The pasting behaviour and freeze–thaw stability of native starch and native starch–xanthan gum pastes

Brennan, Charles S.
Tan, Chew K.
Kuri, Victor
Tudorica, Carmen M.

¹Applied Food Research Group, University of Plymouth, Newton Abbot, Devon TQ12 6NQ, UK
²Institute of Food, Nutrition and Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
³Baking and Cereals Processing Department, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, UK

^*Correspondent: Fax: +64 6 350 5657; e-mail: [email protected]

(Received 14 April 2004; Accepted in revised form 23 April 2004)

International Journal of Food Science & Technology 39(10):p 1017-1022, December 2004.

Summary

The pasting properties, gelatinization profiles and freeze–thaw stability of natural waxy maize starches, pasted in the presence of xanthan gum (XG) and resistant starch, were evaluated using a Rapid Visco Analyser, together with turbidimetric analysis. Freeze–thaw stability was determined for four cycles over a 4 weeks period. The final viscosity of the pastes was unaffected by the addition of resistant starch (RS) whereas XG additions increased final viscosity. Addition of mixtures of combinations of XG and RS increased the peak viscosity of the starch pastes. Freeze–thaw stability (as estimated by the final viscosity of the pastes during a series of four freeze–thaw cycles) was improved with the addition of XG.