Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize Starch
Article first published online: 18 AUG 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 7, pages C556–C562, September 2009
How to Cite
Hasjim, J. and Jane, J.-l. (2009), Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize Starch. Journal of Food Science, 74: C556–C562. doi: 10.1111/j.1750-3841.2009.01285.x
- Issue published online: 1 SEP 2009
- Article first published online: 18 AUG 2009
- MS 20090118 Submitted 2/9/2009, Accepted 6/15/2009.
- acid hydrolysis;
- extrusion cooking;
- hydrothermal treatment;
- resistant starch;
- retrograded amylose
ABSTRACT: The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 °C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at −20 °C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch–lipid complex, which had melting temperatures above 100 °C, accounted for the RS contents.