Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch

- Effects of guar and xanthan gum on properties of mango kernel starch were studied.
- Guar gum enhanced the swelling power and solubility while delayed setback trend.
- An inhibiting effect on syneresis and swelling power was observed by xanthan gum.
- Peak Viscosity, water absorption and gel firmness were improved by both gums.

The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved.