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Effects of Feed Moisture and Barrel Temperature on Physical and Pasting Properties of Cassava Starch Extrudate
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.271-278
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.271
 Title & Authors
Effects of Feed Moisture and Barrel Temperature on Physical and Pasting Properties of Cassava Starch Extrudate
Serge, Edou Ondo; Gu, Bon-Jae; Kim, Yeon-Soo; Ryu, Gi-Hyung;
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 Abstract
Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, ) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.
 Keywords
cassava starch;extrusion cooking;physical properties;pasting properties;
 Language
English
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