Effect of processing temperature on morphology, crystallinity, functional properties, and in vitro digestibility of extruded corn and potato starches

Native and extruded corn and potato starches were evaluated for microstructure, functional characteristics, and in vitro digestibility. Extrusion treatments were carried out at temperatures of 100, 130, and 160°C with a screw speed of 100 rpm and a feed moisture of 18% using a twin-screw extruder. Starch extrudates revealed lower L* values than native starches. The L*, a*, and b* values of extruded starches decreased with the increase in the...