Heating-Cooling Extrusion Cycles as a Method to Improve the Physicochemical Properties of Extruded Corn Starch
Abstract
This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.
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Consumption of products with increased RS content may have a beneficial effect on postprandial glycemia due to slower digestion compared to food with a higher content of rapidly digested starch.
“Consumption of products with increased RS content may have a beneficial effect on postprandial glycemia due to slower digestion compared to food with a higher content of rapidly digested starch [13,14].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [14]
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Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“Consumption of products with increased RS content may have a beneficial effect on postprandial glycemia due to slower digestion compared to food with a higher content of rapidly digested starch [13,14].”
- Authors
- Morales-Sánchez, E., Cabrera-Ramírez, A. H., Gaytán-Martínez, M., Mendoza-Zuvillaga, A. L., Velázquez, G., Méndez-Montealvo, M. G., & Rodríguez-García, M. E.
- Affiliations
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro (MX)
- Universidad Nacional Autónoma de México (MX)
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2021-10
- Volume
- 188
- Pages
- 620-627
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W3188988685
- Cited by
- 43
- References
- 0
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 12 · 2023: 7 · 2022: 7
- FWCI
- 4.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Instituto Politécnico Nacional Secretaría de Investigación y Posgrado
- Instituto Politécnico Nacional (SIP20196083, SIP20200568, SIP20211175)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- corn starch, starch modification, water absorption index, water solubility index, resistant starch, starch gelatinization, starch crystallinity, viscosity
- MeSH terms
- Cold Temperature, Zea mays, Hot Temperature, Heating, Solubility, Starch, Thermodynamics, Water, Phase Transition, Chemical Phenomena
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