Food Science and Technology
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
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.