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Extrudates of Starch‐Xanthan Gum Mixtures as Affected by Chemical Agents and Irradiation
Author(s) -
HANNA MILFORD A.,
CHINNASWAMY RANGAN,
GRAY DARREN R.,
MILADINOV VESSELIN D.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15462.x
Subject(s) - xanthan gum , starch , epichlorohydrin , chemistry , polyvinyl alcohol , amylose , viscosity , absorption of water , solubility , extrusion , polysaccharide , modified starch , aqueous solution , food science , chemical engineering , organic chemistry , materials science , rheology , composite material , engineering
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 exrudate 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 starchxanthan gum mixtures.