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Preparation of Starch Phosphates by Extrusion
Author(s) -
CHANG YUNGHO,
LII CHENGYI
Publication year - 1992
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.1365-2621.1992.tb05456.x
Subject(s) - extrusion , starch , extrusion cooking , corn starch , chemistry , phosphate , reagent , reactive extrusion , chemical engineering , food science , materials science , organic chemistry , composite material , engineering
Physicochemical properties were compared on starch phosphates of cassava and corn, prepared by an extrusion process and by the conventional method, as well as their native starches. Results indicated that for preparing starch phosphates with similar degrees of substitution, the extrusion process required less reagent than the conventional method. The starch phosphates showed similar responses to heat treatment and pH changes. However, the starch phosphates made by extrusion had lower gelatinization temperatures, lower enthalpies and lower paste viscosities than those prepared by the conventional method. This result could be attributed to the high degree of damaged starch in the extruded products.