Gelling of amaranth and achira starch blends in excess and limited water

•Transition of X-ray pattern in starch blends due to water competition.•Reorganization of starch molecules due to heterogeneous moisture distribution.•Modification in gel hardness as a result of native starch blends.•Restriction in the formation of network due to decrease in amylose leaching.

The properties of gels from amaranth (Amaranthus cruentus) and achira (Canna edulis) starch blends at different proportions (75/25, 50/50 and 25/75) in excess (95% water/5% solids) and limited (60% water/40% solids) of water were characterized by textural profile analysis (TPA), paste properties and X-ray scattering. In TPA, the springiness was higher at 5% solids due to a major leaching of amylose. At 40% solids, the hardness, cohesiveness, springiness and adhesiveness values did not correspond to the proportion of each starch in the blend, modifying the textural parameters. This behavior could be related to the incomplete gelatinization, limited amylose leaching and poor gel conformation due to granule size differences and water competition between both starches. The botanical source and water content determine the granular and/or molecular interactions between starches. Using blends allows decrease the granular swelling and the amylose leaching as observed in some modified starches gels.