| Abstract: | Formulations exploiting starch-gum interactions and using waxy amaranth starch and corn starch (1–5%), and CMC (0–1%) have been worked out. The combinations giving a Brookfield viscosity equivalent to 5% corn starch were found for both the starches. Amaranth starch CMC combinations showed higher viscosities than corn starch-CMC combinations. However, an efficient synergism was observed for corn starch, as seen from Brabender amylograph peak viscosity values. Freeze-thaw stability as well as stability under acidic conditions, retort conditions of 15psig/30min and mechanical shear improved admirably on interaction with CMC. No significant differences between corn and/or amaranth starch were observed when studied for functional properties after interaction with CMC. The only exeption was much better freeze-thaw stability for amaranth starch-CMC combination. This is explained to be due to inherently good freeze-thaw stability of waxy amaranth starch. |
