Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate.

The influence of guar gum and its hydrolysate at different concentrations (1 and 2% w/w) on physicochemical, pasting, thermal, rheological and textural properties of pearl millet starch was assessed. The addition of guar gum and its hydrolysate significantly improved the hydration properties of pearl millet starch. NGG significantly (p < 0.05) increased the peak, breakdown, and final viscosities while GGH did not modify the peak and final viscosities but decreased breakdown viscosity. The molecular weight of guar gum had a predominating role in modifying the functional properties of pearl millet starch. Steady shear measurements showed that both NGG and GGH decreased the flow behavior index (n) increased and consistency index (K). Higher G' and G″ values were obtained after the addition of NGG and GGH, suggesting the formation of more solid like pastes.