Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches

► Okra-extract reduced the peak, final, and setback of rice and sorghum starches. ► Blends exhibited lower viscosity and higher shear stress at higher shear rate (RPM). ► With lower K and n values, starch-okra blend behaved as pseudoplastic blend (n < 1). ► Higher peak temperature and lower gelatinization ΔH at higher okra gum content. ► Shear stress as a function of shear rate showed lower slope at higher okra extract.