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

Table 4

Effect of gums on the TPA of sweet potato starch.

Parameters	Conc. (%)	Control	Arabic	Xanthan	Cress seed	Fenugreek	Flaxseed	Okra
Hardness (N)	0.5	^cd	^a	^d	^b	^b	^c	^c
	2.0	^d	^a	^e	^bc	^cd	^ab	^a
Cohesiveness	0.5	^b	^a	^b	^a	^b	^a	^b
	2.0	^c	^b	^d	^b	^c	^a	^c
Springiness (mm)	0.5	^b	^c	^a	^d	^e	^cd	^b
	2.0	^b	^bc	^a	^d	^d	^c	^b
Adhesiveness (mJ)	0.5
	2.0	^b	^b	^c	^b	^c	^c	^a
Chewiness (N·mm)	0.5	^d	^a	^d	^b	^c	^c	^cd
	2.0	^d	^ab	^e	^c	^d	^a	^bc

Mean values with different superscripts within the same rows are significantly () different.