Abstract
Processing of sago starch in a co-rotating twin screw under high-moisture conditions (34–47% moisture, barrel temperatures 81–147 °C and screw speed 315–486 rpm) was investigated as a pre-treatment for subsequent saccharification. Product thermomechanical history was assessed for the various processing conditions. Specific mechanical energy (SME) consumption was in the range 57–131kWh/kg. Saccharification of the extradates was independent of the processing variables at a higher enzyme concentration of AMG (0.5AGU/g). However, when 0.05 AGU/g AMG was used, saccharification was related to the extrusion variables. Despite a poor negative correlation between saccharification and SME (r = −0.44), a global trend was observed. Die pressure influenced Saccharification (r = −0.45) suggesting that a high melt viscosity (as indicated by high die pressure) resulted in a lower percent of saccharification. Additionally water solubility index (WSI) was influenced by SME to a lesser extent.
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