Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved.
Department of Food Science & Technology, University of Karachi, University Road, Karachi-75270, Pakistan. Electronic address: anjumnawab@uok.edu.pk.
Anjum
A
Nawab
Department of Food Science & Technology, University of Karachi, University Road, Karachi-75270, Pakistan. Electronic address: ferozalam@uok.edu.pk.
Feroz
F
Alam
Department of Food Science & Technology, University of Karachi, University Road, Karachi-75270, Pakistan. Electronic address: abdul.haq@uok.edu.pk.
Muhammad Abdul
MA
Haq
Department of Food Science & Technology, University of Karachi, University Road, Karachi-75270, Pakistan. Electronic address: abidhasnain@uok.edu.pk.
Abid
A
Hasnain
D065966:Absorption, Physicochemical; D019649:Food Industry; D005615:Freezing; D005685:Galactans / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry
D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D014867:Water; D013213:Starch; C007894:guar gum; C002563:xanthan gum
Freeze-thaw stability; Gel firmness; Mango kernel starch; Pasting properties; Swelling power