Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

•DSC gelatinization temperatures of tapioca starch (TS) gels shifted to higher values with increasing xanthan gum (Xan) substitution.•Onset temperature of all reheating TS/Xan gels decreased with increasing storage time.•Storage modulus was more temperature dependent with storage time but less dependent in the system containing Xan.•Xan retarded the retrogradation of TS gels for a longer storage time under cold storage.

Changes in the thermal and rheological properties of tapioca starch (TS) with and without xanthan gum (Xan) (total polysaccharide concentration = 25% w/w) were investigated using a differential scanning calorimeter, Rheolograph Gel and Texture Analyser. The gelatinization temperatures of TS shifted to higher values with the Xan concentration. Xan enhanced the retrogradation of TS during the initial stage of storage but retarded the process for a further storage time at 5 °C. The onset temperature of all reheated TS/Xan gels decreased with increasing storage time indicating thermally unstable structure formation after a longer storage time. Storage Young’s moduli (E′) of the TS and TS/Xan gels stored at 5 °C increased with increasing storage time. The E′ values became more temperature dependent with storage time due to the weak cross-linkage of amylopectin molecules in the gels but became less dependent in the system containing Xan. TS/Xan gels kept for 14 days showed lower Young’s moduli than TS gels from the compression test confirming retardation of the retrogradation process by Xan. The results suggested that Xan could retard the retrogradation of TS gels for longer storage times.