Effects of hydrocolloids on the pasting and paste properties of commercial pea starch

Twenty-one members of five families of hydrocolloids were used. Xanthan alone increased the temperature at which the rapid increase in viscosity was observed; all other hydrocolloids lowered the temperature of initiation of the rapid viscosity increase. Addition of all hydrocolloids (guar gum, methylcellulose (MC), sodium alginate, carboxymethylcellulose (CMC), xanthan) other than hydroxypropylmethylcellulose (HPMC) increased peak viscosities. Increases in final viscosities were generally more modest. Final viscosities increased with increasing MW for CMC and MC products. HPMC appeared to have an optimum size for increasing final viscosity. Both starch-alone and starch–hydrocolloid composite pastes exhibited gel-like characteristics. Addition of any of the hydrocolloids made the pastes/gels less solid-like. G′ increased upon addition of increasing MW preparations of guar gum and HPMC. Both G′ and G′′ increased as the MW of CMC increased. Addition of the carrageenans increased peak and final viscosities, G′, G′′, tan δ, and η* in the order λ > ι > κ.