Extrusion cooking is not a single-unit operation. Extrusion combines the operations of feed
transport, mixing, working, and forming. The food extruder has been described as a …

Among all flour components, starches play a key role during extrusion. Starch undergoes
several significant structural changes, which include gelatinization, melting, and …

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with
water, it undergoes several transformations during heating and/or cooling making it an …

The effects of Porphyra haitanensis polysaccharide (PHP) on the gelatinization and
gelatinization kinetics of corn starch (CS), potato starch (PS) and lotus seed starch (LS) were …

Effects of sugars (sucrose and glucose) on the pasting, rheological and thermal properties of
tapioca starch (TS) were studied. Rapid visco-analyser (RVA) and differential scanning …

Hydrocolloids are used in starch-based products to improve stability and to obtain specific
textural characteristics. In stirred batch systems with constant jacket temperature, xanthan …

Starch granules are gelatinized rapidly to reach a specified extent of gelatinization within 1
or 2 min. This upper limit to the extent of gelatinization may be termed the terminal extent of …

The chemical structure and composition, biosynthesis and physicochemical properties of
starch are discussed, including its commercial production from different sources, viz. maize …

The kinetics of amylose leaching in hot, excess water from native, oxidized-by-potassium
permanganate and heat-treated potato starch at temperatures of 62–90° C was investigated …

The effect of starch gelatinization on electrical conductivity (σ) was investigated in this study.
Suspensions of corn and potato starch were prepared with a starch: water ratio of 1: 5 (w/w) …