Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour

Radhiah Shukri; Sajid Alavi; Hulya Dogan; Yong-Cheng Shi

doi:10.1016/j.carbpol.2020.117259

Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour

Carbohydr Polym. 2021 Feb 1:253:117259. doi: 10.1016/j.carbpol.2020.117259. Epub 2020 Oct 18.

Authors

Radhiah Shukri¹, Sajid Alavi², Hulya Dogan³, Yong-Cheng Shi⁴

Affiliations

¹ Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: radhiah@upm.edu.my.
² Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: salavi@ksu.edu.
³ Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: dogan@ksu.edu.
⁴ Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: ycshi@ksu.edu.

PMID: 33278941
DOI: 10.1016/j.carbpol.2020.117259

Abstract

The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.

Keywords: Cross-linked waxy maize starch; Extrusion; Oat flour.