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

• Published in: Food Chemistry: X Vol. 15; p. 100445
• Main Authors: Chien, Hung-I, Tsai, Yung-Hsiang, David Wang, Hui-Min, Dong, Cheng-Di, Huang, Chun-Yung, Kuo, Chia-Hung
• Format: Journal Article
• Language: English
• Published: Elsevier 30.10.2022
• Subjects: Amylase; Cereals; Extrusion puffing; Gelatinization; Maltose syrup; Starch
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2022.100445

• Extrusion puffing of cereals improved their water solubility and gelatinization. • FTIR-ATR study revealed structural differences between native and puffed cereals. • Extrusion puffing highly enhanced the efficiency of saccharification. • The extruded-puffed cereals had a higher V max /K m value as compared to native. • Extruded-puffed cereals showed potential for high-maltose syrup production. 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.