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

Giordano D.;Vanara F.;Blandino M.
;
2021

Abstract

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.
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Dry-extrusion-cooking; Gluten-free; High-amylose corn; Waxy corn; Amylose; Hardness; Temperature; Viscosity; Zea mays; Chemical Phenomena; Snacks
Bresciani A.; Giordano D.; Vanara F.; Blandino M.; Marti A.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1796898
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