Pasting Behavior of Native Water Chestnut (Trapa bispinosa) Starch

Th e pasting behavior of native Water Chestnut Starch – hydrocolloids mixtures was studied. Th e eff ect of Xanthan, Guar, Carboxy Methyl Cellulose and Acacia on Water Chestnut Starch was examined by using micro Viscoamylograph. It was noticed that all hydrocolloids greatly modify the pasting properties of water chestnut starch. Results showed that gelatinization temperature of water chestnut starch was increased by the addition of gum acacia at 0.3 % concentration, whereas guar gum decreased at the same concentration as compared to native water chestnut starch. Xanthan gum and guar gum signifi cantly increased peak viscosity at 0.1 – 0.3 %, but gum acacia at only 0.3 % addition. Th e breakdown was greatly enhanced by the addition of xanthan gum at 0.1-0.3 % concentrations, but the retrogradation was mostly infl uenced due to the presence of guar gum at 0.3 %. Th ese results showed that hydrocolloids modify the properties of native water chestnut starch, which can provide a great potential for use in diff erent food products.