A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

[Display omitted] •Rice starch was pre-mixed with pectin, xanthan gum, sodium alginate or ι-carrageenan.•Rice starch with hydrocolloids was gelatinized and spray dried (PRS-H).•PRS-H displayed concave granular shape with amorphous structure.•Hydrocolloids changed the cold paste viscosity, hydration, and rheology of PRS-H. Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and ι-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.