Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch

Tamarind seed gum (TSG) is a cold‐swelling hydrocolloid with remarkable processing stability and starch synergy. Its use in direct expanded extruded foods has not been documented. The thermal and pasting viscosity properties of six TSG (0%, 0.5%, 1.0%, 2.5%, 5.0%, and 7.5% TSG) and native corn starc...

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