LAUSR

BACKGROUND The hydrocolloids incorporation into starch dispersions modifies the techno-functional properties such as gelatinization, retrogradation, syneresis and texture, among others, the main function would be the improvement of these properties and promote greater stability of starch gels. Thus, the main objective of this study was to evaluate the effect of adding colloids (guar gum and xanthan gum) on the texture properties (hardness, elasticity, cohesiveness and gumminess) and syneresis of the starch gels made from the common variety of arrowroot. An analysis of variance (ANOVA) and regression was carried out in order to analyze the effects of the treatments and variables with their respective interactions. RESULTS The addition of guar gum and xanthan gum influenced the stability of the starch gels studied, and it was capable of reducing syneresis even at low concentrations, with a greater effect for xanthan gum. Both gums were capable of inhibiting syneresis at concentrations above 0.50%, throughout the storage time studied (5 days). The addition of these hydrocolloids was also shown to influence the following texture parameters: hardness, cohesiveness and gumminess, but showed no effect on gel elasticity. CONCLUSION The addition of hydrocolloids showed itself as an alternative to increase the stability and enhance the texture properties of the starch gels variety of arrowroot. This article is protected by copyright. All rights reserved.