Effect of Non‐Starch Polysaccharides on the Pasting, Gel, and Gelation Properties of Taro (Colocasia esculenta) Starch

This study aims to assess the influence of various non‐starch polysaccharides at different concentrations (0.2%, 0.4%, and 0.6%) on the physicochemical, pasting, and gel properties of taro starch. Guar and xanthan gum appear to reduce the swelling power at higher temperatures while CMC improves it. Least gelation studies show that xanthan and guar gums are effective in producing firm gel at 6 and 8% of starch concentration, respectively. All hydrocolloids are found to be effective in decreasing syneresis and increase the stability of starch gel against repeated freeze−thaw (FT) cycles. The pasting properties of taro starch are greatly affected by all hydrocolloids and it is observed that guar and xanthan gums improve its peak viscosity even at the lowest concentration. The initial pasting temperature of taro starch is found to increase with gum arabic concentration while a significant decrease is noted with both guar gum and CMC which is an indication of ease in gelatinization. Xanthan and arabic gums are effective in controlling the set back of taro starch paste. The results indicate that different ratios of taro starch and hydrocolloids mixtures can play an important role as a functional additive in order to improve the quality of various processed food products. The influence of various non‐starch polysaccharides (guar, xanthan, carboxymethyl cellulose, and arabic gum) at different concentrations (0.2%, 0.4%, and 0.6%) on physicochemical, pasting, and gel properties of taro starch is assessed. Results indicate that different ratios of taro starch and hydrocolloids mixture can play an important role as a functional additive that improves the quality of various processed food products.