Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties

Ruiz-Saenz,Tania Samantha; Galicia-García,Tomás; Estrada-Moreno,Iván Alziri; Mendoza-Duarte,Mónica Elvira; Márquez-Meléndez,Rúben; Márquez-Goméz,Mayra; Ruiz-Gutiérrez,Martha Graciela; Quintero-Ramos,Armando; Portillo-Arroyo,Beatriz; Soto-Figueroa,Cesar; Leal-Ramos,Martha Yarely; Aldana-Virraruel,Daniela Sanchez

Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties

2020

Abstract 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.

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