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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1081/jfp-120021453
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.473-480

Abstract

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.