Modeling selected textural properties of extrusion cooked corn starches

Mrinal Bhattacharya, M. A. Hanna

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Non-waxy corn gifts (30% amylose) and waxy corn grits (1% amylose) were extrusion cooked at 17.84, 20, 30, 40, and 42.16% moisture content, dry basis. Extruder barrel temperature were 115, 120, 140, 160 and 164°C. Screw speeds between 95 and 166 rpm generated a varying shear environment in a C.W. Barbender extruder with a 1.9 cm barrel diameter, barrel length to diameter ratio of 20:1 and a 3:1 screw compression ratio. Statistical models for product expansion, bulk density, shear force, water holding capacity and percent gelatinization were developed as a function of product moisture content, barrel temperature, shear rate in the die and channel, residence time in the die and channel and shear strain.

Original languageEnglish (US)
Pages (from-to)1576-1580
Number of pages5
JournalTransactions of the American Society of Agricultural Engineers
Volume31
Issue number5
StatePublished - Sep 1 1988

Fingerprint Dive into the research topics of 'Modeling selected textural properties of extrusion cooked corn starches'. Together they form a unique fingerprint.

Cite this