ANSTO Publications Online >
Journal Publications >
Journal Articles >

Please use this identifier to cite or link to this item: http://apo.ansto.gov.au/dspace/handle/10238/1005

Title: Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
Authors: Chanvrier, H
Appelqvist, IAM
Bird, AR
Gilbert, EP
Htoon, A
Li, Z
Lillford, PJ
Lopez-Rubio, A
Morell, MK
Topping, DL
Keywords: Cereals
Wheat
Maize
Extrusion
Starch
Hydrolysis
Microstructure
Issue Date: 15-Nov-2007
Publisher: American Chemical Society
Citation: Chanvrier, H., Appelqvist, I. A. M., Bird, A. R., Gilbert, E., Htoon, A., Li, Z., et al. (2007). Processing of novel elevated amylose wheats: Functional properties and starch digestibility of extruded products. Journal of Agricultural and Food Chemistry, 55(25), 10248-10257.
Abstract: Different types of novel wheat lines with different starch contents and amylose/amylopectin ratios, relating to defined alterations in the number and activity of starch synthase IIa genes, were processed by pilot-plant extrusion. Two types of products were produced: pure wholemeal products and breakfast cereals made from wholemeal/maize blends. Lower apparent shear viscosity was obtained in the extruder with lower starch content and higher amylose/amylopectin ratio flours (SSIIa-deficient line). The bulk density of the products decreased with increasing extrusion temperature and was always higher for the triple-null line. The bulk density was not completely explained by the melt shear viscosity, suggesting the importance of the fillers (fibers, brans) in the process of expansion and structure acquisition. The different mechanical properties were explained by the density and by the material constituting the cell walls. Enzyme-resistant starch (RS) content and hydrolysis index (HI) were not correlated to the extrusion temperature, but RS was higher in pure wholemeal products and in the SSIIa-deficient line. These results are discussed in terms of starch molecular architecture and product microstructure.
Description: © 2007, American Chemical Society
URI: http://dx.doi.org/10.1021%2Fjf0718650
http://apo.ansto.gov.au/dspace/handle/10238/1005
ISSN: 0021-8561
Appears in Collections:Journal Articles

Files in This Item:

There are no files associated with this item.

Items in APO are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback