Gum source Interactions  Extrudate properties
UD(kg/m3) BD(kg/m3) ER(-) WAI(-) WSI(%) PDI(%) L(-) a(-) b(-)
Xanthan GL <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001
SS 0.2651 <.0001 <.0001 0.2601 0.1578 0.003 0.1671 <.0001 0.0004
GL×SS 0.4714 <.0001 0.009 0.6844 0.2265 <.0001 0.1420 0.0002 0.0002
Guar GL <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001
SS 0.0789 0.0020 0.9732 0.9031 0.0133 <.0001 <.0001 0.7996 0.0332
GL×SS 0.0357 <.0001 0.1278 0.4367 0.0003 <.0001 <.0001 0.4811 0.0010
Wheat gluten GL 0.0002 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001 <.0001

<.0001

SS 0.1440 <.0001 0.0002 0.9397 0.0342 0.2877 0.0134 0.1836 0.5972
GL×SS <.0001 <.0001 <.0001 0.969 0.4662 0.0688 0.2619 0.2117 0.1122
CMC GL 0.0074 <.0001 0.6944 <.0001 <.0001 <.0001 <.0001 <.0001

<.0001

SS 0.2902 0.1438 0.4042 0.0010 0.7023 0.0432 0.0171 0.7376 0.6711
GL×SS 0.3678 <.0001 0.2669 0.4852 0.2218 0.0010 0.0556 0.5752 0.0792
Pullulan GL <.0001 0.0008 <.0001 <.0001 <.0001 <.0001 <.0001 0.0143

<.0001

SS 0.5034 0.1845 0.0001 0.1155 0.4198 0.9184 0.9883 0.0105 0.0008
GL×SS <.0001 0.3666 0.0010 0.0952 0.401 0.1295 0.8807 0.1444 0.1416
Table 6: Interaction effects of extrudate properties due to source of gums, screw speed and gum levels (p values).