Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch

Overview

Journal Polymers (Basel)

Publisher MDPI

Date 2024 Jan 23

PMID 38257009

Authors

Juthamath Nisitthichai

Phimraphat Wannaphruek

Jiratthitikan Sriprablom

Manop Suphantharika

Siwaporn Meejoo Smith

Taweechai Amornsakchai

Rungtiwa Wongsagonsup

Affiliations

Soon will be listed here.

Abstract

The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (/ of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS.

Citing Articles

Modifying Cassava Starch via Extrusion with Phosphate, Erythorbate and Nitrite: Phosphorylation, Hydrolysis and Plasticization.

Wongphan P, Nerin C, Harnkarnsujarit N Polymers (Basel). 2024; 16(19).

PMID: 39408497 PMC: 11478379. DOI: 10.3390/polym16192787.

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