Xanthan gum as an alternative to replace fat for coating and flavoring the extruded snacks

Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10–20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this study as a fat replacer. Impact of aqueous xanthan gum (Xg) solutions (0.25, 0.5, 1.0%) under two pH conditions (3.5 and 7.0) on structural and sensory characteristics of extruded snacks was analyzed. Rheological features of the coating solutions, as flow behaviour and viscoelastic profile (storage and loss moduli), were assessed. Texture analysis, to evaluate the snacks firmness and moisture content, water activity, retraction, and agglomeration index of the coated snacks, were also evaluated. Results for the aqueous Xg coatings were very encouraging showing good coating properties, not damaging the texture of the extrudates or causing agglomeration. Sensory analysis reflected a good overall acceptability of these snacks, as compared to oil-coated snacks. Therefore, xanthan gum should be used by the industry, to replace fat, on extruded snacks flavor coating solutionsinfo:eu-repo/semantics/publishedVersio

Evaluation of sesamum gum as an excipient in matrix tablets

In developing countries modern medicines are often beyond the affordability of the majority of the population. This is due to the reliance on expensive imported raw materials despite the abundance of natural resources which could provide an equivalent or even an improved function. The aim of this study was to investigate the potential of sesamum gum (SG) extracted from the leaves of Sesamum radiatum (readily cultivated in sub-Saharan Africa) as a matrix former. Directly compressed matrix tablets were prepared from the extract and compared with similar matrices of HPMC (K4M) using theophylline as a model water soluble drug. The compaction, swelling, erosion and drug release from the matrices were studied in deionized water, 0.1 N HCl (pH 1.2) and phosphate buffer (pH 6.8) using USP apparatus II. The data from the swelling, erosion and drug release studies were also fitted into the respective mathematical models. Results showed that the matrices underwent a combination of swelling and erosion, with the swelling action being controlled by the rate of hydration in the medium. SG also controlled the release of theophylline similar to the HPMC and therefore may have use as an alternative excipient in regions where Sesamum radiatum can be easily cultivated