Functional properties of cassava (Manihot esculenta crantz) starch modified by physical methods

In general terms, the extrusion-cooking performed at 150 degrees C in the two extruders caused a reduction in water absorption capacity, solubility percentage and swelling power with respect to native starch, while the process carried out at 10.21% moisture in the 2 screws extruder produced the contrary effect. The screws number increase and/or moisture content and temperature reduction caused an increment of water absorption capacity, solubility percentage and swelling power values. The pregelatinization by drum drying produced the highest values of all these parameters and for the apparent viscosity. The thermal treatments caused a decrease of apparent viscosity values at 30 and 50 degrees C and the lowest data for these viscosities corresponded to pregelatinized starch.