Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories

Aerated starch products are a staple of the food industry, with particular relevance in snack market. Water plays crucial role formation such due to its utility both as blowing agent and plasticiser. Amylose/amylopectin ratio shear traditionally also important factors expansion. In this study, waxy, normal high amylose maize variants were expanded using rice-cake style popping head at water contents between 0% 24%. This range was achieved by drying material 105 °C then rehydrating suspension over 50 until desired content reached prior popping. Sample types further subdivided into low (native) (extruded) processing Processing history, all influenced interaction properties popped products. However, density largely governed little apparent influence other factors. An optimum produce low-density (and therefore desirability industry) identified region ~15–21% water. Samples below exhibited suboptimal expansion whilst those higher experienced violent blowout.