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Corn starch extruded at 32.9, 29.2, 24.5, 22.5, 15.9 and 14.2% moisture was analyzed for expansion ratio, enzyme susceptibility, water solubility index, water absorption index, degree of gelatinization, paste viscosity and heat of gelatinization. A model system based on the combination of raw, gelatinized and dextrinized starch was used to represent the physicochemical properties of the extrudates. Reducing extrusion moisture content resulted in a progressive change from gelatinized-like to dextrinized-like properties. Maximum gelatinization was observed at about 28-29% moisture. Below 20% moisture, dextrinization becomes predominant during high- shear cooking-extrusion. Scanning electron micrographs also validate the assumptions of the model.
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Gómez et al. (1984) studied this question.
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