Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches
作者： Amritpal Kaur , Khetan Shevkani , Narpinder Singh , Parul Sharma , Seeratpreet Kaur
DOI: 10.1007/S13197-015-1954-5
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摘要: The effect of xanthan and guar-gum on pasting noodle-making properties potato, corn mung bean starches was studied. Mung starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) (15.5 %). Potato swelling power (19.0 g/g) solubility index (17.5 %) exhibited paste viscosities. Addition both gums improved peak viscosity, hot viscosity final for starches; while starch, guar gum increased viscosities decreased viscosity. noodles made from most desirable characteristics in terms lowest-cooking loss adhesiveness. noodle cooking time loss, firmness cohesiveness.
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