2026-07-17T14:51:57Zhttps://ebiltegia.mondragon.edu/oai/requestoai:ebiltegia.mondragon.edu:20.500.11984/145212026-06-11T06:15:41Zcom_20.500.11984_473com_20.500.11984_14090col_20.500.11984_477
Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum
Cruz Ortiz, Rubén
Gutiérrez Dorado, Roberto
Osorio-Díaz, Perla
Alvarado-Jasso, Guadalupe Monserrat
Tornero Martínez, Antonio
Guzmán Ortiz, Fabiola Araceli
Mora-Escobedo, Rosalva
Short-chain fatty acids
Resistant starch
Extrusion
fermentation
Soybean
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
2026-06-10T08:37:24Z
2026-06-10T08:37:24Z
2020-10-03
0975-8402
https://hdl.handle.net/20.500.11984/14521
eng
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