Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of $CO_2$Gas injection on Properties of Extruded Corn Starch

탄산가스 주입이 압출팽화 옥수수전분의 성질에 미치는 영향

  • Published : 1997.06.01
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Abstract

Corn starch was extruded under relatively low shear, high moisture, and low temperature. Puffing of corn starch dough was induced by injecting $CO_2$gas in the range from 0MPa to 0.09MPa. Piece density and compressive modulus for puffed corn starch were decreased by increasing the injection pressure to 0.07MPa, and increased above 0.07MPa. the microstructure of corn starch puffed with $CO_2$gas showed thick cell size, compared with those puffed with steam. RVA paste viscosity curves of corn starch puffed with $CO_2$had different patterns from those puffed with steam, probably resulted from partial gelatinization of starch. Water absorption and solubility were not significantly changed by $CO_2$injection pressure, but the average degree of polymerization was reduced by higher $CO_2$injection. The water absorption, water solubility, and the average degree of polymerization for corn starch puffed with $CO_2$were significantly lower than those puffed with steam.

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