Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches

Abstract

Abstract The results suggest that starch quality significantly determined the expansion coefficient, density, and physico‐chemical properties of the extruded starch mixtures. Unique properties of buckwheat starch were most important in this case. Attention should also be given to the effect of the extrusion conditions on chemical composition of the product, and especially to the decrease of starch and dietary fiber content.