Extrusion of starches from non-conventional sources for resistant starch production;Extrusión de almidones de fuentes no convencionales para la producción de almidón resistente

Agrociencia

Volumn 40, Issue 4, 2006, Pages 441-448

  Bello Pérez, Luis A ^a   González Soto, Rosalía A ^a   Sánchez Rivero, Mirna M ^a   Gutiérrez Meraz, Felipe ^a   Vargas Torres, Apolonio ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Extrusion; Manguifera indica L.; Musa paradisiaca L.; Resistant starch; Response surface analysis

Indexed keywords

MANGIFERA INDICA; MUSA X PARADISIACA;

EID: 33745871115     PISSN: 14053195     EISSN: 14053195     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. AACC (American Association of Cereal Chemists). 2000. Approved Methods of the AACC. St. Paul, MN.
2. Alves, R. M. L., M. V. E. Grossmann, and S. S. F. Silva. 1999. Gelling properties of extruded yam (Dioscorea alata) starch. Food Chem. 67: 123-127.
3. Asp, N. G., J. M. M. Van Amelsvoort, and J. G. A. J. Hautvast. 1996. Nutritional implications of resistant starch. Nutr. Res. Rev. 9: 1-31.
4. Baldwin, P. M. 2001. Starch-granule associated proteins and polypeptides: a review. Starch/Stärke 53: 475-503.
5. Chesson, A. 1995. Dietary fiber. In: Food Polysaccharides and their Applications. Macallister A. (ed). Marcel Dekker, Boerd, New York. pp: 559-560.
6. Chiu, C.W., M. Henley, and P. Altieri. 1994. Process for making amylase resistant starch from high amylose starch. U.S. patent. 5: 281, 276.
7. Colonna, P., J. Tayeb, and C. Mercier. 1989. Extrusion cooking of starch and starchy products. In: Extrusion Cooking. Mercier, C., P. Linko, and J.M. Harper (eds). Am. Ass. of Cereal Chemists. St. Paul, Minnesota, USA. pp: 247-319.
8. Eerlingen, R. C., and J. A. Delcour. 1995. Formation, analysis, structure and properties of type III enzyme resistant starch. J. Cereal Sci. 21: 1-8.
9. Flores-Gorosquera, E., F. J. García-Suaréz, E. Flores-Huicochea, M. C. Nuñez-Santiago, R. A. González-Soto, y L. A. Bello-Pérez. 2004. Rendimiento del proceso en la extracción de almidón a partir de frutos de plátano (Musa paradisiaca). Estudio en planta piloto. Acta Cient. Venez. 55: 86-90.
10. Fox, B. A., and A. G. Cameron. 1997. Carbohidratos. In: Ciencia de los Alimentos, Nutrición y Salud. Grupo Noriega editores, Eds. Limusa, S. A de C. V. México, D. F. pp: 35-43.
11. Goñi, I., A. García-Alonso, and F. Saura-Calixto. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17: 427-437.
12. Goñi, I., L. García-Diz, E. Mañas, and F. Saura-Calixto. 1996. Analysis of resistant starch: a method for foods and food products. Food Chem. 56: 445-449.
13. Hizukuri, S. 1985. Relationship between the distribution of the chain length of amylopectin and crystalline structure of starch granule. Carbohydr. Res. 141: 259-306.
14. Hoover, R., and W. S. Ratnayake. 2002. Starch characteristics of black bean, chick pea, lentil navy bean and pinto bean cultivars grown in Canada. Food Chem. 78: 489-498.
15. Kaur, M., N. Singh, K. Singh-Sandhu, and H. Singh-Guraya. 2004. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.). Food Chem. 85: 131-140.
16. Lehmann, U., G. Jacobasch, and D. Schmiedl. 2002. Characterization of resistant starch type III from banana (Musa acuminata). J. Agric. Food Chem. 50: 5236-5240.
17. Lehmann, U., C. Rössler, D. Schmiedl, and G. Jacobasch. 2003. Production and physicochemical characterization of resistant starch type III derived from pea starch. Nahrung 47: 60-63.
18. Leonel, M., S. B. S. Sarmento, and M. P. Cereda. 2003. New starches for the food industry: Curcuma longa and Curcuma zedoaria. Carbohydr. Polym. 54: 385-388.
19. Lii, C.-Y., S.-M. Chang, and Y.-L. Young. 1982. Investigation of the physical and chemical composition of banana starches. J. Food Sci. 47: 1493-1497.
20. Millan-Testa, C. E., M. G. Mendez-Montealvo, M. A. Ottenhof, I. A. Farhat, and L. A. Bello-Pérez. 2005. Determination of the molecular and structural characteristics of okenia, mango, and banana starches. J. Agric. Food Chem. 53: 495-501.
21. Shin, M., K. Woo, and P. A. Seib. 2003. Hot-water solubilities and water sorptions of resistant starches at 25 °C. Cereal Chem. 80: 564-566.
22. Tester, R. F., J. Karkalas, and X. Qi. 2004. Starch composition, fine structure and architecture. J. Cereal Sci. 39: 151-165.
23. Thomas, D. J., and W. A. Atwell. 1999. Starches. Eagan Press. St. Paul, MN, USA. pp: 1-30.
24. Tosi, E. A., E. Ré, R. Torres, M. DeGreef, and C. Ciappinni. 2001. Modificación de la concentración de almidón resistente por tratamiento térmico en cereales. In: Fibra Dietética en Iberoamérica: Tecnología y Salud. CYTED, Varela Editores, Sao Paulo, Brasil. pp: 155-161.
25. Unlu, E., and J. F. Faller. 1998. Formation of resistant starch by a twin-screw extruder. Cereal Chem. 75: 346-350.
26. Vandeputte, G. E., and J. A. Delcour. 2004. From sucrose to starch granule to starch physical behaviour: a focus on rice starch. Carbohydr. Polym. 58: 245-266.
27. Yoo, S. H., and J. Jane. 2002. Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors. Carbohydr. Polym. 49: 307-314.
28. Yoshimoto, Y., J. Tashiro, T. Takenouchi, and Y. Takeda. 2000. Molecular structure and some physicochemical properties of high-amylose barley starch. Cereal Chem. 77: 279-285.
29. Yuan, R. C., D. B. Thompson, and C. D. Boyer. 1993. Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem. 44: 2970-2976.
30. Zhang, P., R. L. Whistler, J. N. BeMiller, and B. R. Hamaker. 2005. Banana starch: production, physicochemical properties, and digestibility - a review. Carbohydr. Polym. 59: 443-458.