Hydroxypropylated Starch as a Processing Aid to Improve Resistant Starch Total Dietary Fiber (TDF) Retention in Direct Expansion Extrusion Applications

摘要

A composition comprising from about 3% d.s.b. to about 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10% d.s.b. to about 50% d.s.b. of a second starch; and from about 15% d.s.b. to about 87% d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15% total weight to about 25% total weight water at a temperature from room temperature to about 200° C., to yield an extruded composition comprising less than about 5% total weight water.