High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates

Abstract

AbstractImproving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high‐fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch‐cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch‐cellulose mixtures and extruded using a twin‐screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw material improved the peak viscosity (629.7 ± 8.1 to 754.7 ± 80.1 mPa s) and maintained the final viscosity compared to the control (starch‐cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41 ± 0.08 to 2.35 ± 0.06) compared to the control (3.46 ± 0.08 to 2.32 ± 0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22 ± 0.01% to 18.26 ± 0.63% (w/w). HMP maintained the expansion characteristic of starch‐cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch‐cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation.Practical ApplicationThe study provides practical information on the influence of the addition of high and low methoxyl pectin on starch‐cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.