Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Abstract

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability.

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…The freeze–thaw stability is the recovery degree of the flour paste after freeze–thaw processing, used as an indicator of retrogradation. During repeated freeze–thaw cycles, starch molecules undergo rearrangement, coagulation, and even form a spongy structure, leading to the expulsion of water molecules, which results in the dehydration and shrinkage of starch‐based products; this expulsion of water is referred to as syneresis (Xu et al ., 2022). Syneresis (%) is frequently used for evaluating the stability of starch‐based samples during freeze–thaw cycling.…”

Current Innovations in the Development of Functional Gummy Candies

“…Guar gum is another natural polysaccharide derived from the seeds of the guar plant, which has been widely used in the food industry for its unique thickening, stabilizing, and emulsifying properties [ 16 , 17 ]. Guar gum can swell and disperse in both cold and hot water; while, other gums such as locust bean gum, disperse only in hot water [ 18 ]. Additionally, guar gum can improve the textural and color parameters of gummy candies.…”

Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing

“…Meanwhile, in rice starch gel research, the squeezability and structural recovery rate of rice starch gel improved after adding cate-chins. The gel rheology and freeze-thaw stability were affected, the viscoelastic property was improved [ 15 , 16 ]. However, the application of pure rice starch gels is lacking in direct-write 3D printing.…”