Effect of Xanthan on Pasting and Rheological Properties of Mung Bean Starch
In this study,pasting and theological properties of mung bean starch were explored in the presence and absence of xanthan through comparing with the widely used corn starch and potato starch.Results indicated that the presence of xanthan increased the peak viscosity and pasting temperature of mung bean starch,while the values of breakdown and setback decreased.Dynamic rheological studies suggested that the addition of xanthan considerably increased the G' and G" values of mung bean starch,giving rise to better viscoelasticity.In static theological studies,mung bean starch pastes remained pseudo-plastic fluids despite the presence of xanthan,with higher consistency coefficient K,and shortened lag ring area and fluid index n.Corn starch + xanthan system had similar properties.However,potato starch + xanthan system presented lower peak viscosity and consistency coefficient.
mung bean starchcorn starchpotato starchxanthanpasting propertiesrheological properties
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