Effect of Extrusion‐Cooking on Potato Starch Using a Twin Screw French Extruder

Abstract

Abstract Potato starch has been processed in a semi‐industrial twin‐screw French extruder (type BC 45, Creusot‐Loire) by courtesy of the C.T.U. The influence of the temperature of extrusion and the moisture content of the starch prior to extrusion has been studied. The water soluble starch increases with increase of both the extrusion temperature and the moisture content of starch prior to extrusion. In contrast, the aqueous ethanol‐soluble carbohydrate fraction with DP < 14 increases with the temperature of extrusion and the decrease of moisture content. The largest amount of soluble oligosaccharides (16%) has been obtained with a temperature of extrusion of 190°C and a moisture content of starch prior to extrusion of 23%.