Extrusion puffing pretreated cereals for rapid production of high-maltose syrup

Hung-I Chien; Yung-Hsiang Tsai; Hui-Min David Wang; Cheng-Di Dong; Chun-Yung Huang; Chia-Hung Kuo

doi:10.1016/j.fochx.2022.100445

Extrusion puffing pretreated cereals for rapid production of high-maltose syrup

Food Chem X. 2022 Sep 16:15:100445. doi: 10.1016/j.fochx.2022.100445. eCollection 2022 Oct 30.

Authors

Hung-I Chien^{1

2}, Yung-Hsiang Tsai^{1

2}, Hui-Min David Wang³, Cheng-Di Dong^{2

4}, Chun-Yung Huang¹, Chia-Hung Kuo^{1

2

5}

Affiliations

¹ Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
² Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan.
³ Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan.
⁴ Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.
⁵ Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.

Abstract

In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher V_max/K_m value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis for 180 min at an enzyme substrate ratio (E/S ratio) of 0.2, the syrup with dextrose equivalent (DE) value of 63, 62, and 61 were obtained from extruded-puffed brown rice, corn, and buckwheat, respectively. Our results showed the potential of using extruded-puffed cereals for producing high-maltose syrup.

Keywords: Amylase; Cereals; Extrusion puffing; Gelatinization; Maltose syrup; Starch.