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Effects of Gelatinization and Moisture Content of Extruded Starch Pellets on Morphology and Physical Properties of Microwave-Expanded Products

¹Foods R&D Center, Cheiljedang Corporation, Seoul 152-050, Korea. ²Graduate School of Biotechnology, Korea University, Seoul 136-701, Korea. ³Corresponding author. E-mail: limst@mail.korea.ac.kr Phone: 82-2-3290-3435, Fax: 82-2-927-5201.

Extruded pellets were prepared from normal corn starch using a corotating twin-screw extruder (25:1 L/D ratio, 31 mm diameter screw), and then expanded by heating in a conventional microwave oven for 70 sec. The effects of gelatinization level and moisture content of the extruded pellets on the morphology and physical properties of the microwave-expanded products such as puffing efficiency, expansion bulk volume, and bulk density were investigated. The expanded shape and air cell structure differed according to the degree of gelatinization of the pellets. Maximum puffing efficiency and expansion volume with the pellets containing 11% moisture were achieved at 52% gelatinization. For this level of gelatinization, starch was extruded at 90°C barrel temperature. In addition, the moisture content of the pellets critically affected the expansion behavior. The maximum puffing efficiency and expansion volume were achieved in a moisture range of 10~13%. For optimum product shape and uniform air cell distribution, the pellets should undergo sudden release of the superheated vapor during the microwave-heating. The expansion by microwave-heating was optimized at ≈50% gelatinization.