Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

► Effects of salts on gelatinization and rheology of starch/gum blends were studied. ► Starch/ionic gum blends were more affected than starch/non-ionic gum blends. ► Pasting viscosities of starch/ionic gum blends were increased by salt addition. ► Salts affected starch/non-ionic gum blends differently depending on type of salts. ► Gelatinization temperatures of all blends were increased by salt addition.