Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Abstract Freely available
Right arrow Free Full Text (Free PDF) Free
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Web of Science (5)
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by González-Soto, R. A.
Right arrow Articles by Bello-Pérez, L. A.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Resistant Starch Production from Non-conventional Starch Sources by Extrusion

R. A. González-Soto

Centro de Desarrollo de Productos Bióticos del IPN. km 8.5 carretera Yautepec-Jojutla, 62731 Yautepec, Morelos, México

L. Sánchez-Hernández

Instituto Tecnológico de Acapulco, Apartado Postal 600, 39300 Acapulco, Guerrero, México

J. Solorza-Feria

C. Núñez-Santiago

E. Flores-Huicochea

Centro de Desarrollo de Productos Bióticos del IPN. km 8.5 carretera Yautepec-Jojutla, 62731 Yautepec, Morelos, México

L. A. Bello-Pérez

Centro de Desarrollo de Productos Bióticos del IPN. km 8.5 carretera Yautepec-Jojutla, 62731 Yautepec, Morelos, México;labellop{at}ipn.mx

The production of resistant starch from non-conventional sources using an extruder was studied. Starch was isolated from unripe banana and mango fruits, commercial corn starch was used for comparison purposes. Moisture, ash and fat content were higher in non-conventional starch sources than in corn starch, but corn starch presented a lower protein and dietary fibre content than banana and mango starches. Amylose content was higher in banana and mango starches than in corn starch. Besides, mango had the smallest granule size (5–10 m). Extruded mango had the lowest solubility which may be related with the granule size, and in the case of the swelling, extruded products from corn starch had the highest values, a pattern that may be due to the amylose/amylopectin ratio, because corn starch had the lowest amylose content of the starches studied. Extruded products from mango presented a resistant starch (RS) content that decreased when the screw speed increased, for banana starch, the RS values from the extruded products was similar at 30 rpm and 65 rpm, and at 40 rpm it was the highest. In the case of retrograded resistant starch (RRS), the values of the extruded products prepared with non-conventional starches had a defined pattern, because they decreased when screw speed increased.

Key Words: extrusion • starch • resistant starch • mango • banana

References

  • AACC (2000). Approved Methods of the American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists .
  • Altomare R.E. and Ghossi P. (1986). An analysis of residence time distribution patterns in a twin screw cooking extruder . Biotechnology Progress 2: 157–163 .
  • Asp N.G. (1992). Resistant starch. Proceedings from the second plenary meeting of EURESTA . European Journal of Clinical Nutrition 46(Suppl. 2): S1-S1 .
  • Berry C.S. (1986). Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber . Journal of Cereal Science 4: 301–314 .
  • Biliaderis C.G. (1992). Structure and phase transitions of starch in food systems . Food Technology 46: 98–109 .
  • Chiu C.W., Henley M. and Altieri P. (1994). Process for Making Amylase Resistant Starch from High Amylose Starch. US patent 5, 281, 276.
  • Colonna P. and Buleon A. (1994). Transformations structurales de l'amidon. In: Colonna, P. and Della Valle G. (eds), La cuisson extrusio. Paris: Tech and Doc. pp. 18–43.
  • Colonna P., Melcion J.P., Vergnes B. and Mercie C. (1983). Flow mixing and residence time distribution of maize starch within a twin screw extruder with a longitudinally split barrel . Journal of Cereal Science 1: 115–125 .
  • Colonna P., Tayeb J. and Mercier C. (1989). Extrusion cooking of starch and starchy products. In: Mercier C., Linko and Harper J.M. (eds), Extrusion Cooking. St. Paul, MN: AACC Inc. pp. 247–319.
  • Cummings J.H., Beatty E.R., Kingman S.M., Bingham S.A. and Englyst H.N. (1996). Digestion and physiological properties of resistant starch in the human large bowel . British Journal of Nutrition 75: 733–747 .[CrossRef][Web of Science][Medline] [Order article via Infotrieve]
  • Dubois M., Guilles K.A., Hamilton J.K., Rebers P.A. and Smith F. (1956). Colorimetric method for determination for sugars and related substances . Analytical Chemistry 28: 350–356 .[CrossRef]
  • Eerlingen R.C., Broeck V.D.Delcour J.A., Slade L. and Levine H. (1994). Enzyme resistant starch VI. Influence of sugars on resistant starch formation . Cereal Chemistry 71: 472–476 .
  • Eerlingen R.C., Crombez M. and Delcour J.A. (1993a). Enzyme resistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation . Cereal Chemistry 70: 339–344 .
  • Eerlingen R.C., Deceuninck M. and Delcour J.A. (1993b). Enzyme resistant starch. II. Influence of amylose chain length on resistant starch formation . Cereal Chemistry 70: 345–350 .
  • Englyst H.N. and Cummings J.H. (1987). Resistant starch, a ‘new’ food component: a classification of starch for nutritional purpose. In: Morton I.D. (ed.), Cereals in Europe Context. Chichester, England: Ellis Harwood . pp. 221–233.
  • Englyst H.N., Kingman S.M. and Cummings J.H. (1992). Classification and measurement of nutritionally important starch fractions . European Journal of Clinical Nutrition 46(Suppl. 2): S33–S50 .
  • Faisant N., Gallant D.J., Bouchet B. and Champ M. (1995). Banana starch breakdown in the human small intestine studied by electron microscopy . European Journal of Clinical Nutrition 49: 98–104 .[Medline] [Order article via Infotrieve]
  • García-Alonso A., Jimènez-Escrig A., Martín-Carrón N., Bravo L. and Saura-Calixto F. (1999). Assessment of some parameters involved in gelatinization and retrogration of starch . Food Chemistry 66: 181–187 .[CrossRef]
  • GoÒi I., García-Alonso A. and Saura-Calixto F. (1997). A starch hydrolysis procedure to estimate glycemic index . Nutrition Research 17: 427–434 .[CrossRef]
  • GoÒi I., García-Diz L., MaÒas E. and Saura-Calixto F. (1996). Analysis of resistant starch: a method for foods products . Food Chemistry 56: 445–449 .[CrossRef]
  • Hoover R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: a review . Carbohydrate Polymers 45: 253–267 .[CrossRef]
  • Hoover R. and Ratnayake W.S. (2002). Starch characteristics of black bean, chick pea, lentil navy bean and pinto bean cultivars grown in Canada . Food Chemistry 78: 489–498 .[CrossRef]
  • Iyengar R., Zaks A. and Gross A. (1991). Starch-derived, Food Grade, Insoluble Bulking Agent. US patent 5: 051–271.
  • Jimenez-Escrig A., Rincón M., Pulido R. and Saura-Calixto F. (2001). Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber . Journal of Agricultural and Food Chemistry 49: 5489–5493 .[Web of Science][Medline] [Order article via Infotrieve]
  • Knutson C.A. (1990). Annealing of maize starches at elevated temperatures . Cereal Chemistry 67: 376–384 .
  • Lehmann U., Jacobasch G. and Schmiedl D. (2002). Characterization of resistant starch type III from banana (Musa acuminata) . Journal of Agricultural and Food Chemistry 50: 5236–5240 .[Medline] [Order article via Infotrieve]
  • Lorenz K. (1990). Quinoa (Chenopodium quinoa) starchphysicochemical properties and functional characteristics . Starch/Stärke 42: 81–86 .
  • Martïn-Cabrejas M., Jaime L., Karanja C., Downie A.J., Parker M.L., Lopez-Andreu J., Maina G., Esteban R.M., Smith A.C. and Waldron K.W. (1999). Modification to physicochemical and nutritional properties of hard to cook beans (Phaseolus vulgaris L.) by extrusion cooking . Journal of Agricultural and Food Chemistry 47: 1174–1182 .[Medline] [Order article via Infotrieve]
  • Mercier C., Charbonniere R., Gallant D. and Guilbot A. (1979). Structural modifications of various starches by extrusion-cooking with a twin-screw French extruder. In: Blanshard, J.M.V. and Mirchell, J.R. (eds), Polysaccharides in Food. London: Butterworth . pp. 153–170.
  • Muir J.G. and O’Dea K. (1992). Measurement of resistant starch: factors affecting the amount of starch escaping digestion in vitro . American Journal of Clinical Nutrition 56: 123–127 .[Abstract/Free Full Text]
  • Paredes-López O., Bello-PÈrez L.A. and López M.G. (1994). Amylopectin structural gelatinization and retrogradation studies . Food Chemistry 50: 411–418 .[CrossRef]
  • PÈrez-Sira E. (1997). Characterization of starch isolated from plantain (Musa paradisiaca normalis) . Starch/Stärke 49: 45–49 .
  • Rabe E. and Sievert D. (1992). Effects of baking, pasta production, and extrusion cooking on formation if resistant starch . European Journal of Clinical Nutrition 46: S105–S107 .
  • Saura-Calixto F., GoÒi I., Bravo L. and MaÒas E. (1993). Resistant starch in foods: modified method for dietary fiber residues . Journal of Food Science 58: 642–643 .
  • Sievert D. and Pomeranz Y. (1990). Enzyme resistant starch. II. Differential scanning calorimetry studies on heat-treated starches and enzyme resistant starch residues . Cereal Chemistry 67: 217–221 .
  • Szczodrak J. and Pomeranz Y. (1992). Starch-lipid interactions and formation of resistant starch in high amylose barley . Cereal Chemistry 69: 626–632 .
  • Tecante A. and Doublier J.L. (1999). Steady flow and viscoelastic behavior of crosslinked waxy corn starch-carrageenan pastes and gels . Carbohydrate Polymers 40: 221–231 .[CrossRef]
  • Thomas D.J. and Atwell W.A. (1999). Starches: Practical Guides for the Food Industry. St. Paul, MN: Eagan Press Handbook Series AACC .
  • Tovar J. (2001). MÈtodos para la determinación del contenido de almidón resistente en los alimentos. In: Lajolo F.M., Saura-Calixto F., Penna E.W. and Menezes E.W (eds), Fibra dietètica en Ibero AmÈrica: Tecnología y salud. Sao Paulo, Brasil: Libraria Varela . pp. 143–154.

Food Science and Technology International, Vol. 12, No. 1, 5-11 (2006)
DOI: 10.1177/1082013206060735
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?



This Article
Right arrow Abstract Freely available
Right arrow Free Full Text (Free PDF) Free
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Web of Science (5)
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by González-Soto, R. A.
Right arrow Articles by Bello-Pérez, L. A.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?