Journal
JOURNAL OF CEREAL SCIENCE
Volume 68, Issue -, Pages 108-115Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2016.01.005
Keywords
Amylose; Extrusion; Digestion; Resistant starch
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Funding
- Scie-tech Project of Yangling City [2014NY-01]
- Scie-Tech Innovation, Achievement Transformation Found of Northwest A F University [Z222021317]
- Tang Foundation [A212021205]
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High amylose maize flour (HAMF), normal maize flour (NMF), extruded normal maize flour (ENMF) and extruded high amylose maize flour (EHAMF) were employed to analyze the effects of the extrusion process on their physicochemical properties and in vitro digestion. The disruption degree of NMF and HAMF under extrusion followed the degree of gelatinization order. HAMF and EHAMF had higher onset temperature, peak temperature and conclusion temperature but lower melting enthalpies in comparison with NMF and ENMF. Extrusion treatment decreased viscosity and transformed A-type and B-type starch in NMF and HAMF into B + V-type. The solubility of all samples and swelling power of NMF and HAMF showed an increase, while swelling power of extruded maize flour decreased with increasing temperature. HAMF and EHAMF had a higher content of resistant starch but a lower content of slowly digestible starch and rapidly digestible starch than NMF and ENMF. (C) 2016 Elsevier Ltd. All rights reserved.
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