2026-07-17T14:52:40Zhttps://ebiltegia.mondragon.edu/oai/request

oai:ebiltegia.mondragon.edu:20.500.11984/145212026-06-11T06:15:41Zcom_20.500.11984_473com_20.500.11984_14090col_20.500.11984_477

00925njm 22002777a 4500 dc Cruz Ortiz, Rubén author Gutiérrez Dorado, Roberto author Osorio-Díaz, Perla author Alvarado-Jasso, Guadalupe Monserrat author Tornero Martínez, Antonio author Guzmán Ortiz, Fabiola Araceli author Mora-Escobedo, Rosalva author 2020-10-03 The aim of this work was to optimise a soybean/cornstarch extrudate by adjusting a central composite design and to maximise a product with a high protein and resistant starch (RS) content by evaluating the indigestible fractions through in vitro colonic fermentation and production of short-chain fatty acids (SCFAs) with potential health benefits. According to the response surface analysis and RS maximisation results, an optimisation of the independent variables was obtained as follows: 32.5% feed moisture, 144 C extrusion temperature and a proportion of 44% germinated soybean flour and 56% cornstarch. A product with a 2.11% expansion index, 6.25 N hardness, a glycaemic index of 49 and 12% resistant starch was obtained. The optimised extrudate showed a 36% indigestible fraction and high fermentability with respect to that of the lactulose control. Furthermore, the decrease in pH was inversely proportional to the production of SCFAs and the volume of gas generated. Acetic, propionic, and butyric acids were produced at a molar ratio of 62:27:11, while the highest SCFA concentrations were found 48 h after incubation. The RS of the optimised extruder was a viable substrate for in vitro colonic fermentation, suggesting that it is a good food source to produce SCFAs, which could exert an effect on the regulation of lipid and glucose metabolism 0975-8402 https://hdl.handle.net/20.500.11984/14521 Short-chain fatty acids Resistant starch Extrusion fermentation Soybean Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum