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Extrusion processing of rapeseed press cake-starch blends: Effect of starch type and treatment temperature on protein, fiber and starch solubility

Martin, Anna; Naumann, Susanne; Osen, Raffael; Karbstein, Heike Petra 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)

Abstract:

For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (D$_{gel}$), starch hydrolysis (S$_{H}$) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000133877
Veröffentlicht am 14.06.2021
Originalveröffentlichung
DOI: 10.3390/foods10061160
Scopus
Zitationen: 3
Web of Science
Zitationen: 3
Dimensions
Zitationen: 3
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000133877
Erschienen in Foods
Verlag MDPI
Band 10
Heft 6
Seiten 1160
Schlagwörter canola; protein solubility; dietary fiber; starch gelatinization; extrusion; expansion; biopolymers; closed-cavity rheometer
Nachgewiesen in Web of Science
Dimensions
Scopus
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