Abstract
AbstractExtrusion‐cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were analysed using response surface methodology. The results showed the formation of new structures characterised by lower radial expansion (RE) and specific volume (SV) when gluten was added to CS. WG content was the most important variable affecting RE, water absorption index (WAI), water solubility index (WSI), SV and difference in colour (ΔE) of the extruded products, but feed moisture content and barrel temperature also influenced RE. WAI was affected by a significant interaction between WG content and barrel temperature. The extruded products had lower WAI values and higher WSI values than WG‐free products. Heat, high shear rate and high pressure during extrusion cooking caused mechanical destruction or denaturation of the WG and gelatinisation and dextrinisation of the starch components. The extruded blends could have diverse applications.© 2002 Society of Chemical Industry
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