Variable Property
UD (kg/m3) BD (kg/m3) ER (-) WAI (-) WSI (%) PDI (%) L (-) a (-) b (-)
Gum (-)
Xanthan 1011a 461a 0.99a 5.12a 10.96b 71.63b 48.5a 5.9a 23.9a
(180) (95.0) (0.07) (1.80) (4.90) (16.80) (2.85) (1.44) (2.99)
Guar 994a 424a 1.02a 6.02a 11.30b 58.09c 50.3a 5.6a 23.6a
(111) (82.0) (0.12) (1.70) (5.40) (13.50) (5.64) (0.96) (1.97)
Wheat Gluten 1054a 442a 1.03a 3.18b 11.12b 70.65b 48.6a 5.9a 23.4a
(96) (105.0) (0.13) (0.55) (6.30) (15.40) (4.50) (1.22) (1.81)
CMc 1035a 443a 1.04a 4.86a 9.96b 71.53b 49.5a 5.8a 24.1a
(208) (76.0) (0.23) (1.78) (2.88) (8.70) (7.27) (1.33) (3.07)
Pullulan 1017a 446a 0.99a 2.92b 17.31a 88.11a 48.0a 5.2a 20.3b
(106) (52.0) (0.13) (0.70) (7.78) (6.31) (4.46) (0.40) (3.67)
where, UD: Unit density; BD: Bulk density; ER: Expansion ratio; WAI: Water absorption index; WSI: Water solubility index; PDI: Durability index; L: Lightness; a: redness;
b: yellowness; Parentheses indicate ±1 standard deviation; means followed by similar letters for a given dependent variable are not significantly different at P < 0.05 among treatments.
Table 2: The main effect of source of gum on extrudates’ physical properties.