Effect of hydrocolloids on the properties of wheat/potato starch mixtures

VARELA M.S.; NAVARRO A.S.; YAMUL D.K.

STARCH/STARKE

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2016

0038-9056

The physicochemical, pasting, thermal, viscoelastic and syneresis properties of 9 formulations prepared with wheat starch, potato starch and hydrocolloids (pectin, HPMC, arabic gum and KG) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. Starch gelatinization temperature decreased in presence of the hydrocolloids, while enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased pastes viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze?thaw cycle and no syneresis was observed in these gels stored at 4ºC.