Selected properties of single- and double-extruded potato starch

• Autorzy: Tomaszewska-Ciosk E. , Golachowski A. , Drozdz W. , Boruczkowski T. , Boruczkowska H. , Zdybel E.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to determine the properties of single- and double-extruded starch. Single-extruded starch was obtained using a single screw extruder at temperatures of 50–60–70°C, 90–100–120°C and 140–150–170°C, whereas double-extruded starch was obtained after grinding each of the three single-extruded starch samples and their re-extrusion at temperatures of 90–100–120°C and 140–150–170°C. The samples were determined for solubility in water and absorption capacity at a temperature of 30 and 80°C. Flow curves of the prepared pastes were plotted. Properties of double- -extruded potato starch differed from those of the single-extruded starch. The study shows that the extent and direction of these changes depended on the number of the conducted extrusion processes and on their temperatures. Each successive process of extrusion and the increase in process temperatures resulted in an increased solubility of the preparations and a decrease in their water absorption capacity. Values of the rheological properties of pastes prepared from double-extruded potato starch were lower than those of the pastes produced from single-extruded potato starch.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2012
• Tom: 62
• Numer: 3
• Opis fizyczny: p.171-177,ref.

Twórcy

autor

Tomaszewska-Ciosk E.

• Department of Agricultural Technology and Storage, Wroclaw University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland

autor

Golachowski A.

autor

Drozdz W.

autor

Boruczkowski T.

autor

Boruczkowska H.

autor

Zdybel E.

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Uwagi

PL

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