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vol. 16, nr. 1 (2010)

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Potato starch modification by extrusion-cooking technique
Marcin Mitrus, Agnieszka Wójtowicz, Leszek Mościcki
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Department of Food Process Engineering, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin, Poland

vol. 16 (2010), nr. 1, pp. 101-109
abstract: The influence of extrusion-cooking process parameters on changes in physical properties of potato starch was investigated. The process is characterized by small energy consumption. Expansion index decreased with raw material moisture content increase. It was found that extrusion-cooking process increases water absorption and solubility of starch. The highest value of Water Absorption Index was 569 % and Water Solubility Index was 40%.
keywords: potato starch, extrusion-cooking, water absorption index, solubility
original in: Polish