STARCH-GALACTOMANNAN INTERACTIONS - FUNCTIONALITY AND RHEOLOGICAL ASPECTS

Incorporation of hydrocolloids into starch pastes modifies the rheolog ical properties and also causes a synergistic increase in viscosity. T hese have been utilized in stabilizing products such as industrial dai ry desserts and puddings. In the present work, an attempt has been mad e to study the interaction of corn starch and the less-explored waxy A maranthus paniculatas starch at 5% w/v with the widely used galactoman nans, 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 gelatin ization temperature, when heated in a Brabender amylograph. Some funct ional properties (e.g. freeze-thaw stability and stability under canni ng conditions) were also studied.