Comparative Study on Effects of Xanthan Gum at Different Concentrations on the Functional, Thermal, and Digestibility Characteristics of Corn and Sorghum Starch Extrudates

Abstract

The present study assesses the concentration dependent effect of xanthan gum, that is, 0%, 0.5%, 1%, and 2% (w/w), at 50% feed moisture, on the in vitro digestibility of corn and sorghum starch extrudates. Sorghum starch, being extracted from an underutilized and drought‐resistant crop, provides a promising alternative to corn starch in the future. X‐ray and Fourier transform infrared (FTIR) results show that xanthan gum at 1% has optimum synergistic interaction with corn and sorghum extrudates. The percent crystallinity, FTIR ratio (1047 cm−1/1022 cm−1) and melting enthalpy are minimum at 1% for both corn (ECX1) and sorghum (ESX1) extrudates along with maximum resistant starch (RS) fraction. The highest RS (70.51%) with the least predicted glycemic index (61.16) is observed for ESX1. Xanthan gum incorporation increases the peak viscosity and decreases the hardness of extrudates. The corn and sorghum extrudates prepared in the present study can be used for the development of low‐calorie products due to the increase in RS content.

Rheological, Textural, and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐Xanthan Gum and Corn‐Xanthan Gum Extrudates (RS3)

“…All the same, Shaikh et al. [ 35 ] concluded that retrograded corn starch powders exhibited lower paste viscosity as compared to its normal corn starch powders in concentrated solution of (40%), too. It was attributed to the amylose that had leached out of starch granules and would have restricted the water‐uptake and swelling of the dry powders.…”

“…The flow characteristics of mayonnaise samples were determined following the method of Gaur et al. [ 16 ] Initially, shear rate was increased from 0.1 to 200 s −1 (up‐curve) followed by decrease in shear rate from 200 to 0.1 s −1 (down curve). The shear stress was measured as a function of shear rate for both up and down curves.…”