CONICET | Buscador de Institutos y Recursos Humanos

The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nineformulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC,arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloidsdecreased the water solubility index and water absorption capacity but did not modify theswelling power of starch granules. The starch gelatinization temperature decreased in thepresence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization rangetemperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KGincreased and arabic gum had no effect. On the other hand, the pasting temperature was notmodified by the presence of hydrocolloids. All the blends behaved as solid as the storage moduluswas higher than the viscous modulus within all the frequency range assayed. Viscouscharacteristics were improved with the addition of pectin and HPMC. The presence ofhydrocolloids increased the stability of the gelled starch mixtures to freeze?thaw cycle and nosyneresis was observed in these gels stored at 4°C.