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Physicochemical changes and resistant-starch content of extruded cornstarch with and without storage at refrigerator temperatures

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 ◦C and at screw speeds in the range 200–360 rpm. The e...

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Bibliographic Details
Main Authors:	Neder Suárez, David, Amaya Guerra, Carlos Abel, Quintero Ramos, Armando, Pérez Carrillo, Esther, Alanís Guzmán, María Guadalupe de Jesús, Báez González, Juan Gabriel, García Díaz, Carlos Leonel, Núñez González, María Adriana, Lardizábal Gutiérrez, Daniel, Jiménez Castro, Jorge
Format:	Article
Language:	English
Published:	2016
Online Access:	http://eprints.uanl.mx/14765/1/16.pdf

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