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Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum

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Abstract

Starch–hydrocolloids blends have been used in foods to provide texture, moisture retention and desirable pasting and rheological properties. The study was aimed to assess the influence of addition of selected gum hydrocolloids like guar gum and xanthan gum at varied concentration of 1, 1.5 and 2% on the physicochemical, pasting and rheological properties of colocasia starch. The addition of gums significantly improved the water absorption, swelling power and solubility of colocasia starch. The results showed that the addition of gums increased the paste viscosities, storage and loss (G′ and G″) modulus and pseudoplastic behavior of the starch gels but reduced the retrogradation tendency of colocasia starch. Xanthan gum exerted a more pronounced effect in modifying the pasting and rheological properties of colocasia starch.

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Authors and Affiliations

  1. Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, 124001, India

    Kavita Yadav, Baljeet S. Yadav, Ritika B. Yadav & Nidhi Dangi

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  1. Kavita Yadav
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  2. Baljeet S. Yadav
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  3. Ritika B. Yadav
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Correspondence to Baljeet S. Yadav.

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Yadav, K., Yadav, B.S., Yadav, R.B. et al. Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum. Food Measure 12, 2666–2676 (2018). https://doi.org/10.1007/s11694-018-9884-3

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