Abstract
The addition of 0, 0.01, 0.1 and 0.5% gellan gum was evaluated in 15 and 25% moisture corn grits that were extruded using either 1/1, 3/1 or 5/1 compression screws operating at 100 r.p.m. through both large and small dies at dough temperatures of either 100, 150 or 200°C. Resulting extruder torque and extrudate yield (Y), density (D), expansion ratio (ER), breaking strength (BS) and water absorption index (WAI) were measured. Gellan addition was found to not significantly influence Y, D, ER and BS. However, as gellan gum addition increased, so did WAI. Also, under certain specific formulation and extrusion combinations at both high and low dough temperatures, the addition of gellan significantly reduced extruder torque.
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