Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

• Published in: Journal of food science Vol. 82; no. 7; pp. 1647 - 1656
• Main Authors: Kallu, Sravya, Kowalski, Ryan J., Ganjyal, Girish M.
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.07.2017
• Subjects: Agglomeration; Amylopectin; Amylopectin - analysis; Amylose; Amylose - analysis; amylose content; Atoms & subatomic particles; Cellulose; Cellulose - chemistry; cellulose fiber; Cellulose fibers; Corn; corn starch; Dietary Fiber - analysis; Expansion; Extrusion; extrusion processing; Extrusions; Food Handling; Hot Temperature; Microscopy, Electron, Scanning; Moisture content; Molecular Weight; Particle physics; Particle Size; Shrinkage; Starch; Starch - chemistry; Starches; Studies; Temperature effects; cellulose fiber; extrusion processing; corn starch; amylose content; expansion
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.13756

Objective of this study was to understand the impacts of cellulose fiber with different particle size distributions, and starches with different molecular weights, on the expansion of direct expanded products. Fiber with 3 different particle size distributions (<125, 150 to 250, 300 to 425 μm) and 4 types of starches representing different amylose contents (0%, 23%, 50%, and 70%) were investigated. Feed moisture content (18 ± 0.5 % w.b) and extruder temperature (140 °C) were kept constant and only the extruder screw speed was varied (100, 175, and 250 rpm) to achieve different specific mechanical energy inputs. Fiber particle size and starch type significantly influenced the various product parameters. In general, the smaller fiber particle size resulted in extrudate with higher expansion ratio. Starch with an amylose: amylopectin ratio of 23:77 resulted in highest expansion compared to the other starches, when no fiber was added. Interestingly, starch with 50:50, amylose: amylopectin ratio in combination with smaller fiber particles resulted in product with significantly greater expansion than the control starch extrudates. Aggregation of fiber and shrinkage of surface was observed in the Scanning Electron Microscope images at 10% fiber level. The results suggest the presence of active interactions between the cellulose fiber particles and corn starch molecules during the expansion process. A better understanding of these interactions can help in the development of high fiber extruded products with better expansion. Practical Application The information generated from this research will help in designing extruded products with high levels of fiber inclusion. It will also help in selecting the appropriate type of starch material for achieving desired final product expansion.