The suitability of corn fractions (break meal: 250–500 µm; flour: < 150 µm) from hybrids with different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their blends, to produce co-extruded snacks was assessed. Corn flour exhibited a higher content in total soluble phenolic acids (+34%) than break meal. The high-amylose hybrid maintained a higher antioxidant capacity and phenolic acid content (+52% for soluble and + 54% for cell-wall bound phenolic acids), even after extrusion, than the conventional one. Because of its gelatinization properties (high pasting and peak temperatures; low maximum viscosity), the high-amylose hybrid produced co-extruded snacks characterized by low section areas and large inner areas. The blends led to snacks whose features (sections and inner areas, porosity and hardness) did not follow a linear trend with the amylose content, suggesting the need for further studies to better understand the starch interactions that take place among the various hybrids.
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 343(2021 May 01).
|Titolo:||The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn|
BRESCIANI, ANDREA (Primo)
MARTI, ALESSANDRA (Ultimo) (Corresponding)
|Parole Chiave:||High-amylose corn; Waxy corn; Dry-extrusion-cooking; Gluten-free|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1-mag-2021|
|Data ahead of print / Data di stampa:||4-nov-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2020.128503|
|Appare nelle tipologie:||01 - Articolo su periodico|