Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content

• Autorzy: Gambus H. , Golachowski A. , Bala-Piasek A. , Ziobro R. , Nowotna A. , Surowka K.
• Języki publikacji: EN

Abstrakty

EN

Starches such as potato, corn and wheat with 16 and 24% of moisture content were extruded in a single-screw extruder. Moisture content determines extruded starch properties. Extrudates from starch with a lower moisture content (16%) are characterized by lower density, higher expansion ratio, lower hardness and force used for crumbling as well as lower water binding capacity and higher solubility in comparison with extrudates from starch with a higher moisture content (24%).

Słowa kluczowe

EN

starch extrudate; physicochemical property; wheat; corn; extrudate property; starch water content; potato; functional property; extruded starch

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-06.html

Twórcy

autor

Gambus H.

• Agricultural University of Krakow, Krakow, Poland

autor

Golachowski A.

autor

Bala-Piasek A.

autor

Ziobro R.

autor

Nowotna A.

autor

Surowka K.

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