Abstract
The effect of primary extrusion variables, temperature, feed moisture and screw speed on product moisture and extrusion crystallinity in corn starch was studied using response surface methodology. Both extrusion crystallinity and product moisture were related to the primary variables accounting for 84.47% and 90.66% (P<0.01), respectively, of the total variation. Crystallinity decreased with increasing feed moisture and decreasing temperature. Higher temperatures were necessary for the formation of crystallinity at low screw speed but became less important at higher screw speeds. Increases in extrusion crystallinity correspondingly decreased the α-amylase susceptibility and is postulated to be due to a pyrodextrinization-like process.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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