Effect of wheat dextrin on corn flour extrusion characteristics

Maxime Guéritte; Elia Dalle Fratte; Louise-Marie Van de Velde; Mia Eeckhout; Els Debonne

doi:10.1016/j.heliyon.2023.e21827

Effect of wheat dextrin on corn flour extrusion characteristics

Heliyon. 2023 Nov 4;9(11):e21827. doi: 10.1016/j.heliyon.2023.e21827. eCollection 2023 Nov.

Authors

Maxime Guéritte¹, Elia Dalle Fratte¹, Louise-Marie Van de Velde¹, Mia Eeckhout¹, Els Debonne¹

Affiliation

¹ Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Abstract

Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18-25 %, temperature at 110-150 °C and specific feeding load at 0.100-0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (W_c) and number of spatial ruptures (N_sr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., N_sr: 1.2-1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., N_sr: 0.5-0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.

Keywords: Breakfast cereals; Corn flour; Extrusion; Technical quality; Wheat dextrin.