An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.contributor.authorMasatcioglu, Tugrul M.
dc.contributor.authorSumer, Zeynep
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-09-18T20:55:45Z
dc.date.available2024-09-18T20:55:45Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 degrees C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jcs.2017.01.015
dc.identifier.endpage102en_US
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85012044252en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage95en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2017.01.015
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12036
dc.identifier.volume74en_US
dc.identifier.wosWOS:000399267000013en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectResistant starchen_US
dc.subjectExtrusion cookingen_US
dc.subjectAmylotype corn starchen_US
dc.subjectBirefringenceen_US
dc.subjectFunctional propertiesen_US
dc.titleAn innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cookingen_US
dc.typeArticleen_US

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