Selected Properties of Single- and Double-Extruded Potato Starch.

Abstract

The aim of this study was to determine the properties of single-and double-extruded starch. Single-extruded starch was obtained using a single screw extruder at temperatures of 50-60-70°C, 90-100-120°C and 140-150-170°C, whereas double-extruded starch was obtained after grinding each of the three single-extruded starch samples and their re-extrusion at temperatures of 90-100-120°C and 140-150-170°C. The samples were determined for solubility in water and absorption capacity at a temperature of 30 and 80°C. Flow curves of the prepared pastes were plotted. Properties of double-extruded potato starch differed from those of the single-extruded starch. The study shows that the extent and direction of these changes depended on the number of the conducted extrusion processes and on their temperatures. Each successive process of extrusion and the increase in process temperatures resulted in an increased solubility of the preparations and a decrease in their water absorption capacity. Values of the rheological properties of pastes prepared from double-extruded potato starch were lower than those of the pastes produced from single-extruded potato starch.

High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness

“…Thirteen trials (Table S1) were conducted to develop the formulation and determine the extruder's auger, screw, and cutter rotations, as well as the dough's moisture content to achieve an optimal product quality. The screw type and also its speed have a significant impact on the rheological properties of the final product [Tomaszewska- Ciosk et al, 2012].…”

Extrusion processing of raw food materials and by-products: A review

“…High water solubility index was reported for yam flour extruded using a single screw extruder at high barrel temperature and high feed moisture, however, the greatest expansion was attained at low moisture and high temperature (Serbio and Chang, 2000). Additionally, the properties of double-extruded potato starch, obtained by grinding and re-extruding potato starch, were observed to differ from those of the single-extruded starch, and were influenced by processing temperatures (Tomaszewska-Ciosk et al, 2012). Higher temperatures and re-extrusion resulted in increased solubility and decreased water absorption capacity.…”

Use of Biopolymers in Designing Edible Packaging Materials for Food Industry Development of statistical models

“…For the uniform solubilization of all ingredients, it is considered necessary to use a high hydrophillic starch type, such as that obtained from potatoes. [27] From the images obtained (fig. 1), less glycerol amount samples showed a less regular matrix (S8, S9, S10), normal aspect if we consider the ability of the plasticizer to facilitate uniform, well-bonded membranes, aspect related throughout the literature (hence the necessity of using plasticizers).…”