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Properties of cation-saturated starch subjected to extrusion

100%

Golachowski A., Brzeski P.

Polish Journal of Food and Nutrition Sciences

2001

tom 10

nr 3

The properties oť potato starch saturated with Na, K, Ca and H cations were studied in extrudates cooked at 60°-65°-75°C, 90°-105°-120°C and 140°-155°-170°C. The morphological features of the extrudates, their specific gravity and expansion ratio as well as starch properties depended on the temperature of extrusion and type of saturating cations. The higher were the temperatures of extrusion, the higher was the solubility of the extrudates, but lower rétrogradation degree and the amount of sediment obtained from centrifuged pastes. The starches saturated with Na, K, Ca and H cations, either non-extruded or extruded at 60°-65°-75°C and 90°-105o-120°C exhibited different solubility and rétrogradation degree; the starches extruded at 140°-155o-170°C were totally soluble and their rétrogradation degree was similar. Some differences in water absorption capacity of the extruded starches saturated with different cations were observed - the extrudates of Na, K and Ca starches exhibited higher water absorption capacity than non-extruded starches, while the water absorption capacity of extruded hydrogen starch was lower than before extrusion.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Brzeski P.

1 Golachowski A.

1 2001

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Properties of cation-saturated starch subjected to extrusion