STUDIES ON STARCH-HYDROCOLLOID INTERACTIONS - EFFECT OF SALTS

Starch-gum interactions offer a wide scope in food product development by virtue of their ability to modify and control the texture of foods tuffs. In many food formulations starch and hydrocolloids are used wit h other ingredients, e.g. salts. The present work is an attempt to stu dy the effect of various salts such as sodium chloride, sodium sulphat e, potassium chloride, calcium chloride and sodium phosphate on corn s tarch and xanthan combinations. The results are interpreted with respe ct to changes in viscosity and gelatinization temperature when the sta rch was pasted with xanthan (0-0 . 25% w/v) in the presence of salts ( 0-2% w/v) as measured in a Brabender amylograph. The pastes so obtaine d were also studied for their theological profile on a Haake viscomete r to confirm the effect under varying shear rates.