Effect of Feed Moisture During Extrusion Processing on the Instant, Pasting, and Rheological Properties of Potato Starch
Starch is widely used in many food applications. However, the poor dispersibility of native potato starch (PS) in water poses some challenges. In this study, PS was extruded at different feed moisture contents (20%, 30%, 40%, and 50%) using a twin‐screw extruder to improve the dispersibility and instant properties. T...