Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Table 1

Effect of gums on pasting properties of sweet potato starch.

Parameter	Conc. (%)	Control	Arabic	Xanthan	Cress seed	Fenugreek	Flaxseed	Okra
Peak viscosity (mPa·s)^†	0.5	^c	^e	^a	^d	^b	^c	^c
	2.0	^b	^f	^a	^e	^c	^d	^d
Breakdown viscosity (mPa·s)	0.5	^b	^e	^a	^b	^c	^d	^d
	2.0	^b	^e	^a	^d	^b	^c	^c
Final viscosity (mPa·s)	0.5	^e	^c	^d	^f	^a	^b	^b
	2.0	^d	^c	^a	^e	^b	^c	^bc
Setback (mPa·s)	0.5	^e	^a	^e	^b	^c	^d	^d
	2.0	^e	^b	^f	^c	^d	^a	^a
Pasting temp. (°C)	0.5	^b	^f	^a	^b	^d	^c	^e
	2.0	^b	^c	^a	^a	^c	^c	^c

Mean values with different superscripts within the same rows are significantly () different. ^†mPa·s = millipascal-second.