CARBOXYMETHYL STARCH - AN EXTRUSION AID

Carboxymethyl starch (CMS) prepared from corn and waxy small sized ama ranth starch were tested as an extrusion aid in ready-to-eat extruded snack prepared from semolina. The CMS was used at 0.25-1.0% and had a degree of substitution (DS) ranging from 0.1-0.2. The extruded product s were analysed for bulk density, moisture, expansion ratio, and textu re analysis using Stevens LFRA Texture Analyser. Waxy amaranth starch was found to be slightly better than corn starch? when samples contain ing CMS with identical DS used at the same level were compared. Copyri ght (C) 1996 Elsevier Science Ltd