Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch

This study aimed to understand the physicochemical characteristics of sweet potato starch following spray-drying and extrusion processes for desirable applications. Spray-dried starch showed formation of agglomerates and decreased in average granular size from 16.5 μm of the native starch granules t...

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Bibliographic Details
Published in:	Journal of food science and technology Vol. 56; no. 1; pp. 376 - 383
Main Authors:	dos Santos, Thaís Paes Rodrigues, Franco, Célia Maria Landi, do Carmo, Ezequiel Lopes, Jane, Jay-lin, Leonel, Magali
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-01-2019 Springer Nature B.V
Subjects:	Agglomerates Amylopectin Chemistry Chemistry and Materials Science Chemistry/Food Science Cold extrusion Crystal structure Crystallinity Dietary fiber Drying Enthalpy Food Science Granular materials Molecular weight Nutrition Original Original Article Potatoes Starch Starches Sweet potatoes Vegetables Viscosity Viscosity Crystallinity Gelatinization Sweet potato Molecular weight
Online Access:	Get full text
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