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Effect of wheat dextrin on corn flour extrusion characteristics

Maxime Guéritte, Elia Dalle Fratte, Louise-Marie Van De Velde (UGent) , Mia Eeckhout (UGent) and Els Debonne (UGent)
(2023) HELIYON. 9(11).
Author
Organization
Abstract
Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18–25 %, temperature at 110–150 °C and specific feeding load at 0.100–0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (Wc) and number of spatial ruptures (Nsr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., Nsr: 1.2–1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., Nsr: 0.5–0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.
Keywords
Multidisciplinary, Wheat dextrin, Technical quality, Extrusion, Corn flour, Breakfast cereals

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MLA
Guéritte, Maxime, et al. “Effect of Wheat Dextrin on Corn Flour Extrusion Characteristics.” HELIYON, vol. 9, no. 11, Elsevier BV, 2023, doi:10.1016/j.heliyon.2023.e21827.
APA
Guéritte, M., Dalle Fratte, E., Van De Velde, L.-M., Eeckhout, M., & Debonne, E. (2023). Effect of wheat dextrin on corn flour extrusion characteristics. HELIYON, 9(11). https://doi.org/10.1016/j.heliyon.2023.e21827
Chicago author-date
Guéritte, Maxime, Elia Dalle Fratte, Louise-Marie Van De Velde, Mia Eeckhout, and Els Debonne. 2023. “Effect of Wheat Dextrin on Corn Flour Extrusion Characteristics.” HELIYON 9 (11). https://doi.org/10.1016/j.heliyon.2023.e21827.
Chicago author-date (all authors)
Guéritte, Maxime, Elia Dalle Fratte, Louise-Marie Van De Velde, Mia Eeckhout, and Els Debonne. 2023. “Effect of Wheat Dextrin on Corn Flour Extrusion Characteristics.” HELIYON 9 (11). doi:10.1016/j.heliyon.2023.e21827.
Vancouver
1.
Guéritte M, Dalle Fratte E, Van De Velde L-M, Eeckhout M, Debonne E. Effect of wheat dextrin on corn flour extrusion characteristics. HELIYON. 2023;9(11).
IEEE
[1]
M. Guéritte, E. Dalle Fratte, L.-M. Van De Velde, M. Eeckhout, and E. Debonne, “Effect of wheat dextrin on corn flour extrusion characteristics,” HELIYON, vol. 9, no. 11, 2023.
@article{01HEJ0MF2X0M9PEH5HESSNQGRT,
  abstract     = {{Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18–25 %, temperature at 110–150 °C and specific feeding load at 0.100–0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (Wc) and number of spatial ruptures (Nsr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., Nsr: 1.2–1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., Nsr: 0.5–0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.}},
  articleno    = {{e21827}},
  author       = {{Guéritte, Maxime and Dalle Fratte, Elia and Van De Velde, Louise-Marie and Eeckhout, Mia and Debonne, Els}},
  issn         = {{2405-8440}},
  journal      = {{HELIYON}},
  keywords     = {{Multidisciplinary,Wheat dextrin,Technical quality,Extrusion,Corn flour,Breakfast cereals}},
  language     = {{eng}},
  number       = {{11}},
  pages        = {{18}},
  publisher    = {{Elsevier BV}},
  title        = {{Effect of wheat dextrin on corn flour extrusion characteristics}},
  url          = {{http://doi.org/10.1016/j.heliyon.2023.e21827}},
  volume       = {{9}},
  year         = {{2023}},
}
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