Effects of extrusion cycles on the formation of type 3 resistant starch

The present work was to evaluate the formation of type III resistant starch in Hylon VII starch by the cycle’s extrusion process. The starch was subjected to three extrusion cycles. Starch viscosity, structural and thermal properties were determined. Results have shown that thermal properties had a decrease in the enthalpy, a decrease in the viscosity, and a loss in the crystallinity pattern because of the cycle’s extrusion. The type III resistant starch decreased for each extrusion cycle, due to the gelatinization process that occurred during the extrusion cycles.