Functional and Structural Properties of Corn, Potato, and Cassava Starches as Affected by a Single-Screw Extruder

References

• Whistler, R.L.; Paschall, E.F. Starch: Chemistry and Technology, Vol. 1 and 2, Academic: New York, NY, 1965.
   Google Scholar
• Giannini, A.N.; Krokida, M.K.; Bisharat, G.I. Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers. International Journal of Food Properties 2013, 16(3), 667–683.
   Web of Science ®Google Scholar
• Ritika, B.Y.; Khatkar, B.S.; Yadav, B.S. Physicochemical, Morphological, Thermal, and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India. International Journal of Food Properties 2010, 13, 1339–1335.
   Web of Science ®Google Scholar
• French, D. Organization of Starch Granules. In Starch: Chemistry and Technology; Whistler, R.; Bemiller, J.N.; Paschall, E.F.; Eds.; Academic Press: Orlando, FL, 1984; 183–256 pp.
   Google Scholar
• Bowen, S.E.; Gray, D.A.; Giraud, C.; Majzoobi, M.; Millan Testa, C.E.; Bello Pérez, L.A.; Hill, S.E. Lipid Oxidation and Amylopectin Molecular Weight Changes Occurring During Storage of Extruded Starch Samples. Journal of Cereal Science 2006, 43, 275–283.
   Web of Science ®Google Scholar
• Arisaka, M.; Yoshii, Y. Properties of High Amylose Starch Paste. Journal of Applied Glycoscience 1999, 41(1), 1–7.
   Google Scholar
• Davidson, V.J.; Paton, D.; Diosady, L.L.; Larocque, G.J. Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers. Journal of Food Science 1984, 49, 453–458. DOI:10.1111/j.1365 2621.1984.tb12441.x
   Web of Science ®Google Scholar
• Mercier, C.; Linko, P.; Harper, J.M. Extrusion Cooking, AACC International, St. Paul, MN, 1989.
   Google Scholar
• Lai, L.S.; Kokini, J.L. Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review.) Biotechnology Progress 1991, 7, 251–206.
   Web of Science ®Google Scholar
• Chevanan, N.; Muthukumarappan, K.; Rosentrater, K.A.; Julson, J.L. Effect of Die Dimensions on Extrusion Processing Parameters and Properties of DDGS-Based Aquaculture Feeds. Cereal Chemistry 2007a, 84, 389–398.
   Web of Science ®Google Scholar
• Aguilera, J.M.; Stanley, D.W. Simultaneous Heat and Mass Transfer: Dehydration. In Microstructural Principles of Food Processing and Engineering, 2nd Ed., Aspen Publishers, Inc.: Gaithersburg, MA, 1999; 373–411 pp.
   Google Scholar
• Nwabueze, T.U.; Iwe, M.O. Residence Time Distribution (RTD) in a Single Screw Extrusion of African Breadfruit Mixtures. Food and Bioprocess Technology 2008, 3, 135–145. DOI:10.1007/s11947-008-0056-z
   Google Scholar
• Riaz, M.N.; Aldrich, G. Extruders and Expanders in Pet Food, Aquatic, and Livestock Feeds; Riaz, M.N.; Ed.; Agrimedia: Clenze, Germany, 2007.
   Google Scholar
• Wen, L.F.; Rodis, P.; Wasserman, B.P. Starch Fragmentation and Protein Insolubilization During Twin-Screw Extrusion of Corn Meal. Cereal Chemistry 1990, 67(3), 268–275.
   Web of Science ®Google Scholar
• Brümmer, T.; Meuser, F.; van Lengerich, B.; Niemann, C. Effect of Extrusion Cooking on Molecular Parameters of Corn Starch. Starch/Stärke 2002, 54, 1–8.
   Web of Science ®Google Scholar
• Gomez, M.H.; Aguilera, J.M. A Physicochemical Model of Corn Starch. Journal of Food Science 1984, 49, 40–43.
   Web of Science ®Google Scholar
• Chang, Y.K.; Wang, S.S. Advances in Extrusion Technology: Aquaculture/Animal Feeds and Foods; Technomic Publishing Co.: Lancaster, PA, 1998.
   Google Scholar
• Thomas, M.; Paul, T.H.J.H.; Ton, V.V.; Dick, J.V.Z.; Antonius, F.B.V.P. Effect of Process Conditions During Expander Processing and Pelleting on Starch Modification and Pellet Quality of Tapioca. Journal of the Science of Food and Agriculture 1999, 79, 1481–1494.
   Web of Science ®Google Scholar
• El-Saidy, D.M.S.; Gaber, M.M.A. Complete Replacement of Fish Meal by Soybean Meal with Dietary L-Lysine Supplementation for Nile Tilapia Oreochromis Niloticus (L.) Fingerlings. Journal of the World Aquaculture Society 2002, 33, 1119–1127.
   Google Scholar
• Ali, A.; Al-Asgah, N.A.; Al-Ogaily, S.M.; Ali, S. Effect of Feeding Different Levels of Alfalfa Meal on the Growth Performance and Body Composition of Nile Tilapia (Oreochromis Niloticus) Fingerlings. Asian Fisheries Science 2003, 16, 59–67.
   Google Scholar
• Khan, M.A.; Jafri, A.K.; Chadha, N.K.; Usmani, N. Growth and Body Composition of Rohu (Labeo Rohita) Fed Diets Containing Oilseed Meals: Partial or Total Replacement of Fish Meal with Soybean Meal. Aquaculture Nutrition 2003, 9, 391–396.
   Web of Science ®Google Scholar
• Amaya, E.A.; Davis, D.A.; Rouse, D.B. Plant Proteins Effectively Replace Fishmeal in Shrimp Feed Trial. Global Aquaculture Advocate 2006, 50–51. http://pdf.gaalliance.org/pdf/GAA-Amaya-Nov06.pdf (accessed June 20, 2012).
   Google Scholar
• Chin, H.K.; Joseph, A.M.; Jeffery, T.M. Properties of Extruded Dried Distillers Grains (DDG) and Flour Blends. Journal of Food Processing and Preservation 1989, 13, 219–231.
   Web of Science ®Google Scholar
• Chevanan, N.; Muthukumarappan, K.; Rosentrater, K.A. Extrusion Studies of Aquaculture Feed Using Distillers Dried Grains with Solubles and Whey. Food Bioprocess Technology 2009, 2, 177–185.
   Web of Science ®Google Scholar
• Chevanan, N.; Rosentrater, K.A.; Muthukumarappan, K. Effect of DDGS, Moisture Content, and Screw Speed on Physical Properties of Extrudates in Single-Screw Extrusion. Cereal Chemistry 2008, 85, 132–139.
   Web of Science ®Google Scholar
• Chevanan, N.; Rosentrater, K.A.; Muthukumarappan, K. Effects of Processing Conditions on Single Screw Extrusion of Feed Ingredients Containing DDGS. Food Bioprocess Technology 2010, 3, 111–120.
   Web of Science ®Google Scholar
• Fallahi, P.; Muthukumarappan, K.; Rosentrater, K.A. Twin-Screw Extrusion Processing of Vegetable-Based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal. Journal of Food Research 2012, 1, 3. DOI:org/10.5539/jfr.v1n3p230
   Google Scholar
• Fallahi, P.; Rosentrater, K.A.; Muthukumarappan, K.; Tulbek, M.C. Effects of Steam, Moisture, and Screw Speed on Physical Properties of DDGS-Based Extrudates. Cereal Chemistry 2013, 90(3), 186–197.
   Web of Science ®Google Scholar
• Chevanan, N.; Rosentrater, K.A.; Muthukumarappan, K. Twins-Screw Extrusion Processing of Feed Blends Containing Distillers Dried Grains with Solubles (DDGS). Cereal Chemistry 2007b, 84, 428–436.
   Web of Science ®Google Scholar
• Riaz, M.N. Using Extrusion to Make Floating and Sinking Fish Feed: Controlling the Water Stability of Feed. Feed Management 1997, 48(1), 21–24.
   Google Scholar
• Sriburi, P.; Hill, S.E.; Mitchell, J.R. Effects of L-Ascorbic Acid on the Conversion of Cassava Starch. Food Hydrocolloids 1999, 13, 177–183.
   Web of Science ®Google Scholar
• Anderson, R.A.; Conway, H.F.; Peplinski, A.J. Gelatinization of Corn Grits by Roll-Cooking, Extrusion-Cooking, and Steaming. Staerke/Strach 1970, 22, 130–134.
   Web of Science ®Google Scholar
• Ozcan, S.; Jackson, D.S. Functionality Behavior of Raw and Extruded Corn Starch Mixtures. Cereal Chemistry 2005, 82(2), 223–227.
   Web of Science ®Google Scholar
• Lawton, B.T.; Henderson, G.A.; DerLatska, E.J. The Effects of Extruder Variables on the Gelatinization of Corn Starch. The Canadian Journal of Chemical Engineering 1972, 50(4), 168.
   Google Scholar
• Anderson, R.A.; Conway, H.F.; Pfeifer, V.F.; Griffin, L.E. Gelatinization of Corn Grits by Roll and Extrusion Cooking. Cereal Science Today 1969, 14, 4–7.
   Google Scholar
• Mishra, S.; Rai, T. Morphology and Functional Properties of Corn, Potato, and Tapioca Starches. Food Hydrocolloids 2006, 20, 557–566.
   Web of Science ®Google Scholar
• Nelles, E.M.; Dewar, J.; van der Merwe, C.F.; Taylor, J.R.N. Granule Integrity and Starch Solubility During Slow, Extended Pasting of Maize Starch—The Second Viscosity Peak. Starch/Stärke 2003, 55, 72–79.
   Web of Science ®Google Scholar
• Majzoobi, M.; Farahnaky, A. Comparison of the Effects of Extrusion Cooking on Some Cereal Starches. International Journal of Food Engineering 2010, 6(3), Article 2. DOI:10.2202/1556-3758.1456
   Web of Science ®Google Scholar
• Sandhya Rani, M.R.; Bhattacharya, K.R. Rheology of Rice-Flour Paste: Effect of Variety, Concentration, and Temperature and Time of Cooking. Journal of Texture Studies 1989, 20, 127–137.
   Web of Science ®Google Scholar
• Paterson, L.A.; Mitchell, J.R.; Hill, S.E.; Blanshard, J.M.V. Evidence for Sulfite Induced Oxidative Reductive Depolymerisation of Starch Polysaccharide. Carbohydrate Research 1996, 292, 143–151.
   Web of Science ®Google Scholar
• Thymi, S.; Krokida, M.K.; Pappa, A.; Maroulis, Z.B. Structural Properties of Extruded Corn Starch. Journal of Food Engineering 2005, 68, 519–526.
   Web of Science ®Google Scholar
• Miranda, M.Z.; Grossmann, M.V.E.; Nabeshima, E.H. Utilization of Brewer’s Spent Grain for the Production of Snacks with Fiber. 1. Physicochemical Characteristics. Arquivos de Biologiae Tecnologia 1994, 37, 483–493.
   Google Scholar
• Grossmann, M.V.E.; EL-Dash, A.A.; Tavares, D.Q. Effect of extrusion variables on the physical properties of manioc starch. Archives of Biology and Technology 1989, 32, 793–802.
   Google Scholar
• Chinnaswamy, R.; Hanna, M.A. Macromolecular and Functional Properties of Native and Extrusion-Cooked Corn Starch. Cereal Chemistry 1990, 67(5), 490–499.
   Web of Science ®Google Scholar
• Vergnes, B.; Villemaire, J.P.; Colonna, P.; Tayeb, J. Interrelationships Between Thermomechanical Treatment and Macromolecular Degradation of Maize Starch in a Novel Rheometer with Preshearing. Journal of Cereal Science 1987, 5, 189–202.
   Web of Science ®Google Scholar
• Launay, B.; Lisch, L.M. Twin Screw Extrusion Cooking of Starches: Flow Behavior of Starch Pastes, Expansion, and Mechanical Properties of Extrudates. Journal of Food Engineering 1983, 2, 259–280.
   Google Scholar
• Stanley, D.W. Chemical and Structural Determinants of Texture of Fabricated Foods. Food Technology 1986, 40, 65–76.
   Web of Science ®Google Scholar
• Friesen, K.G.; Nelssen, J.L.; Behnke, K.C.; Goodband, R.D. Ingredient Processing: Improving Pig Feed by Extrusion. Feed Management 1992, 43(5), 33–38.
   Google Scholar
• Miller, R.C. Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics. Journal of Food Science 1985, 50(1), 249–253.
   Web of Science ®Google Scholar
• Tang, J.; Ding, X.-L. Relationship Between Functional Properties and Macromolecular Modifications of Extruded Corn Starch. Cereal Chemistry 1994, 71(4), 364–369.
   Web of Science ®Google Scholar
• Badrie, N.; Mellowes, W.A. Effect of Extrusion Variables on Cassava Extrudates. Journal of Food Science 1991, 56, 1334–1337.
   Web of Science ®Google Scholar
• Hoseney, R.C.; Mason, W.R.; Lai, C.S.; Guetzlaff, J. Factor Affecting the Viscosity and Structure of Extrusion-Cooked Wheat Starch. In Extrusion Science and Technology; Kokini, J.L.; Ho, C.T.; Karwe, M.V.; Eds.; Marcel Decker Inc.: New York, NY, 1992; 277–305 pp.
   Google Scholar
• Miyoshi, E. Effects of Heat-Moisture Treatment and Lipids on Gelatinization and Retrogradation of Maize and Potato Starches. Cereal Chemistry 2002, 79, 72–77.
   Web of Science ®Google Scholar
• Jane, J.; Chen, Y.Y.; Lee, L.F.; McPherson, A.E.; Wong, K.S.; Radosavljevic, M.; Kasemsuwan, T. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chemistry 1999, 76(5), 629. Retrieved from http://dx.doi.org/10.1094/CCHEM.1999.76.5.629
   Google Scholar
• Bisharat, G.I.; Eleni, P.N.; Panagiotou, N.M.; Krokida, M.K.; Maroulis, Z.B. Thermal, Textural, and Physicochemical Analysis of Corn Extrudates Enriched with Broccoli or Olive Paste. International Journal of Food Properties 2014, 17(9), 2100–2116.
   Web of Science ®Google Scholar
• Zhana, X.; Wanga, D.; Beanb, S.R.; Moc, X.; Sunc, X.S.; Boyled, D. Ethanol Production from Supercritical-Fluid-Extrusion Cooked Sorghum. Industrial Crops and Products 2006, 23, 304–310.
   Web of Science ®Google Scholar
• Becker, A.; Hill, S.E.; Mitchell, J.R. Milling—A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile. Cereal Chemistry 2001, 78(2), 166–172. Retrieved from http://dx.doi.org/10.1094/CCHEM.2001.78.2.166
   Web of Science ®Google Scholar
• Cheyne, A.; Barnes, J.; Gedney, S.; Wilson, D.I. Extrusion Behaviour of Cohesive Potato Starch Pastes: II. Microstructure-Process Interactions. Journal of Food Engineering 2005, 66(1), 13–24.
   Web of Science ®Google Scholar