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Properties of Starch after Extrusion: A Review
Author(s) -
Ye Jiangping,
Hu Xiuting,
Luo Shunjing,
Liu Wei,
Chen Jun,
Zeng Zhiru,
Liu Chengmei
Publication year - 2018
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.201700110
Subject(s) - extrusion , crystallinity , starch , absorption of water , ingredient , materials science , reactive extrusion , raw material , food science , expansion ratio , chemical engineering , composite material , chemistry , organic chemistry , engineering
Food extrusion has evolved over the past decades and is now a unique research area. Starch is a primary ingredient of raw materials that are widely used in food extrusion. Extrusion is a thermomechanical process that can break the bonds of starch, leading to starch gelatinization, melting, and degradation. This article reviews the effects of extrusion on structure (crystallinity, morphology, molecular weight) and physico‐chemical properties (expansion ratio, water absorption index, water soluble index, texture, pasting property, and digestion) of starch. In addition, some applications of extruded starches are described. This review is of significance as it provides an overview of the effects of extrusion on starch properties and indicates the potential of extrusion applications in the food industry.