Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch
Issued Date
2024-01-01
Resource Type
eISSN
20734360
Scopus ID
2-s2.0-85183315539
Journal Title
Polymers
Volume
16
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Polymers Vol.16 No.2 (2024)
Suggested Citation
Nisitthichai J., Wannaphruek P., Sriprablom J., Suphantharika M., Smith S.M., Amornsakchai T., Wongsagonsup R. Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch. Polymers Vol.16 No.2 (2024). doi:10.3390/polym16020210 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/95527
Title
Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch
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Corresponding Author(s)
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Abstract
The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (w/w of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS.