The pasting behavior of native Water Chestnut Starch – hydrocolloids mixtures was studied. The effect of Xanthan, Guar, Carboxy Methyl Cellulose and Acacia on Water Chestnut Starch was examined by using micro Viscoamylograph. It was noticed that all hydrocolloids greatly modify the pasting properties of water chestnut starch. Results showed that gelatinization temperature of water chestnut starch was increased by the addition of gum acacia at 0.3 % concentration, whereas guar gum decreased at the same concentration as compared to native water chestnut starch. Xanthan gum and guar gum significantly increased peak viscosity at 0.1 – 0.3 %, but gum acacia at only 0.3 % addition. The breakdown was greatly enhanced by the addition of xanthan gum at 0.1-0.3 % concentrations, but the retrogradation was mostly influenced due to the presence of guar gum at 0.3 %. These results showed that hydrocolloids modify the properties of native water chestnut starch, which can provide a great potential for use in different food products.

water chestnut; gelatinization properties; amylography; hydrocolloids

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia