Modification of potato starch with different phosphorus contents by means of extrusion
2000
Berski, W. | Kolodziej, Z. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow) | Golachowski, A. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
Starches were separated from six starch type varieties of potato and extruded in different conditions using a single-screw extruder. The properties of the extruded starches differed from those of the natural ones. The values of the expansion coefficient, water solubility and inorganic phosphorus content increased with increasing temperature of extrusion, while water binding capacity grew at the beginning but fell at the end of the process. The properties of natural starch (granularity, phosphorus content) and the intensity of changes that occurred during extrusion did not show any effect on the properties of the extrudates obtained
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