Extrusion puffing pretreated cereals for rapid production of high-maltose syrup
• 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 a...
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Published in | Food Chemistry: X Vol. 15; p. 100445 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier
30.10.2022
|
Subjects | |
Online Access | Get full text |
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Summary: | •
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. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2590-1575 2590-1575 |
DOI: | 10.1016/j.fochx.2022.100445 |