The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.

这项研究的目的是研究具有不同交联度的交联蜡质玉米淀粉（CLWMS）的挤出及其在燕麦粉（OF）配方中作为次要成分的功能。将CLWMS（18％）和OF（82％）水合至20％的水分含量，并以350 rpm的螺杆速度进行双螺杆挤出。在OF配方中CLWMS的低交联度（0.05％偏磷酸钠/三聚磷酸钠）增加了空隙率并降低了挤出物的断裂强度。与未改性的淀粉相比，低交联的淀粉更耐击穿并且具有更高的糊化粘度。CLWMS较高的交联水平限制了淀粉颗粒的溶胀并提高了OF配方的抗淀粉水平，但结构和质地特性非常差。