Improvement of texture properties and syneresis of arrowroot (<scp><i>Maranta arundinacea</i></scp>) starch gels by using hydrocolloids (guar gum and xanthan gum)

Abstract

The addition of hydrocolloids was shown to be an alternative way of increasing the stability and enhancing the textural properties of the starch gels in arrowroot. © 2020 Society of Chemical Industry.