INDEX moisture absorption, effect

Fig. 55.—Effect of extrusion temperature on expansion (solid points), water absorption index (open points), water solubility index (stars), and viscosity at 50°C (triangles) of tapioca starch. (Initial moisture content was 22% on dry starch basis.) (Reprinted with permission of C. Mercier, R. Charbonniere, J. Grebaut, and J. F. de la Gueriviere, Cereal Chem., 57 (1980) 4-9.)...

Fig. 1. Effects of extrusion temperature on expansion ( ), breaking strength (+), viscosity at 50°C (a), water absorption index (O), and water-solubility index (x) of extruded products from corn grits. Initial moisture content before extrusion was 18.2% by weight (69).

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