Extrudates of starch-xanthan gum mixtures as affected by chemical agents and irradiation
- 1. University of Nebraska, Lincoln (United States)
Description
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
Additional details
Publishing Information
- Journal Title
- Journal of Food Science
- Journal Volume
- 62
- Journal Issue
- 4
- Journal Page Range
- p. 816-820
- ISSN
- 0022-1147
INIS
- Country of Publication
- United States
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45085764
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- ABSORPTION; ABUNDANCE; CHLORIDES; CONCENTRATION RATIO; EXTRUSION; FOOD; IRRADIATION; PHYSICAL PROPERTIES; PVA; STARCH; VALERIC ACID; VISCOSITY; XANTHAN GUM
- Descriptors DEC
- ALCOHOLS; CARBOHYDRATES; CARBOXYLIC ACIDS; CHLORINE COMPOUNDS; DIMENSIONLESS NUMBERS; FABRICATION; HALIDES; HALOGEN COMPOUNDS; HYDROXY COMPOUNDS; MATERIALS WORKING; MONOCARBOXYLIC ACIDS; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC POLYMERS; POLYMERS; POLYSACCHARIDES; POLYVINYLS; REAGENTS; SACCHARIDES; SORPTION
Optional Information
- Notes
- ARN: US1997076768