Cross-linking of starch with reactive extrusion and expansion of extrudates
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.6, sa.3, ss.473-480, 2003 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 6 Sayı: 3
- Basım Tarihi: 2003
- Doi Numarası: 10.1081/jfp-120021453
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.473-480
- Anahtar Kelimeler: starch modification, cross-linking, water solubility index, sectional expansion, IMPROVED CANNING STABILITY, CORN STARCH, RICE, PHOSPHATES, COOKING, GRITS, BEHAVIOR, AMYLOSE
- Yıldız Teknik Üniversitesi Adresli: Hayır
Özet
Starch was extruded in a single-screw extruder with sodium hydroxide and three levels of sodium trimetaphosphate (STMP) as 5, 10, and 15% after moisture content was adjusted to 40%. The amount of phosphorus that was incorporated into starch during extrusion, paste viscosity, water solubility index, and sectional expansion index (SEI) of extrudates were determined. A pasting viscosity of phosphorylated starch showed that starch was cross-linked with phosphorus that was incorporated into starch. The cross-linking of starch with STMP and increasing the levels of STMP from 5 to 15% reduced the water solubility index and SEI of extrudates.