The main objective of this study was to determine the influence of the interactions between guar and xanthan gums with high amylose content corn starch on the texture of the gel during storage. The samples used were Hylon VII® corn starch (71% amylose) (National Starch), Guar gum (Higum 551®, Rhodia) and Xanthan gum (Rhodigel 200®, Rhodia). A central composite rotational design was used to formulate gels with different concentrations of the guar and xanthan gums, from 0 to 1%. For each treatment, 50g of high amylose content starch (Hylon VII) were added to the gums, which were then diluted with distilled water and mechanical mixed until completely dissolved. The suspensions were then heated to 95ºC for 5 minutes to form gels, which were filled into 50ml plastic pots and kept at refrigeration temperatures (5 -10ºC) for 120h. After 24 hours (T1), 48h (T2), 72h (T3), 96h (T4) and 120h (T5) of storage, the maximum gel strength of the starch gels was measured on the Stable Micro-System Model TAX-T2 texturometer. After the first 24 hours, the guar gum showed no positive influence on the reduction in gel strength, whereas the application of 0.7 - 1.0% xanthan gum showed the lowest values for the starch gel strength. During 120h storage, the amylose starch gel strength was minimized by the use of 0.5 - 1.0% xanthan gum or by 0 - 0.15% guar gum.
starch gel; guar gum; xanthan gum; texture
