Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
Rafael Alves da Silva CostaRenata Cristina Ferreira BonomoLuciano Brito RodriguesLeandro Soares SantosCristiane Martins VelosoPublished in: Journal of the science of food and agriculture (2020)
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.