title: Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches.
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.
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
authors.forename: Amritpal
authors.identifier: 0000-0003-2976-9940
authors.initials: A
authors.lastname: Kaur
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
authors.forename: Khetan
authors.initials: K
authors.lastname: Shevkani
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
authors.forename: Narpinder
authors.initials: N
authors.lastname: Singh
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
authors.forename: Parul
authors.initials: P
authors.lastname: Sharma
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
authors.forename: Seeratpreet
authors.initials: S
authors.lastname: Kaur
keywords: Gums; Noodle; Pasting; Starch; Texture