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Properties of Starch after Extrusion: A Review

Author:
Ye, Jiangping, Hu, Xiuting, Luo, Shunjing, Liu, Wei, Chen, Jun, Zeng, Zhiru, Liu, Chengmei
Source:
DieStärke = 2018 v.70 no.11-12 pp. e1700110
ISSN:
0038-9056
Subject:
crystal structure, extrusion, food industry, gelatinization, ingredients, melting, molecular weight, pasting properties, raw materials, starch, texture, water solubility, water uptake
Abstract:
Food extrusion has evolved over the past decades and is now a unique research area. Starch is a primary ingredient of raw materials that are widely used in food extrusion. Extrusion is a thermomechanical process that can break the bonds of starch, leading to starch gelatinization, melting, and degradation. This article reviews the effects of extrusion on structure (crystallinity, morphology, molecular weight) and physico‐chemical properties (expansion ratio, water absorption index, water soluble index, texture, pasting property, and digestion) of starch. In addition, some applications of extruded starches are described. This review is of significance as it provides an overview of the effects of extrusion on starch properties and indicates the potential of extrusion applications in the food industry.
Agid:
6201378