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Properties of Pregelatinized Starch via IECT by Email Backup is a document available to read on EtoBox.
This study investigated the physicochemical and structural properties of pregelatinized rice starch prepared using improved extrusion cooking technology (IECT). Pregelatinized starch samples were made from rice starch at different moisture contents ranging from 30-70% and processed using IECT. The pregelatinized starch samples produced had higher water solubility and absorption compared to native starch. They also exhibited improved gel stability and reduced short-term retrogradation based on their pasting
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