Extrusion cooking effects on hydration properties of manioc starch

Extruded manioc starch was analysed for water absorption index (WAI) and water solubility index (WSI). Effects of extrusion temperature, feed moisture, screw speed and die diameter were studied applying surface response methodology. Moisture and temperature were the significant variables on WSI while WAI was also affected by screw speed. Maximum WAI was observed at 164-C, 24.7% moisture and 85.5 rpm. The higher values for WSI were obtained at low moisture and high temperature conditions