Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate

Abstract

ABSTRACT Blends of cassava flour with cassava starch or amylose were processed on a Wenger X‐5 laboratory extruder. Cassava starch added to cassava flour increased total carbohydrate in feed, reducing yellow color, water absorption and extrudate bulk density but increased expansion, product moisture, water solubility and total reducing sugars. Amylose addition increased extrudate surface regularity with reduced water solubility, total reducing sugars, and bulk density. Expansion was highest in mixtures containing 60% amylose. Textural properties of extrudate increased on addition of amylose or cassava starch. Differences in microstructures existed between cassava flour and cassava starch extrudate.