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2015•Unpublished venueOpen access

Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology

Wen Xia, Jihua Li, Fei Wang, Xiaoyi Wei, Tiaokun Fu, Zhenwen Zhang

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Abstract

The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology.The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased.The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content.Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control.These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.

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The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology.The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased.The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content.Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control.These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.

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Available abstract

The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology.The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased.The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content.Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control.These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.

Key concepts: Extrusion, Starch, Crystallinity, Retrogradation (starch), Materials science, Food science, Microstructure, Extrusion cooking

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