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Starch Conversion During Extrusion as Affected by Added Gelatin
Author(s) -
Wulansari R.,
Mitchell J.R.,
Blanshard J.M.V.
Publication year - 1999
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.1365-2621.1999.tb12281.x
Subject(s) - gelatin , extrusion , starch , differential scanning calorimetry , plastics extrusion , materials science , rheology , chemical engineering , chemistry , food science , composite material , biochemistry , physics , engineering , thermodynamics
Waxy maize starch was modified by twin‐screw extrusion cooking in the presence and absence of gelatin. X‐ray diffraction, microscopy, rheology, and differential scanning calorimetry studies showed that, at constant specific mechanical energy and extruder heater temperatures, the degree of starch conversion decreased with increasing levels of gelatin. It was hypothesized that during extrusion cooking, the gelatin acts as a lubricant, protecting the starch from being converted since more mechanical energy would be dissipated in the gelatin phase than the starch phase.