2022 -06 -17 By albert_wang

Ingredient Contribution in Extruded Product - Carbohydrate Sources

Ingredients Contribution in Extruded Products - Carbohydrate Sources

In extrusion, the primary form of carbohydrate that has a prominent effect on the texture of the extrudate is the starch. This starch exists in many of the cereal grains or tuber's roots. Starch exists in two forms, amylose and amylopectin. Starch from every source will differ in the percentages of amylose vs amylopectin and the granule size. The other form of carbohydrate is cellulose, which has less effect during extrusion.

During extrusion, the combination of moisture, heat, pressure, and mechanical shear will change the physicochemical properties of the starch and therefore generate cooking, changes in viscosity, expansion, breakdown of starch molecules, and the formation of bubbles in the extrudates.

In the table below, I have listed some carbohydrate-source ingredients and their effect on the extrusion process.

Ingredient	General Information	Effect in Extrusion	Citation
Barley Source: https://www.greatbritishchefs.com/ingredients/pearl-barley-recipes	Crop from subtropical countries	Cause stickiness at levels above 40% Need to fine grind A good starch source Gives expansion up to 1.12 times during 100°C extrusion The big particle may reduce starch cooking	Al-Rabadi et al., 2011 Awan et al., 2010 Forte and Young, 2016
Beet Pulp Source: https://ovc.uoguelph.ca/ruminant_health_management/beet-pulp	A by-product of the sugar extraction process Mainly used for food application (for sweetener and food coloring)	Source of soluble and insoluble fiber Good water retention capacity as finely ground fiber Causes increased wear of extruder parts	Cho and Samuel, 2009 Forte and Young, 2016 Simić et al. 2021
Cassava Source: https://foodandnutrition.org/from-the-magazine/how-is-cassava-flour-made-and-used/	Starchy root vegetable or tuber was native to South America.	Moderate expansion may occur (compared to corn starch) Great expansion occurs at 170°C	Fallahi et al., 2015) Forte and Young, 2016 Grossman et al., 1989 Kannadhason and Muthukumarappan (2010)
Coconut meal Source: https://www.alibaba.com/product-detail/Copra-cake-Copra-meal-Coconut-copra_50037979827.html	By-products from coconut oil extraction	High in fiber and requires fine grinding Reduces expansion Requires more water during processing	Dumchaiyapoom et al., 2019 Forte and Young, 2016
Corn Source: https://www.forestwholefoods.co.uk/product/organic-popping-corn/	The main food source for humans in the world Yellow corn has a bigger benefit than white corn	Starch source for good expansion and binding May become sticky during the extrusion process	Shahmohammadi et al, 2016 van der Sman et al, 2018
Molasses Source: https://zh.wikipedia.org/wiki/糖蜜	A viscous liquid from the sugar refining process Usually in syrup form (20% moisture)	Good binder but sticky at a high level Can reduce expansion and lower water activity	Forte and Young, 2016
Potato Starch or Flour Source: https://www.mashed.com/460790/best-substitutes-for-potato-starch/	Starchy material extracted from the root of potato plant tuber	Excellent starch source for binding and expansion High water absorption capacity Has higher viscosity (due to higher molecule weights of amylose and amylopectin)	Forte and Young, 2016 Valle et al, 1995
Rice Source: https://www.maangchi.com/ingredient/short-grain-rice	Important source of energy High content in starch	Short grain variety will have more stickiness Hydrate slowly, good expansion property Use less steam in pre-conditioning increase in feed moisture (up to 31%) reduces the expansion ratio	Forte and Young, 2016 Walter et al., 2005 Zambrano et al., 2021
Rice bran Source: https://www.feedstrategy.com/poultry-nutrition/stabilized-rice-bran-for-poultry-feeding/	High in fiber Starch, protein and fat content may vary	Required fine grinding for adequate processing Reduce expansion and binding	Forte and Young, 2016 Rafe et al., 2016
Sorghum Source: https://www.foodnetwork.com/healthyeats/healthy-tips/2015/03/the-latest-hot-crop-sorghum	Staple food crop Mainly contain starch	Has high viscosity due to high starch content	Al-Rabadi et al., 2011 Dicko et al, 2006 Wang, 2018
Wheat Bran Source: https://www.thriftyfun.com/Substitutes-for-Wheat-Bran-in-Recipes.html	Fiber source with some protein and starch	starch will vary greatly as will expansion effects Require fine grinding	Forte and Young, 2016
Wheat flour Source: https://www.spiceography.com/wheat-flour-substitute/	Grinded wheat, divided to hard and soft based on gluten content	Excellent starch source for binding and expansion (dependent upon gluten content)	Forte and Young, 2016

albert_wang

Graduated from National Taiwan Ocean University Food Science Department earning the title of Master of Science (MSc.) Albert has a strong background in science and used this science-based approach to deliver knowledge to Customers. Yearly experience in sales, technical, and marketing departments, added with continuous communication with the Customer gives him the knowledge in feed machinery and its operations.