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