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