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Effect of processing conditions on some functional characteristics of extrusion‐cooked cassava starch/wheat gluten blends
Author(s) -
Hashimoto Jorge Minoru,
Nabeshima Elizabeth Harumi,
Cintra Helio Spinelli,
Guerra Dias Álvaro Renato,
Bustos Fernando Martínez,
Chang Yoon Kil
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1123
Subject(s) - extrusion , absorption of water , starch , food science , gluten , expansion ratio , extrusion cooking , water content , solubility , chemistry , starch gelatinization , volume (thermodynamics) , moisture , materials science , composite material , organic chemistry , geotechnical engineering , quantum mechanics , engineering , physics
Extrusion‐cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were analysed using response surface methodology. The results showed the formation of new structures characterised by lower radial expansion (RE) and specific volume (SV) when gluten was added to CS. WG content was the most important variable affecting RE, water absorption index (WAI), water solubility index (WSI), SV and difference in colour (ΔE) of the extruded products, but feed moisture content and barrel temperature also influenced RE. WAI was affected by a significant interaction between WG content and barrel temperature. The extruded products had lower WAI values and higher WSI values than WG‐free products. Heat, high shear rate and high pressure during extrusion cooking caused mechanical destruction or denaturation of the WG and gelatinisation and dextrinisation of the starch components. The extruded blends could have diverse applications. © 2002 Society of Chemical Industry