Abstract
ABSTRACT In the literature, there are several articles that worked with what they called improved extrusion cooking technology (IECT), which is an innovative machine for the modification of starch, obtained from the traditional screw extruder. This review focused on the advances in the application of the IECT used in food processing, from the perspective of the results obtained in some physicochemical properties. Interesting results have been obtained, such as significant starch gelatinization at a moisture content of 70% and a screw speed of 37 rpm. In the index of water absorption and water solubility, a variety of results are obtained, depending on the process conditions. The IECT has potential applying it not only to the modification of starch, but also comparing it with other types of extruders, with the intention of increasing and diversify the results for their potential use in food.
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