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Effect of maize type and extrusion‐cooking conditions on starch digestibility profiles
- Robin, Frédéric, Heindel, Christina, Pineau, Nicolas, Srichuwong, Sathaporn, Lehmann, Undine
- International journal of food science & technology 2016 v.51 no.6 pp. 1319-1326
- amylose, corn, corn starch, digestibility, digestion, extrusion, temperature, water content
- This study aimed at evaluating the influence of screw speed (250–600 rpm), barrel temperature (100–160 °C) and water content (16.4–22.5%) on rapidly digestible (RDS), slowly digestible (SDS) and resistant (RS) starch levels of waxy, normal and high‐amylose maize starches. In native starches, an increase in amylose content was correlated with lower SDS content. After extrusion, this trend was reversed. Both waxy and normal maize starches became rapidly digested. However, for normal maize starch, some SDS fraction remained. In contrast, the high‐amylose maize starch showed a significant increase in digestibility and an increase in SDS content from 20.4% in the native starch up to 27.5% after extrusion. This high level of SDS may be attributed to the presence of some remaining granular structures and formation of crystalline orders, which have slow digestion properties.