ABSTRACTNormal corn starch was extrusion‐cooked in a C. W. Brabender Laboratory model single‐screw extruder at various extruder barrel temperatures, screw speeds, feed rates, and moisture contents. The expansion ratios and shear strengths of the products were highly dependent on extrusion‐cooking conditions. The maximum expansion ratio of 16.1 was obtained when 14 moisture content (d.b.) starch was fed at a rate of 60g min‐1with a screw speed of 150 rpm, a barrel temperature of 140°C and a die‐nozzle L/D ratio of 3.1. The shear strengths of the extruded starch products were inversely proportional to the expans
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