Ekstruderede levnedsmidler indeholdende stivelse med højt indhold af amylose

摘要

A method for preparing a dry, extruded food, comprising the steps: (a) formulating a food for extrusion, said food comprising 1-15% water and an effective amount, up to 75% by weight, of a solubilized high amylose starch, selected from the group consisting of (1) a spray-dried, non-granular high amylose starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully predispersed; (2) a spray-dried, uniformly gelatinized high amylose starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, these starch granules being in the form of loosely-bound agglomerates or individual granules; (3) an enzymatically debranched soluble starch which comprises at least 65% amylose; (4) an enzymatically debranched, gelatinized starch, containing crystalline short chain amylose which comprises at least 65% amylose; (5) a pre-extruded, fully predispersed high amylose starch; and (6) a combination thereof; and (b) extruding the food at a temperature of up to 160 DEG C and a pressure of up to 35.2 Kg/cm<2> (500 psi), wherein the dry, extruded food is characterized by a crisp texture and by resistance to migration of water, oil and air into and out of the food.