Starch Conversion During Extrusion as Affected by Added Gelatin

Autor:	John R. Mitchell, R. Wulansari, John M.V. Blanshard
Rok vydání:	1999
Předmět:	Materials science food.ingredient Starch Plastics extrusion food and beverages Specific mechanical energy Dynamic mechanical analysis Gelatin Maize starch chemistry.chemical_compound food Differential scanning calorimetry Biochemistry chemistry Chemical engineering Extrusion Food Science
Zdroj:	Journal of Food Science. 64:1055-1058
ISSN:	1750-3841 0022-1147
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d092bece4ea881b297352864c7c2816d https://doi.org/10.1111/j.1365-2621.1999.tb12281.x Zobrazit plný text záznamu Plný text