PROPERTIES OF CATION-SATURATED STARCH SUBJECTED TO EXTRUSION.
 
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Pol. J. Food Nutr. Sci. 2001;51(3):15–19
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ABSTRACT
The properties of potato starch saturated with Na, K, Ca and H cations were studied in extrudates cooked at 600-650-750C, 900-1050-1200C and 1400-1550-1700C. The morphological features of the extrudates, their specific gravity and expansion ratio as well as starch properties depended on the temperature of extrusion and type of saturating cations. The higher were the temperatures of extrusion, the higher was the solubility of the extrudates, but lower retrogradation degree and the amount of sediment obtained from centrifuged pastes. The starches saturated with Na, K, Ca and H cations, either non-extruded or extruded at 600-650-750C and 900-1050-1200C exhibited different solubility and retrogradation degree; the starches extruded at 1400-1550-1700C were totally soluble and their retrogradation degree was similar. Some differences in water absorption capacity of the extruded starches saturated with different cations were observed - the extrudates of Na, K and Ca starches exhibited higher water absorption capacity than non-extruded starches, while the water absorption capacity of extruded hydrogen starch was lower than before extrusion.
ISSN:1230-0322