Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches

The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/thaw stability of white sauces prepared with native starches from four different sources (corn, waxy corn, potato, and rice) was investigated. Linear viscoelastic properties were taken as structural indicators and these and syneresis as indicators of the freeze/thaw stability of the sauces. The pasting properties of the starch in the sauce system were also studied. Both hydrocolloids reduced the structural changes occurring after thawing, xanthan gum being more effective than locust bean gum. In corn and potato sauces, the most affected by the freeze/thaw cycle, the appearance of syneresis and the increase in viscoelastic functions were significantly reduced by both hydrocolloids. In general, the addition of hydrocolloids affected peak, hot peak and cold peak viscosities and reduced relative total setback. The results regarding the possible effects of hydrocolloid addition to white sauce systems are discussed in molecular terms.

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