Pregelatinizied starch production by extruder and traditional method

This thesis aims to compare the production of pre-gelatinized starch using extruder and traditional methods. Wheat starch was used as the primary material in the research. Pre-gelatinized starch is a commonly used ingredient in the food industry due to its ability to rapidly absorb water and swell. The study examines the physical and chemical properties of pre-gelatinized starch produced by both methods in detail. The extruder method involves processing the starch under high temperature and pressure using a single-screw extruder. In contrast, the traditional method entails mixing the starch with water, heating it to the gelatinization temperature, and then drying the resulting gel. The study analyzed the water absorption capacity, solubility, gelatinization temperature, color properties, microstructural characteristics, and chemical structures of the pre-gelatinized starch produced by both methods. Water absorption capacity was determined by centrifugation, gelatinization temperature was measured using differential scanning calorimetry (DSC), color measurements were conducted using a Hunter colorimeter, microstructural properties were assessed with a scanning electron microscope (SEM), and chemical structure analyses were performed using Fourier transform infrared (FT-IR) spectroscopy. The results showed that the pre-gelatinized starch produced by the extruder method had a higher water absorption capacity (8.28 g/g) and solubility (7.57%) compared to the starch produced by the traditional method (5.59 g/g and 1.21%, respectively). Additionally, the gelatinization temperature of starch produced by the extruder method (114.06 °C) was higher than that of starch produced by the traditional method (95.76 °C). This indicates that the extrusion process significantly alters the molecular structure of the starch, resulting in higher water absorption capacity and solubility. Color analyses revealed that starch produced by the extruder method was lighter and less yellowish. FT-IR analyses indicated significant changes in the chemical structure of the starch due to the extruder method. SEM analyses showed that the extruder method produced smaller and more homogeneous starch granules. These findings suggest that the extruder method, with its rapid processing and improved functional properties, is suitable for industrial-scale applications. The traditional method, on the other hand, may be preferred for applications where the natural structure of the starch is desired. In conclusion, this study provides valuable insights into which method should be preferred under different circumstances for the production of pre-gelatinized starch.