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Effects of Additions of Konjac and Curdlan to Corn Starch on Solubility of Extrudates
Author(s) -
Hirata Takeshi,
Bhatnagar Sandeep,
Hanna Milford A.
Publication year - 1997
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19970490707
Subject(s) - curdlan , solubility , expansion ratio , extrusion , absorption of water , starch , swelling , chemistry , chemical engineering , die swell , polysaccharide , resistant starch , volume (thermodynamics) , food science , materials science , composite material , organic chemistry , thermodynamics , physics , engineering
To obtain water resistance in extruded corn starch, additions of polysaccharides konjac and curdlan were examined. Solubility of extrudates increased as the starch moisture content decreased. Solubility of extruded starch with 3% curdlan added was 38% of that of control. On the other hand, in case of addition of konjac, solubility of extrudates was increased regardless of additive amount. Solubility of extrudates was linearly related to expansion ratio, specific volume, swelling power and shear strength. It was suggested that the structure of extrudates with addition of curdlan were tight and more resistant to absorption of water than the control. Solubility of ground extrudates was linearly related to that of intact extrudates. Extrudates with addition of curdlan exhibited rigid surface and internal structures.