Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
1999
Volume 2
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Gambu¶ H. , Golachowski A. , Bala-Piasek A. , Ziobro R. , Nowotna A. , Surówka K. 1999. FUNCTIONAL PROPERTIES OF STARCH EXTRUDATES. PART I. DEPENDENCE OF EXTRUDATES PROPERTIES ON STARCH WATER CONTENT, EJPAU 2(2), #06.
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-06.html

FUNCTIONAL PROPERTIES OF STARCH EXTRUDATES. PART I. DEPENDENCE OF EXTRUDATES PROPERTIES ON STARCH WATER CONTENT

Halina Gambu¶, Antoni Golachowski, Anna Bala-Piasek, Rafał Ziobro, Anna Nowotna, Krzysztof Surówka

 

ABSTRACT



Starches such as potato, corn and wheat with 16 and 24% of moisture content were extruded in a single-screw extruder. Moisture content determines extruded starch properties. Extrudates from starch with a lower moisture content (16%) are characterized by lower density, higher expansion ratio, lower hardness and force used for crumbling as well as lower water binding capacity and higher solubility in comparison with extrudates from starch with a higher moisture content (24%).

Key words: extruded starches: corn, wheat, potato, physico-chemical properties.