30D-18 |
Selected physical, mechanical and marcomolecular properties of extruded starch-lipid complexes |
J. GUAN, M. A. Hanna, and S. L. Cuppett. Department of Food Science and Technology, University of Nebraska, L.W. Chase Hall 158, East Campus, Lincoln, NE 68583-0726 Response Surface Methodology (RSM) was employed to study the functional properties of 25% amylose corn starch extruded samples blended with nine types of lipids (Three types of fatty acids: Myristic acid (C14:0), Stearic acid (C18:0), and Behenic acid (C22:0), three types of monoglycerides: Grindtek ML90, Dimodan PV, and Dimodan PVP, three types of natural oils: Peanut Oil, Palm Oil, and Coconut Oil) in ratios of 0, 4, and 8%, based on the dry weight of starch. The samples were extruded in three temperatures: 110 C, 140 C, and 170 C. A single-screw laboratory scale extruder was used to conduct the experiment with 150 rpm screw speed. Physical characteristics of the extrudates, such as radial expansion ratio, bulk density and water absorption index were determined. Mechanic properties, shear strength, was measured. Scanning electromicroscope (SEM) graphs were taken to investigate foam cell textures.
Session 30D, Food Engineering: Physical and chemical properties
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