Abstract
In this study we examined the effect of d-limonene level of addition (0–0.5 g/100 g mixture) on the properties of starch processed through a twin screw extruder operated at different barrel temperatures (125–145°C). Limonene retention increased with increasing levels of addition, but was low overall (average recovery of 8.0%). The limonene level affected extruder torque and extrudate expansion ratio. Both decreased to a minimum at 3% d-limonene addition, but increased at higher levels of addition. The effect on extruder operation and extrudate properties was attributed to interaction between d-limonene and starch through the formation of inclusion complexes.
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