Although on the X-ray diffraction spectrums of the starch
samples with different salt levels (data not presented) there was no
evidence of crystallized NaCl (which could be due to the low levels
of salt in the samples), the state of NaCl (crystallized and/or
amorphous forms) and its effect on the water distribution in the
system can be of great importance.
Hsieh, Peng, and Huff (1990) reported that the addition of salt in
corm meals extruded using a twin-screw extruder caused
a decrease in the specific mechanical energy, die pressure, bulk
density and lightness of the extruded products. Salt also increased