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International Journal of Food Properties Volume 5, 2002 - Issue 2
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Original Articles

EFFECT OF CHEMICAL AGENTS ON PHYSICAL AND RHEOLOGICAL PROPERTI ES OF STARCH-GUAR GUM EXTRUDATES

Augustine Adamu Department of Animal Sciences, School of Agricultural Technology, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria; Southern Yangtze University, (Formerly Wuxi University of Light Industry) Foreign Building Room 401, 170 Huihe Road, Jiangsu, Wuxi-214036, P.R. China
&
Zheng Yu Jin Southern Yangtze University, (Formerly Wuxi University of Light Industry) Foreign Building Room 401, 170 Huihe Road, Jiangsu, Wuxi-214036, P.R. China
Pages 261-275 | Received 14 Jan 2001, Accepted 07 May 2001, Published online: 06 Feb 2007

Figures & data

Table 1. Effect of Chemical Additives on Paste Viscosity (BU)

Figure 1. Viscosity of extruded starch-guar mixture as affected by chemical agents.

Figure 1. Viscosity of extruded starch-guar mixture as affected by chemical agents.

Figure 2. Effect of chemical agents on apparent viscosity of extruded starch-guar gum mixture.

Figure 2. Effect of chemical agents on apparent viscosity of extruded starch-guar gum mixture.

Table 2. Effect of Chemical Additives on Water Solubility (%)a,b

Table 3. Analysis of Variance Results for Effect of Chemical Agents and Gum on Water Solubility

Table 4. Effect of Chemical Additives on Blue Valuea,b

Table 5. Analysis of Variance Results for Effect of Chemical Agents and Gum on Blue Value

Table 6. Effect of Chemical Agents on Expansion Ratioa,b

Table 7. Analysis of Variance Results for Effect of Chemical Agents and Gum on Expansion Ratio

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Related Research Data

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour.
Source: Springer Science and Business Media LLC

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