Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products

Yong Lee Eun Yong Lee, Il Lim Kyung Il Lim, J. K. Lim, S. T. Lim

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Extruded pellets were prepared from normal corn starch using a co-rotating twin-screw extruder (25:1 L/D ratio, 31 mm diameter screw), and then expanded by heating in a conventional microwave oven for 70 sec. The effects of gelatinization level and moisture content of the extruded pellets on the morphology and physical properties of the microwave-expanded products such as puffing efficiency, expansion bulk volume, and bulk density were investigated. The expanded shape and air cell structure differed according to the degree of gelatinization of the pellets. Maximum puffing efficiency and expansion volume with the pellets containing 11% moisture were achieved at 52% gelatinization. For this level of gelatinization, starch was extruded at 90°C barrel temperature. In addition, the moisture content of the pellets critically affected the expansion behavior. The maximum puffing efficiency and expansion volume were achieved in a moisture range of 10-13%. For optimum product shape and uniform air cell distribution, the pellets should undergo sudden release of the superheated vapor during the microwave-heating. The expansion by microwave-heating was optimized at ≃50% gelatinization.

Original languageEnglish
Pages (from-to)769-773
Number of pages5
JournalCereal Chemistry
Issue number6
Publication statusPublished - 2000 Jan 1


ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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