Effect of sucrose on starch—hydrocolloid interactions

Starch-gum interactions have a wide application in the food industry, such as in bakery products and low-calorie food formulations. In the present work, an attempt was made to study the effect of sugar (sucrose) on corn starch-xanthan and corn starch-guar interactions, using a Brabender Amylograph. Corn starch (5% wv) was mixed individually with xanthan (0–0.25% wv) and guar (0–0.2% wv) in sugar solution (0–30% wv) and heated in a Brabender Amylograph; the resulting changes were interpreted with respect to the gelatinisation temperature and cold paste viscosity. These results may find applications in starch-based sugar-containing products such as puddings where gums are used as stabilisers and syneresis inhibitors.