Abstract
SummaryThe pasting properties, gelatinization profiles and freeze–thaw stability of natural waxy maize starches, pasted in the presence of xanthan gum (XG) and resistant starch, were evaluated using a Rapid Visco Analyser, together with turbidimetric analysis. Freeze–thaw stability was determined for four cycles over a 4 weeks period. The final viscosity of the pastes was unaffected by the addition of resistant starch (RS) whereas XG additions increased final viscosity. Addition of mixtures of combinations of XG and RS increased the peak viscosity of the starch pastes. Freeze–thaw stability (as estimated by the final viscosity of the pastes during a series of four freeze–thaw cycles) was improved with the addition of XG.
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