Extrusion puffing pretreated cereals for rapid production of high-maltose syrup.

ABSTRACT: In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher V_max/K_m value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis

SUBMITTER: Chien HI 

PROVIDER: S-EPMC9532787 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature