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Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch

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Abstract

Resistant starch type IV (RSIV) can be produced by chemical modifications (etherized or esterified) such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages. In this research, the effects of barrel temperature (145.86–174.14 °C), the screw speed (42.93–57.07 Hz) and derivatization (esterification) in the formation of RSIV content of directly expanded snacks (second generation snacks) were studied. Potato starch was chemically modified by phosphorylation and succinylation, and expanded by using the extrusion cooking process. Snacks with phosphorylated starch showed expansion index from 2.57 to 3.23, bulk density from 306.19 to 479.00 kg/m3 and RSIV from 43.27 to 55.81%. Snacks with succinylated starch had expansion index from 3.52 to 3.82, bulk density from 99.85 to 134.51 kg/m3 and RSIV from 23.17 to 35.01%. The results found in this work showed that it is possible to manufacture extruded directly expanded snacks (second-generation snacks) such as a ready-to-eat (RTE) with good physicochemical properties and without substantial loss of extrusion functionality, which could bring a healthy benefit due to the presence of RSIV.

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Authors and Affiliations

  1. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Querétaro, Libramiento Norponiente Número 2000 Fracc. Real de Juriquilla C.P, 76230, Querétaro, Qro, Mexico

    Amira Daniela Calvo-López & Fernando Martínez-Bustos

  2. CINVESTAV unidad Querétaro, Apdo. Postal 1-798, Querétaro, Qro, México

    Fernando Martínez-Bustos

Authors
  1. Amira Daniela Calvo-López
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  2. Fernando Martínez-Bustos
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Correspondence to Fernando Martínez-Bustos.

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Calvo-López, A.D., Martínez-Bustos, F. Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch. Plant Foods Hum Nutr 72, 243–249 (2017). https://doi.org/10.1007/s11130-017-0623-4

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  • DOI: https://doi.org/10.1007/s11130-017-0623-4

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