Scribd
Upload
24 views5 pages

70 548

This study investigates the glass transition temperatures (Tg) of corn flour extrudates and their relationship with processing-induced fragmentation and sensory attributes. The results indicate that Tg decreases with increased specific mechanical energy (SME) during extrusion, and moisture content also significantly affects Tg. The findings suggest that Tg measurements can be used to optimize extrusion conditions and improve the stability and shelf life of extruded products.

Uploaded by

Lyncent Sumaoang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
24 views5 pages

70 548

This study investigates the glass transition temperatures (Tg) of corn flour extrudates and their relationship with processing-induced fragmentation and sensory attributes. The results indicate that Tg decreases with increased specific mechanical energy (SME) during extrusion, and moisture content also significantly affects Tg. The findings suggest that Tg measurements can be used to optimize extrusion conditions and improve the stability and shelf life of extruded products.

Uploaded by

Lyncent Sumaoang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
Glass Transitions of Extrudates: Relationship with Processing-Induced Fragmentation and End-Product Attributes GONUL KALETUNC and KENNETH J. BRESLAUER' ABSTRACT We used differential scanning calorimetry to measure glass transition temperatures (7,) for two types of cornflour extrudates that differed primarily in thelr amylose-to-amylopectin ratios. Our experiments were

You might also like