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- Zavareze, Elessandra da Rosa, et al. Show all 9 Authors
- Journal of food science 2016 v.81 no.12 pp. E2932
- amylopectin; amylose; beans; bubbles; corn starch; extrusion; gelatinization; hardness; rice starch; starch granules; texture
- ... The objective of this study was to evaluate the effects of starch source and amylose content on the expansion ratio, density, and texture of expanded extrudates, as well as to investigate the structural and molecular changes that occur in starch granules as a function of extrusion. The starches employed were rice starches (8%, 20%, and 32% amylose), carioca bean starch (35% amylose), and Hylon V® ...