodology (RSM). The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the samples. Starch-guar gum samples showed expansion index and viscosity up to 1.55 and 1400 mPa s, respectively. The crystallinity of the samples was modified by adding guar gum to the extrudates, showing correlation between long-range order (X-ray diffraction) and short-range order (FTIR spectroscopy). Guar induced microstructural changes and its role in gelatinization-melting processes was significant. The rate of glucose release decreased from 0.47 to 0.43 mM/min when the extrusion temperature decreased. However, adding guar gum to starch had no significant effect on glucose release. Overall, the extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples.
KW - Corn starch
KW - Extrusion
KW - Guar gum
KW - In-vitro digestion
KW - Microstructure
KW - RSM
UR - http://www.scopus.com/inward/record.url?scp=84940509061&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2015.08.085
DO - 10.1016/j.foodchem.2015.08.085
M3 - Artículo
SN - 0308-8146
VL - 194
SP - 891
EP - 899
JO - Food Chemistry
JF - Food Chemistry
ER -