Extrudates of Starch-Xanthan Gum Mixtures as Affected by Chemical Agents and Irradiation
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 816–820, July 1997
How to Cite
HANNA, M. A., CHINNASWAMY, R., GRAY, D. R. and MILADINOV, V. D. (1997), Extrudates of Starch-Xanthan Gum Mixtures as Affected by Chemical Agents and Irradiation. Journal of Food Science, 62: 816–820. doi: 10.1111/j.1365-2621.1997.tb15462.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 7/20/96; revised 2/13/97; accepted 3/1/97.
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.