Effect of dry heating with ionic gums on physicochemical properties of starch

► Dry heat treatment with ionic gums reduced the pasting temperatures of corn, potato and pea starches. ► Heating with xanthan increased the paste viscosity of corn and potato starches. ► Heat treatment with xanthan and sodium alginate raised the gel hardness of all the starches. ► To, Tp and Tc of potato starch with ionic gums decreased significantly.