Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Table 2

Effect of gums on , , , and as determined from equations (1) and (2).

Gum type	Gum (%)
Control	—	1.774	0.134	0.98	1.007	0.306	0.99
Arabic	0.5	2.085	0.144	0.91	0.941	0.337	0.99
	2.0	1.747	0.110	0.92	0.833	0.338	0.99
Xanthan	0.5	1.720	0.152	0.98	1.046	0.272	0.99
	2.0	1.887	0.149	0.99	1.203	0.217	0.99
Cress seed	0.5	1.997	0.196	0.90	1.126	0.325	0.99
	2.0	1.985	0.196	0.88	1.116	0.306	0.99
Fenugreek	0.5	1.972	0.127	0.98	1.043	0.318	0.99
	2.0	1.974	0.141	0.98	1.145	0.282	0.99
Flaxseed	0.5	1.902	0.118	0.97	1.054	0.307	0.99
	2.0	1.935	0.151	0.98	1.078	0.307	0.99
Okra	0.5	1.874	0.188	0.95	1.021	0.309	0.99
	2.0	1.638	0.180	0.95	0.821	0.317	0.99