ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Acetylated, cross-linked and pregelatinized cassava starches were produced in a single-screw extruder with different moisture contents (180, 220 and 260 g kg–1), reagent (adipic acetic mixed anhydride) concentrations (4, 11 and 18 g kg–1) and screw speeds (100, 130 and 160 r.p.m.). The acetylation, cross-linking and pregelatinization increased cold viscosity (CV), water absorption index (WAI) and gel hardness, it also reduced gel cohesiveness, paste clarity and retrogradation of the modified-starches compared with control samples (CSs). A novel microcomputer program called MULTIPLEX was developed for the optimization of the process. The optimization process maximized CV, WAI, gel hardness and paste clarity, and minimized gel cohesiveness and retrogradation of the modified-starches. The optimum conditions were moisture of 240 g kg–1, reagent concentration of 4 g kg–1 and screw speed of 100 r.p.m. Experimentally determined values for all responses found in products processed under the optimum conditions were very close to the predicted values and this confirmed the validity of predicted models.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2621.2001.00503.x
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