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

Table 3

Effect of gums on consistency coefficient () and flow behavior index () of sweet potato starch measured at 25, 35, and 45°C.

Temperature	Parameter	Conc. (%)	Control	Arabic	Xanthan	Cress seed	Fenugreek	Flaxseed	Okra
25°C	^†	0.5	21.03	16.34	22.49	13.72	20.89	21.00	13.16
		2.0	21.03	10.37	26.50	13.25	18.80	17.78	6.88
	^‡	0.5	0.42	0.37	0.35	0.40	0.36	0.37	0.41
		2.0	0.42	0.41	0.32	0.41	0.34	0.36	0.38
		0.5	0.99	0.97	0.99	0.99	0.99	0.99	0.99
		2.0	0.99	0.99	0.99	0.99	0.99	0.99	0.99
45°C		0.5	8.45	7.33	11.41	6.41	10.00	9.66	6.16
		2.0	8.45	5.06	16.18	6.33	8.95	9.05	3.11
		0.5	0.47	0.47	0.44	0.42	0.44	0.45	0.48
		2.0	0.47	0.48	0.38	0.47	0.41	0.45	0.48
		0.5	0.99	0.99	0.99	0.99	0.99	0.99	0.99
		2.0	0.99	0.99	0.99	0.99	0.99	0.99	0.99
65°C		0.5	7.08	7.02	9.72	5.68	8.29	7.87	5.26
		2.0	7.08	4.51	14.18	5.32	7.98	8.22	2.83
		0.5	0.43	0.40	0.43	0.41	0.40	0.42	0.43
		2.0	0.43	0.45	0.35	0.42	0.39	0.40	0.44
		0.5	0.99	0.99	0.99	0.99	0.99	0.99	0.99
		2.0	0.99	0.99	0.99	0.99	0.99	0.99	0.99

^†; indices are obtained by fitting the data to power law and ^‡ = flow behavior index (dimensionless).