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All 3, 4 and 5% potato starch gels containing either κ-carrageenan, guar gum or xanthan gum were prepared and their stability in terms of rheological and textural properties was checked on 30 day storage. It was shown that rheology of these binary potato starch – non-starchy hydrocolloid mixtures could be controlled by anionic character of the admixed hydrocolloid. Depending on the hydrocolloid added,...
Brabender viscography and flow curves were taken for cassava, corn, oat and potato starch–xanthan gum binary blends of widely varying component proportions. Xanthan gum causing water deficiency in the granule environment complicated the course of gelation. Thermodynamic incompatibility of starches and that of gum additionally complicated the pattern of the Brabender characteristics of gelation. Consistency...
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