Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Pasting and functional properties of water chestnut starch (WCS) alone and mixture of WCS and xanthan gum (XG) were determined by addition of NaCl (0.5, 1, and 2%) at fixed water chestnut starch (5%) and xanthan gum (0.3%) concentration. Results indicated that presence of NaCl had a significant impact on functional and pasting properties of both WCS alone and WCS – XG mixture. Pasting temperature of WCS and WCS – XG mixture increased linearly with increasing salt content, whereas a reverse trend was observed in peak viscosity and sets back in case of WCS alone. It was found that addition of NaCl decreased the swelling power of WCS alone, while it increased in case of WCS – XG mixture. The water absorption of WCS – XG improved drastically by the addition of NaCl while a rapid decline in syneresis was observed with WCS – XG mixture. The transparency of both WCS and WCS – XG mixture were found to be increased after the addition of NaCl. •Isolation of starch from dried water chestnuts.•The swelling of starch with and without xanthan gum reduced by NaCl.•The solubility of WCS/XG was increased in he presence of NaCl.•Addition of salt showed higher transparency values and lower freeze thaw stability.•Pasting properties were enhanced in the presence of salts.