Starch-galactomannan interactions: functionality and rheological aspects

Incorporation of hydrocolloids into starch pastes modifies the rheological properties and also causes a synergistic increase in viscosity. These have been utilized in stabilizing products such as industrial dairy desserts and puddings. In the present work, an attempt has been made to study the interaction of corn starch and the less-explored waxy Amaranthus paniculatas starch at 5% w/v with the widely used galactomannans, namely guar gum and locust bean gum, in the concentration range 0–0.2% w/v, with respect to changes in paste viscosity and the gelatinization temperature, when heated in a Brabender amylograph. Some functional properties (e.g. freeze-thaw stability and stability under canning conditions) were also studied.