Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The ex...

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Udgivet i:Molecules
Main Authors: Neder-Suárez, David, Amaya-Guerra, Carlos A., Quintero-Ramos, Armando, Pérez-Carrillo, Esther, Alanís-Guzmán, María G. de J., Báez-González, Juan G., García-Díaz, Carlos L., Núñez-González, María A., Lardizábal-Gutiérrez, Daniel, Jiménez-Castro, Jorge A.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272908/
https://ncbi.nlm.nih.gov/pubmed/27537864
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21081064
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