Effect of Arabic Gum on Pasting and Rheological Properties of Potato Starch

Abstract:

Effect of arabic gum on pasting and rheological properties of potato starch were studied.Pasting properties of the mixed systems in water,salt,acid and sucrose solutions were determined by RVA(rapid viscosity analyzer).The results indicated that peak viscosity of the potato starch during pasting decreased with increasing arabic gum concentration in water.The mixed systems had better stabilities under heating,but worse stabilities during cooling.The viscosity of mixed pasts slightly decreased in salt and acid solutions,but significantly increased by sucrose addition.Flow tests showed that all pastes exhibited shear-thinning behavior in which the hysteresis loop areas were significantly decreased by arabic gum addition.