Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products

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dc.contributor.authorChanvrier, Hen_AU
dc.contributor.authorAppelqvist, IAMen_AU
dc.contributor.authorBird, ARen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorHtoon, AKen_AU
dc.contributor.authorLi, ZYen_AU
dc.contributor.authorLillford, PJen_AU
dc.contributor.authorLopez-Rubio, Aen_AU
dc.contributor.authorMorell, MKen_AU
dc.contributor.authorTopping, DLen_AU
dc.date.accessioned2008-02-29T04:32:02Zen_AU
dc.date.accessioned2010-04-30T05:01:59Zen_AU
dc.date.available2008-02-29T04:32:02Zen_AU
dc.date.available2010-04-30T05:01:59Zen_AU
dc.date.issued2007-11-15en_AU
dc.date.statistics2007-11en_AU
dc.description© 2007, American Chemical Societyen_AU
dc.description.abstractDifferent 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. © American Chemical Societyen_AU
dc.identifier.citationChanvrier, H., Appelqvist, I. A. M., Bird, A. R., Gilbert, E., Htoon, A., Li, Z., Lillford, P. J., Lopex-Rubio. A., Morrell, M. K., & Topping, D. L. (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. doi:10.1021%2Fjf0718650en_AU
dc.identifier.govdoc1120en_AU
dc.identifier.issn0021-8561en_AU
dc.identifier.issue25en_AU
dc.identifier.journaltitleJournal of Agricultural and Food Chemistryen_AU
dc.identifier.pagination10248-10257en_AU
dc.identifier.urihttp://dx.doi.org/10.1021%2Fjf0718650en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/1005en_AU
dc.identifier.volume55en_AU
dc.language.isoenen_AU
dc.publisherAmerican Chemical Societyen_AU
dc.subjectCerealsen_AU
dc.subjectWheaten_AU
dc.subjectMaizeen_AU
dc.subjectExtrusionen_AU
dc.subjectStarchen_AU
dc.subjectHydrolysisen_AU
dc.subjectMicrostructureen_AU
dc.titleProcessing of novel elevated amylose wheats: functional properties and starch digestibility of extruded productsen_AU
dc.typeJournal Articleen_AU
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