Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre

•White sauces were thickened with waxy rice and tapioca starches.•High-amylose maize starch was used as a source of resistant starch (RS2).•Steady-state and dynamic assays were correlated using generalized Cox–Merz rule.•Arrhenius equation was used to assess effects of temperature on consistency.•Sensory acceptance test was conducted. This study was conducted to examine the physicochemical and sensory properties of gluten-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylose maize starch (HAMS) as the source of resistance starch RS2 type. Herschel–Bulkley model (H–B) was successfully used to describe the flow behavior of WSs. Temperature had a notable effect on the derived from H–B relation parameters and the Arrhenius equation was applied to describe changes in consistency. The values of storage modulus (G′) were higher than those of loss modulus (G″) with loss tangent between 0.1 and 1.0 within the tested frequency range of 0.1–50Hz. Generalized Cox–Merz rule was used to correlate the steady shear properties to viscoelasticity of WSs. Consumers were tolerant to the presence of HAMS and mostly interested in consuming WSs containing 3.0–3.5wt% WRS and 2.5–3.0wt% TS.