Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum)

BACKGROUND The incorporation of hydrocolloids into starch dispersions modifies their techno‐functional properties, such as gelatinization, retrogradation, syneresis, and texture, among others. Their main function is to improve these properties and to 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. Analysis of variance (ANOVA) and regression were carried out 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 0.5%, 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 was shown to be an alternative way of increasing the stability and enhancing the textural properties of the starch gels in arrowroot. © 2020 Society of Chemical Industry