Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The ex...

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Bibliographic Details
Main Authors: David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro
Format: Article
Language:English
Published: MDPI AG 2016-08-01
Series:Molecules
Subjects:
extrusion cooking
resistant starch
thermal properties
viscoelastic properties
cornstarch
Online Access:http://www.mdpi.com/1420-3049/21/8/1064

Internet

http://www.mdpi.com/1420-3049/21/8/1064

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