Extrudates of starch-xanthan gum mixtures as affected by chemical agents and irradiation

• Published in: Journal of food science Vol. 62; no. 4; pp. 816 - 820
• Main Authors: Hanna, M.A. (University of Nebraska, Lincoln, NE.), Chinnaswamy, R, Gray, D.R, Miladinov, V.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.1997; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ALIMENTOS; ALMIDON; AMIDON; Biological and medical sciences; Carbohydrates; EXTRUDED FOODS; EXTRUSION; Food industries; Food irradiation; Food science; FOODS; Fundamental and applied biological sciences. Psychology; GOMA XANTAN; GOMME XANTHANE; IRRADIACION; IRRADIATION; PRODUIT ALIMENTAIRE; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; RHEOLOGICAL PROPERTIES; STARCH; Starch and starchy product industries; viscosity; xanthan; XANTHAN GUM; Viscosity; Starch; Chemical compound; Xanthan gum; Crosslink agent; Fabrication property relation; Physical properties; Mixture; Property formulation relationship; Irradiation; Polysaccharide; Expansion; Extruded product; Rheological properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1997.tb15462.x

Mixtures of starch, xanthan gum and either polyvinyl alcohol, epichlorohydrin, valeric acid or adipoyl chloride were extruded. Properties of extrudates including apparent viscosity, water solubility, water absorption indices and extrudate expansion were measured for different proportions of xanthan gum, 70% amylose starch (with or without irradiation) and chemical agents. Extrusion with chemical agents and irradiation changed physical properties of both starch and xanthan gum. Expansions of extrudates were higher than that of starch. Viscosity of extrudates increased with xanthan gum concentration. The addition of 1% (w/w) polyvinyl alcohol had the greatest effect of the chemical agents. Irradiation increased the apparent viscosity of starch-xanthan gum mixtures