Effects of different food ingredients and additives on the digestibility of extruded and roller-dried maize starch and its application in low glycemic index nutritional formula powder.

Abstract

Complex interactions among starch, protein, and fat occurred during food processing affects the taste, texture, and digestibility of starch-based food. The physicochemical properties of starch, in particular the slow digestion property, are greatly influenced by the processing techniques such as extrusion and roller-drying treatment. This study argued the effects of various food ingredients and additives on the digestion properties of maize starch treated with extrusion and roller-drying, and designed a nutritional formula for developing low glycemic index products. The extruded group containing raw maize starch, soybean protein isolate, soybean oil, lecithin and microcrystalline cellulose in the ratio of 580:250:58:20:3 had the best slow digestion property. Nutritional formulas were designed at the above ratio, with the supplementary materials including calcium casein peptide, multi-vitamins, sodium ascorbate, fructooligosaccharides, xylitol and peanut meals. The sample containing 10% peanut meal and a 1:3 ratio of fructooligosaccharides and xylitol additions obtained the highest scores in sensory evaluation. A significant slow digestion effect was observed in samples produced from the optimal formula. The results of present study could provide a specific formula and may contribute to the development and production of the low glycemic index nutritional powder. This article is protected by copyright. All rights reserved.