Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Journal of Food Science and Technology
Amritpal KaurSeeratpreet Kaur

Abstract

The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g) and solubility index (17.5 %) and exhibited the highest paste viscosities. Addition of both gums improved peak viscosity, hot paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot paste and final viscosities and decreased peak viscosity. The noodles made from mung bean starch showed the most desirable characteristics in terms of the lowest-cooking loss and adhesiveness. The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness.

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Citations

Jul 15, 2016·Journal of Food Science and Technology·Simran Kaur AroraO P Chauhan
May 11, 2016·Journal of Food Science and Technology·Jatinder Pal SinghNarpinder Singh
Jul 14, 2016·Journal of Food Science and Technology·Amritpal KaurGulshan Mahajan
Aug 2, 2016·Journal of Food Science and Technology·Pimchada ItthivadhanapongGerhard Schleining
Oct 26, 2016·Journal of Food Science and Technology·Renjusha MenonM S Sajeev
Mar 17, 2017·Journal of Food Science and Technology·Raza HussainHosahalli S Ramaswamy
Mar 1, 2018·Journal of Food Science and Technology·Bruna CarbasCarla Brites
Dec 27, 2016·Journal of Food Science and Technology·Mina AkbarianElnaz Milani
Mar 25, 2019·Journal of Food Science and Technology·Amir AmiriMohammad Shahedi
Jun 18, 2019·Journal of Food Science and Technology·Xingli LiuMarie Laure Fauconnier
Jul 26, 2018·Journal of Food Science and Technology·Aujcharaporn Pongpichaiudom, Sirichai Songsermpong
Nov 20, 2019·Journal of Food Science and Technology·Raj KumarMeenakshi Goyal
May 30, 2021·International Journal of Biological Macromolecules·Sneh Punia BangarWilliam Scott Whiteside

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