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Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Beech, Daniel; Beech, John; Gould, Joanne; Hill, Sandra

Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories Thumbnail


Authors

Daniel Beech

John Beech

Sandra Hill



Abstract

Aerated starch products are a staple of the food industry, with particular relevance in the snack market. Water plays a crucial role in the formation of such products due to its utility both as a blowing agent and as a starch plasticiser. Amylose/amylopectin ratio and shear are traditionally also important factors in starch expansion. In this study, waxy, normal and high amylose maize starch variants were expanded using a rice-cake style popping head at water contents between 0% and 24%. This range of water contents was achieved by drying the material at 105 °C and then rehydrating by suspension over water at 50 °C until the desired water content was reached prior to popping. Sample types were further subdivided into low shear (native) and high shear (extruded) processing prior to popping. Processing history, amylose content and water content all influenced the water interaction properties of the popped products. However, density was largely governed by water content with little apparent influence of other factors. An optimum water content range to produce low-density (and therefore high desirability in industry) products was identified in the region of ~15–21% water. Samples popped below this range exhibited suboptimal expansion whilst those popped at higher water contents experienced violent blowout.

Journal Article Type Article
Acceptance Date Sep 15, 2022
Online Publication Date Sep 27, 2022
Publication Date Nov 1, 2022
Deposit Date Nov 16, 2022
Publicly Available Date Nov 18, 2022
Journal International Journal of Food Science and Technology
Print ISSN 0950-5423
Electronic ISSN 1365-2621
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 57
Issue 11
Pages 7368-7378
DOI https://doi.org/10.1111/ijfs.16092
Public URL https://nottingham-repository.worktribe.com/output/11756022
Publisher URL https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16092

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