CASSAVA STARCH OR AMYLOSE EFFECTS ON CHARACTERISTICS OF CASSAVA (MANIHOT-ESCULENTA CRANTZ) EXTRUDATE

被引：12

作者：

BADRIE, N

MELLOWES, WA

机构：

[1] Food Technology Unit, Dept. of Chemical Engineering, Univ of the West Indies, St Augustine

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1992.tb05434.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Blends of cassava flour with cassava starch or amylose were processed on a Wenger X-5 laboratory extruder. Cassava starch added to cassava flour increased total carbohydrate in feed, reducing yellow color, water absorption and extrudate bulk density but increased expansion, product moisture, water solubility and total reducing sugars. Amylose addition increased extrudate surface regularity with reduced water solubility, total reducing sugars, and bulk density. Expansion was highest in mixtures containing 60% amylose. Textural properties of extrudate increased on addition of amylose or cassava starch. Differences in microstructures existed between cassava flour and cassava starch extrudate.

引用

页码：103 / 107

页数：5

共 22 条

[1]

ANDERSON RA, 1969, CEREAL SCI TODAY, V14, P4

[2]

BADRIE N, 1990, THESIS U W INDIES

[3] THE BEHAVIOR OF MAIZE FLOURS AND GRITS IN RELATION TO EXTRUSION QUALITY .2. GELATINIZATION CHARACTERISTICS OF EXTRACTED STARCHES [J].

BHUIYAN, MZ ;

BLANSHARD, JMV .

STARKE, 1982, 34 (08) :262-266

[4]

BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62

[5]

CHINNASWAMY R, 1988, CEREAL CHEM, V65, P138

[6]

Colonna P., 1983, Carbohydrate Polymers, V3, P87, DOI 10.1016/0144-8617(83)90001-2

[7]

De La Guerivier J. F., 1976, B ANC ELE ECOL FRAN, V276, P305

[8]

FAUBION JM, 1982, CEREAL CHEM, V59, P529

[9]

HARPER JM, 1986, FOOD TECHNOL-CHICAGO, V40, P70

[10]

HARPER JM, 1981, EXTRUSION FOODS, V2

← 1 2 3 →