Cross-linking of starch with reactive extrusion and expansion of extrudates

SEKER M., Sadikoglu H., OZDEMIR M., HANNA M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.6, no.3, pp.473-480, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1081/jfp-120021453
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.473-480
  • Keywords: starch modification, cross-linking, water solubility index, sectional expansion, IMPROVED CANNING STABILITY, CORN STARCH, RICE, PHOSPHATES, COOKING, GRITS, BEHAVIOR, AMYLOSE
  • Yıldız Technical University Affiliated: No


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.