Effect of guar gum content on some physical and nutritional properties of extruded products

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dc.contributor.authorParada, Javier
dc.contributor.authorMiguel Aguilera, Jose
dc.contributor.authorBrennan, Charles
dc.date.accessioned2024-01-10T12:05:05Z
dc.date.available2024-01-10T12:05:05Z
dc.date.issued2011
dc.description.abstractThe effect of guar gum (0-10%) added to flour (maize, potato, rice, and wheat) prior to extrusion on the microstructure, physical properties (texture, expansion, density, pasting) and nutritional properties (starch digestibility) was investigated. The inclusion of guar gum did not decrease starch digestibility; rather, at 10% guar gum rapidly digestible starch increased by 24%, 15%, 25% and 43%, in maize, potato, rice and wheat flour-based products, respectively. In general, increases in starch digestibility appear to be related to the weaker microstructure (i.e., lower textural hardness), larger matrix surface area, and lower viscosity (pasting properties) of extrudates containing guar gum. These results suggest that microstructural changes affect the starch digestibility of extrudates; nevertheless, probably other factors such as particle size during digestion may also play an important role. (C) 2010 Elsevier Ltd. All rights reserved.
dc.description.funderCONICYT
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2010.11.001
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2010.11.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75945
dc.identifier.wosidWOS:000287275000014
dc.information.autorucIngeniería;Aguilera JM ;S/I;99054
dc.information.autorucIngeniería;Parada J ;S/I;177689
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final332
dc.pagina.inicio324
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectExtruded products
dc.subjectIn vitro digestion
dc.subjectMicrostructure
dc.subjectStarch
dc.subjectTexture
dc.subjectX-RAY MICROTOMOGRAPHY
dc.subjectBARLEY BETA-GLUCAN
dc.subjectGLYCEMIC RESPONSE
dc.subjectMECHANICAL-PROPERTIES
dc.subjectPASTING PROPERTIES
dc.subjectDIETARY FIBER
dc.subjectPOTATO STARCH
dc.subjectWHEAT-STARCH
dc.subjectGELATINIZATION
dc.subjectEXTRUSION
dc.subject.ods02 Zero Hunger
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of guar gum content on some physical and nutritional properties of extruded products
dc.typeartículo
dc.volumen103
sipa.codpersvinculados99054
sipa.codpersvinculados177689
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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