Effect of wheat dextrin on corn flour extrusion characteristics.

ABSTRACT: Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18-25 %, temperature at 110-150 °C and specific feeding load at 0.100-0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (W_c) and number of spatial ruptures (N_sr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions f

SUBMITTER: Gueritte M 

PROVIDER: S-EPMC10658250 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature