Processing and Properties of Expanded Starch Materials

Abstract

Expanded starch materials are prepared from normal potato starch (NPS) and amylopectin potato starch (PAP) using two-step extrusion with an intermediate conditioning in order to control the moisture content. The moisture content is the driving force for the expansion during the second extrusion. The effect of two different plasticizers, urea and glycerol, are compared with regard to the foaming ability in the presence of wheat gluten, acting as a processing aid. Melt strength, moisture content, and elongation at break of the melt of the starch materials prior to expansion are evaluated. The expanded structures are characterized using environmental scanning electron microscopy and density measurements. The water absorption capability of the starch-based foams is also investigated. The processing of starch is facilitated by the addition of gluten and the properties of the foam are improved. The fraction of small cells in the foams is increased and the foam exhibits an improved water absorption ability. PAP in this case is found to be a more suitable raw material than NPS for preparing starch-based foams.