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Physical and functional properties of arrowroot starch extrudates
A N Jyothi1, J T Sheriff, M S Sajeev
1Central Tuber Crops Research Inst, Sreekariyam, Thiruvananthapuram, Kerala, India.
Journal of Food Science
|March 28, 2009
Summary
Extrusion cooking of arrowroot starch enhances its expansion and oil absorption while reducing its digestibility. This modified starch shows potential for developing novel snack food products with improved characteristics.
Area of Science:
- Food Science and Technology
- Material Science
- Nutritional Science
Background:
- Arrowroot starch is an underutilized tuber starch with potential digestive and medicinal benefits.
- Extrusion cooking is a versatile processing technique that can modify starch properties.
Purpose of the Study:
- To investigate the effects of extrusion cooking on the physical, functional, rheological, textural, and digestibility properties of arrowroot starch.
- To evaluate the potential of extruded arrowroot starch for snack food applications.
Main Methods:
- Single-screw extrusion cooking of arrowroot starch at varying feed moisture (12-16%) and temperatures (140-190°C).
- Analysis of physical properties (density, porosity, expansion ratio), functional properties (water/oil absorption, solubility), rheological, textural, and in vitro enzyme digestibility.
Main Results:
- Extrusion significantly increased expansion ratio, water absorption index, water solubility index, and oil absorption index compared to native starch.
- Extruded starches exhibited lower rheological moduli, behaving more like solutions.
- Higher feed moisture and lower extrusion temperature resulted in increased hardness and toughness.
- In vitro digestibility of arrowroot starch decreased after extrusion cooking.
Conclusions:
- Extrusion cooking significantly modifies arrowroot starch, yielding products with enhanced expansion, altered functional properties, and reduced digestibility.
- The modified arrowroot starch possesses characteristics suitable for exploitation in the development of snack food products.
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