Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties//Efecto de la Extracción, Modificación Química y Extrusión de Almidón de Triticale (Triticosecale) en sus Propiedades Funcionales

  • Tania Samantha Ruiz-Saenz Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Tomás Galicia-García Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Iván Alziri Estrada-Moreno Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
  • Mónica Elvira Mendoza-Duarte Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
  • Rúben Márquez-Meléndez Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Mayra Márquez-Goméz Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Martha Graciela Ruiz-Gutiérrez Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Armando Quintero-Ramos Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Beatriz Portillo-Arroyo Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Cesar Soto-Figueroa Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Martha Yarely Leal-Ramos Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
  • Daniela Sanchez Aldana-Virraruel Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico

Resumen

Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physicochemical properties (particle size determination (PSD), water absorption index (WAI) and solubility index (WSI), color L*, a*, b*, and viscosity), degree of substitution (DS), and thermal properties (differential scanning calorimetry (DSC). Particle below sizes of 250 μm were obtained in the NS and MS treatments (42.91 and 36.03 %, respectively). The DS value (0.1) was found within the range allowed by the FDA for human consumption (0.01-0.2). MS presented a greater value in WAI (4.52), and the color parameter of b* (22.75) as well as a decrement in L* (70.61) and retrogradation viscosity (5.2 cP) values, being an indicator of greater functionality compared to NS. Through DSC, we found that MS experimented a decrement of 30.2 °C in the glass transition temperature compared with NS. Through isolation and the different modification treatments applied to triticale starch, we obtained functional ingredients with high potential, for use in food for microwave expanded and fried food as third generation snacks.

RESUMEN

A partir de harina de triticale (HT) se aisló almidón (AN) para ser modificado por extrusión (AM), utilizando como agente reactivo anhídrido acético. De cada uno de los productos (HT, AN, AM) se realizó su análisis proximal y se caracterizaron sus propiedades fisicoquímicas (determinación de tamaño de partícula (DTP), índice de absorción de agua (IAA) e índice de solubilidad en agua (ISA), color L*, a*, b* y viscosidad), grado de sustitución (GS), y propiedades térmicas (calorimetría diferencial de barrido (CDB). Se obtuvieron tamaños de partícula en los tratamientos AN y AM por debajo de los 250 μm (42.91 % y 36.03 %, respectivamente). El valor del GS (0.1) se encontró dentro del rango permitido por la FDA para consumo humano (0.01-0.2). AM presentó mayores valores del IAA (4.52), así como del parámetro de color b* (22.75) y un decremento en los valores de L* (70.61) y de viscosidad de retrogradación (5.2 cP), siendo un indicador de una mayor funcionalidad en comparación con AN. Mediante CDB se encontró que el AM experimentó un decremento de 30.2°C en la temperatura de transición vítrea en comparación con la AN. A través del aislamiento y la modificación del almidón de triticale se obtuvieron ingredientes funcionales con un alto potencial para ser utilizadas en alimentos destinados a expansión en microondas o por freído como las botanas de tercera generación.

 

Publicado
2019-12-23
Sección
Artículos