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

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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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Acknowledgments

AK acknowledges SERB-MOFPI, New Delhi for financial support in the form of a research project (SERB/MOFPI/0043/2013).

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India

    Amritpal Kaur, Khetan Shevkani, Narpinder Singh, Parul Sharma & Seeratpreet Kaur

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  1. Amritpal Kaur
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  2. Khetan Shevkani
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  3. Narpinder Singh
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  4. Parul Sharma
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  5. Seeratpreet Kaur
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Correspondence to Amritpal Kaur.

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Highlights

Potato, corn and mung starches were evaluated for physicochemical, pasting and noodle-making properties

Guar and xanthan gums were used to improve noodle-making properties of the starches

The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness

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Kaur, A., Shevkani, K., Singh, N. et al. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 52, 8113–8121 (2015). https://doi.org/10.1007/s13197-015-1954-5

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  • DOI: https://doi.org/10.1007/s13197-015-1954-5

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