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Twin‐Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend
Author(s) -
ARTZ W.E.,
WARREN C.,
VILLOTA R.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05220.x
Subject(s) - extrusion , crystallinity , fiber , materials science , starch , corn starch , moisture , extrusion cooking , composite material , food science , chemistry
Surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200‐500 rpm), temperature (90‐150°C) and pH (3‐11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X‐ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion.