EXTRUSION - COOKING OF POTATO STARCH AND SELECTED PROPERTIES OF THE EXTRUDATES
 
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Pol. J. Food Nutr. Sci. 1998;48(1):89–97
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ABSTRACT:
Using single- and twin-screw extrusion cookers samples of potato starch were processed at varying temperature profile in the barrels, and a various feed moisture content. All the expansion, density, shearing stress, characteristics of paste viscosity, water absorption index, water solubility index, glucose content, reaction with iodine, enthalpy of gelanisation, and resistance to the free radical decomposition at elevated temperature were determined for the extrudates. The product density in the twin-screw cooker increased with the moisture content. The higher temperature in the barrel and die also favoured the product density increase. The expansion ratio of the products depended on these parameters in an opposite manner. The single-screw extrusion cooking provided the product of higher density.