Effect of talc on properties of corn starch extrudates

被引:17
作者
Bhatnagar, S [1 ]
Hanna, MA [1 ]
机构
[1] UNIV NEBRASKA,IND AGR PROD CTR,LINCOLN,NE 68583
来源
STARCH-STARKE | 1996年 / 48卷 / 03期
关键词
D O I
10.1002/star.19960480305
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Commercially available 0, 25, 50 and 70% amylose corn starches were extruded with up to 5% talc {(OH)(2)Mg-3(Si2O5)(2)} in a single screw Brabender laboratory extruder at 18% moisture content, 140 degrees C barrel temperature, and 140rpm screw speed. Expansion ratio, unit density, percentages of closed and open pores, porosity and molecular degradation of extruded starches were measured. Addition of talc resulted in decreases in expansion ratio, unit density and percentage of open pores, and in increases in percentage of closed pores and porosity of extrudates. The extrudates became smaller with a greater number of round and uniformly sized cells with added talc. Gel permeation chromatographic fractionation of extrudates showed extensive degradation of fraction I with increasing talc concentrations. The talc appeared to have provided nucleation sites for water vaporization as the material exited the die of the extruder.
引用
收藏
页码:94 / 101
页数:8
相关论文
共 35 条
[1]  
AITIERI PA, 1990, CORN UT C 3 P NAT CO
[2]   CELL-SIZE DISTRIBUTIONS OF PUFFED CORN EXTRUDATES [J].
BARRETT, AM ;
PELEG, M .
JOURNAL OF FOOD SCIENCE, 1992, 57 (01) :146-&
[3]  
BHATNAGAR S, 1994, CEREAL CHEM, V71, P587
[4]  
BHATNAGAR S, 1994, CEREAL CHEM, V71, P582
[5]  
BHATNAGAR S, 1995, T ASAE, V38, P567
[6]  
BHATNAGAR S, IN PRESS IND CROPS
[7]  
BHATNAGAR S, IN PRESS FOOD STRUCT
[8]  
BHATNAGAR S, 1993, THESIS U NEBRASKA LI
[9]  
BHATTACHARYA M, 1987, LEBENSM WISS TECHNOL, V20, P195
[10]  
CHARRIER J, 1990, POLYMNERIC MATERIALS, P37