Functional properties of legume starch in combination with hydrocolloids.

The objective of this study was to evaluate the effect of addition of hydrocolloids (guar gum, xanthan gum, carboxymethylcellulose) on the physico-chemical and functional characteristics of pea and chickpea starches. The gums were added to the starch at levels of 0, 0.1, 0.5 and 1% of starch weight. The addition of hydrocolloids increased the paste viscosity of pea starch, which is usually very low, and the setback viscosity proportionally with the increase in concentration of gums. The addition of hydrocolloids resulted in reduced transparency of pea starch paste. The addition effect of different hydrocolloids on the pasting properties of chickpea starch was not uniform as for pea starch. However, all the added hydrocolloids reduced the paste setback. The transparency of chickpea starch paste tended to be intensified by adding xanthan and to reduce the addition of guar gum. The association starch-hydrocolloid can be used to change functional properties of starches, increasing the possibility of their use. However, the behavior is not uniform for different starch sources or for different hydrocolloids.