Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

Teresa De Pilli (Corresponding Author), Antonio Derossi, Riku A. Talja, Kirsi Jouppila, Carla Severini

Research output: Contribution to journalArticleScientificpeer-review

55 Citations (Scopus)

Abstract

The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).

The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%.

These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.

Industrial relevance
Additions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.
Original languageEnglish
Pages (from-to)610-616
JournalInnovative Food Science and Emerging Technologies
Volume12
Issue number4
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

Cooking
Starch
extrusion
Lipids
Extrusion
cooking
starch
Technology
Food
lipids
extruded foods
rice starch
biopolymers
Biopolymers
flour
Flour
Water
pistachios
water
Pistacia

Keywords

  • Starch-lipid complexes
  • pistachio nut flour
  • starch
  • oleic acid
  • fat loss
  • extrusion cooking

Cite this

De Pilli, Teresa ; Derossi, Antonio ; Talja, Riku A. ; Jouppila, Kirsi ; Severini, Carla. / Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. In: Innovative Food Science and Emerging Technologies. 2011 ; Vol. 12, No. 4. pp. 610-616.
@article{74447d38da9a45549c5c388da1979f94,
title = "Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology",
abstract = "The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21{\%} of water feed content whereas in the model system it was obtained both at 16 and 21{\%}.These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.Industrial relevanceAdditions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.",
keywords = "Starch-lipid complexes, pistachio nut flour, starch, oleic acid, fat loss, extrusion cooking",
author = "{De Pilli}, Teresa and Antonio Derossi and Talja, {Riku A.} and Kirsi Jouppila and Carla Severini",
year = "2011",
doi = "10.1016/j.ifset.2011.07.011",
language = "English",
volume = "12",
pages = "610--616",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",
number = "4",

}

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. / De Pilli, Teresa (Corresponding Author); Derossi, Antonio; Talja, Riku A.; Jouppila, Kirsi; Severini, Carla.

In: Innovative Food Science and Emerging Technologies, Vol. 12, No. 4, 2011, p. 610-616.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

AU - De Pilli, Teresa

AU - Derossi, Antonio

AU - Talja, Riku A.

AU - Jouppila, Kirsi

AU - Severini, Carla

PY - 2011

Y1 - 2011

N2 - The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%.These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.Industrial relevanceAdditions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.

AB - The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%.These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.Industrial relevanceAdditions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.

KW - Starch-lipid complexes

KW - pistachio nut flour

KW - starch

KW - oleic acid

KW - fat loss

KW - extrusion cooking

U2 - 10.1016/j.ifset.2011.07.011

DO - 10.1016/j.ifset.2011.07.011

M3 - Article

VL - 12

SP - 610

EP - 616

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

IS - 4

ER -