Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study

IF 3.1 2区农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-09-18 DOI:10.1007/s11130-024-01237-z

Mingming Qi, Lijun Jiang, Jialin Song, Feng Han, Mei Xu, Yueming Li, Chengye Ma, Shanfeng Chen, Hongjun Li

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Abstract

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 10⁵ g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

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调查水分水平对挤压木薯粉结构变化和理化性质的影响：综合研究

挤压工艺是淀粉改性的一项重要技术，受水分含量（MC）的影响很大。本研究旨在阐明不同 MC 含量（18%、22%、26% 和 30%）对木薯粉在挤压过程中的结构和理化特性的影响。挤压导致聚合度 13-24 的部分、支化度和分子量随着 MC 的增加而增加，当 MC 为 18% 时，上述指标值分别为 32.29%、1.05% 和 1.21 × 105 g/mol。这表明直链淀粉和淀粉发生了降解。此外，与原生木薯粉相比，挤压物中可快速消化的淀粉（RDS）有所增加，而可缓慢消化的淀粉（SDS）有所减少。在 MC 值为 18% 时，木薯粉的 RDS 和 SDS 水平最高，分别达到 64.52% 和 4.06%。这些研究结果表明，低水分挤压是破坏木薯淀粉结构和提高木薯粉消化率的更有效方法，为木薯挤压物在各种应用中的优化使用提供了有价值的见解。

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来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods