Author Gomez acknowledges financial support from the Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina. Technical assistance of Mr. M. Kazemzadeh in the use of the light and scanning electron microscopes is deeply appreciated. This research was supported in part by the Center for Energy and Mineral Resources, Texas A&M University.
Changes in the Starch Fraction During Extrusion-cooking of Corn
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 378–381, March 1983
How to Cite
GOMEZ, M.H. and AGUILERA, J.M. (1983), Changes in the Starch Fraction During Extrusion-cooking of Corn. Journal of Food Science, 48: 378–381. doi: 10.1111/j.1365-2621.1983.tb10747.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/28/82;revised 10/15/82;accepted 10/19/82.
Whole ground corn was extruded at 23.7, 18.5, 15.4,13.9 and 7.6% moisture contents (EMC). Decreasing EMC resulted in increases in water solubility index (WSI), enzyme susceptibility (ES), degree of gelatinization and blue values, while water absorption index and water insoluble carbohydrates decreased. ES and WSI of several blends prepared by combining raw (R), gelatinized (G), and dextrinized (D) corn were compared to those of extruded products. Corn extrudates had properties similar to blends containing G and D corn only. The relative proportion of D corn increased from about 10 to 60%, as EMC decreased. “Dextrinization” appears to become the predominant mechanism of starch degradation during low-moisture, high-shear extrusion. Viscoamylographs, scanning electron and light photomicrographs support these findings.