Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

  • Linsan Liu Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Silu Li Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Yuyue Zhong Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Yibo Li Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Jianzhou Qu Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Jiaojiao Feng Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Shutu Xu Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Renhe Zhang Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Jiquan Xue Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China
  • Dongwei Guo Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling Shaanxi, 712100, China

Abstract

To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

Keywords: high-amylose corn; extrudate; physical; nutritional; sensory properties

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How to Cite
Liu, L., S. Li, Y. Zhong, Y. Li, J. Qu, J. Feng, S. Xu, R. Zhang, J. Xue, and D. Guo. “Nutritional, Physical and Sensory Properties of Extruded Products from High-Amylose Corn Grits”. Emirates Journal of Food and Agriculture, Vol. 29, no. 11, Oct. 2017, pp. 846-55, doi:https://doi.org/10.9755/ejfa.2017.v29.i11.1494. Accessed 15 Aug. 2020.
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