Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch.
extrusion
gums
hydrocolloid
starch interaction
tamarind seed gum
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Apr 2023
Apr 2023
Historique:
revised:
15
12
2022
received:
16
09
2022
accepted:
13
02
2023
medline:
18
4
2023
pubmed:
9
3
2023
entrez:
8
3
2023
Statut:
ppublish
Résumé
Tamarind seed gum (TSG) is a cold-swelling hydrocolloid with remarkable processing stability and starch synergy. Its use in direct expanded extruded foods has not been documented. The thermal and pasting viscosity properties of six TSG (0%, 0.5%, 1.0%, 2.5%, 5.0%, and 7.5% TSG) and native corn starch blends were characterized by differential scanning calorimetry and ViscoQuick, respectively. These same blends were extruded using a corotating twin-screw extruder at four screw speeds (SSs) (150, 300, 450, and 600 rpm). System back pressure, motor torque, and specific mechanical energy (SME) were measured. Extrudate quality metrics, such as expansion ratio (ER), water absorption index (WAI), and water solubility index (WSI), were also measured. The pasting viscosities indicated that TSG inclusion increases viscosity but also makes the starch-gum paste more susceptible to permanent shear degradation. The thermal analysis indicated that TSG inclusion narrowed the melting endotherms and lowered the energy required for melting (p < 0.05) at higher inclusion levels. Extruder back pressure, motor torque, and SME decreased with increasing TSG levels (p < 0.05) as the TSG effectively lowered the melt viscosity at high usage rates. The ER reached a maximum of 3.73 with a 2.5% TSG level extruded at 150 rpm (p < 0.05). The WAI of extrudates increased with TSG inclusion rate at equivalent SSs, whereas WSI behaved oppositely (p < 0.05). Small inclusions of TSG can improve the expansion properties of starch, whereas larger inclusions result in a lubrication effect that mitigates the shear-induced depolymerization of starch. PRACTICAL APPLICATION: The impact of cold-water soluble hydrocolloids, including tamarind seed gum, on the extrusion process, is poorly understood. From this work, tamarind seed gum effectively modifies the viscoelastic and thermal characteristics of corn starch in a way that enhances the direct expansion characteristics of the starch during extrusion processing. The effect is more beneficial at lower gum inclusion levels as higher levels result in reduced capabilities to translate shear from the extruder into useful transformations of the starch polymers during processing. Small amounts of tamarind seed gum could be used to improve the quality of extruded starch puff snacks.
Identifiants
pubmed: 36883972
doi: 10.1111/1750-3841.16513
doi:
Substances chimiques
Starch
9005-25-8
Colloids
0
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1595-1609Subventions
Organisme : USDA National Institute of Food and Agriculture-AFRI
ID : 2018-67017-27564
Organisme : USDA National Institute of Food and Agriculture - Hatch Project
ID : 1016366
Informations de copyright
© 2023 Institute of Food Technologists.
Références
Aluwi, N. A., Gu, B. J., Dhumal, G. S., Medina-Meza, I. G., Murphy, K. M., & Ganjyal, G. M. (2016). Impacts of scarification and degermination on the expansion characteristics of select quinoa varieties during extrusion processing. Journal of Food Science, 81(12), E2939-E2949. https://doi.org/10.1111/1750-3841.13512
Anderson, R., Conway, H., Pfeifer, V., & Griffin, E. (1969). Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today, 14(1), 4-7. https://doi.org/10.1002/star.19700220408
Billaderis, C. G., Arvanitoyannis, I., Izydorczyk, M. S., & Prokopowich, D. J. (1997). Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Stärke, 49(7-8), 278-283. https://doi.org/10.1002/star.19970490706
Chinnaswamy, R., & Hanna, M. A. (1988). Optimum extrusion-cooking conditions for maximum expansion of corn starch. Journal of Food Science, 53(3), 834-836. https://doi.org/10.1111/j.1365-2621.1988.tb08965.x
Ditudompo, S., Takhar, P. S., Ganjyal, G. M., & Hanna, M. A. (2016). Effect of extrusion conditions on expansion behavior and selected physical characteristics of cornstarch extrudates. Transactions of the ASABE, 59(4), 969-983. https://doi.org/10.13031/trans.59.11467
Ek, P., Kowalski, R. J., & Ganjyal, G. M. (2020). Raw material behavior during extrusion processing I (Carbohydrates). In G. M. Ganjyal (Ed.), Extrusion cooking: Cereal grains processing (2nd ed.) (pp. 119-152). Woodhead Publishing.
Fleischman, E. F., Kowalski, R. J., Morris, C. F., Nguyen, T., Li, C., Ganjyal, G., & Ross, C. F. (2016). Physical, textural, and antioxidant properties of extruded waxy wheat flour snack supplemented with several varieties of bran. Journal of Food Science, 81(11), E2726-E2733. https://doi.org/10.1111/1750-3841.13511
Ganjyal, G. M. (Ed.). (2020). Extrusion cooking: Cereal grains processing (2nd ed.). Woodhead Publishing.
Godavarti, S., & Karwe, M. V. (1997). Determination of specific mechanical energy distribution on a twin-screw extruder. Journal of Agricultural and Engineering Research, 67(4), 277-287. https://doi.org/10.1006/jaer.1997.0172
Gomez, M. H., & Aguilera, J. M. (1983). Changes in the starch fraction during extrusion-cooking of corn. Journal of Food Science, 48(2), 378-381. https://doi.org/10.1111/j.1365-2621.1983.tb10747.x
Gomez, M. H., & Aguilera, J. M. (1984). A physicochemical model for extrusion of corn starch. Journal of Food Science, 49(1), 40-43. https://doi.org/10.1111/j.1365-2621.1984.tb13664.x
Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., & Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chemistry, 76(5), 629-637. https://doi.org/10.1094/CCHEM.1999.76.5.629
Kaur, L., Singh, J., McCarthy, O. J., & Singh, H. (2007). Physico-chemical, rheological and structural properties of fractionated potato starches. Journal of Food Engineering, 82(3), 383-394. https://doi.org/10.1016/j.jfoodeng.2007.02.059
Khounvilay, K., & Sittikijyothin, W. (2012). Rheological behaviour of tamarind seed gum in aqueous solutions. Food Hydrocolloids, 26(2), 334-338. https://doi.org/10.1016/j.foodhyd.2011.03.019
Kowalski, R. J., Hause, J. P., Joyner, H., & Ganjyal, G. M. (2018). Waxy flour degradation - Impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder. Food Chemistry, 239, 688-696. https://doi.org/10.1016/j.foodchem.2017.06.120
Kowalski, R. J., Morris, C. F., & Ganjyal, G. M. (2015). Waxy soft white wheat: Extrusion characteristics and thermal and rheological properties. Cereal Chemistry, 92(2), 145-153. https://doi.org/10.1094/CCHEM-03-14-0039-R
Kristiawan, M., & Della Valle, G. (2020). Transport phenomena and material changes during extrusion. In G. M. Ganjyal (Ed.), Extrusion cooking: Cereal grains processing (2nd ed.) (pp. 179-204). Woodhead Publishing.
Lai, L. S., & Kokini, J. L. (1991). Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress, 7(3), 251-266. https://doi.org/10.1021/bp00009a009
Le Meste, M., Simatos, D., & Gervais, P. (1995). Interaction of water with food components. In A. G. Gaonkar (Ed.), Ingredient interactions: Effects on food quality (pp. 85-129). Marcel Dekker, Inc.
Li, C., Kowalski, R. J., Li, L., & Ganjyal, G. M. (2017). Extrusion expansion characteristics of samples of select varieties of whole yellow and green dry pea flours. Cereal Chemistry, 94(3), 385-391. https://doi.org/10.1094/CCHEM-04-16-0079-R
Li, X., Guo, R., Wu, X., Liu, X., Ai, L., Sheng, Y., Song, Z., & Wu, Y. (2020). Dynamic digestion of tamarind seed polysaccharide: Indigestibility in gastrointestinal simulations and gut microbiota changes in vitro. Carbohydrate Polymers, 239, 116194. https://doi.org/10.1016/j.carbpol.2020.116194
Mishra, A., & Malhotra, A. V. (2009). Tamarind xyloglucan: A polysaccharide with versatile application potential. Journal of Materials Chemistry, 19(45), 8528-8536. https://doi.org/10.1039/b911150f
Núñez, M., Della Valle, G., & Sandoval, A. J. (2010). Shear and elongational viscosities of a complex starchy formulation for extrusion cooking. Food Research International, 43(8), 2093-2100. https://doi.org/10.1016/j.foodres.2010.07.006
Phillips, G. O., & Williams, P. A. (Eds.). (2000). Handbook of hydrocolloids (1st ed.). Woodhead Publishing Limited.
Robin, F., Dubois, C., Pineau, N., Schuchmann, H. P., & Palzer, S. (2011). Expansion mechanism of extruded foams supplemented with wheat bran. Journal of Food Engineering, 107(1), 80-89. https://doi.org/10.1016/j.jfoodeng.2011.05.041
Robin, F., Schuchmann, H. P., & Palzer, S. (2012). Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science and Technology, 28(1), 23-32. https://doi.org/10.1016/j.tifs.2012.06.008
Von Borries-Medrano, E., Jaime-Fonseca, M. R., & Aguilar-Méndez, M. A. (2016). Starch-guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion. Food Chemistry, 194, 891-899. https://doi.org/10.1016/j.foodchem.2015.08.085
Von Borries-Medrano, E., Jaime-Fonseca, M. R., Aguilar-Méndez, M. A., & García-Cruz, H. I. (2018). Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. Food Hydrocolloids, 83, 485-496. https://doi.org/10.1016/j.foodhyd.2018.03.009
Xie, F., Zhang, H., Xia, Y., & Ai, L. (2020). Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios. Food Hydrocolloids, 105, 105854. https://doi.org/10.1016/j.foodhyd.2020.105854
Yamatoya, K., Tabuchi, A., Suzuki, Y., & Yamada, H. (2020). Tamarind seed polysaccharide: Unique profile of properties and applications. In Biopolymer-based formulations: Biomedical and food applications (Vol. 2) (pp. 445-461). Elsevier Inc. https://doi.org/10.1016/B978-0-12-816897-4.00020-5
Zhong, Z., & Sun, X. S. (2005). Thermal characterization and phase behavior of cornstarch studied by differential scanning calorimetry. Journal of Food Engineering, 69(4), 453-459. https://doi.org/10.1016/j.jfoodeng.2004.07.023