Abstract
Abstract Sugars and hydrocolloids are used in starch-based product formulations during processing for improving the final quality of foods. Effect of sucrose (0–30%) on thermal and pasting properties of 5% w/w tapioca starch (TS) – xanthan gum (Xan) mixtures was investigated using differential scanning calorimeter (DSC), rapid visco-analyser (RVA) and rheometer. Sucrose increased gelatinization temperatures and enthalpies of TS and TS/Xan dispersions. RVA pasting temperatures, peak viscosity, final viscosity, breakdown and setback values of TS/Xan mixtures increased with increasing sucrose concentration ( p
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