Influence of psyllium versus xanthan gum in starch properties

Psyllium is a natural polysaccharide with interesting nutritional properties and high potential to be used as an ingredient in formulations of cereal-based products. The objective of this study was to analyse how this hydrocolloid influences the hydration, pasting, rheology and gel properties of starch. The incorporation of psyllium increased the hydration properties of starch, and it was more notable when these properties were analysed under cold conditions. The viscosity and G' values increased after gelatinisation, without changes in the G '' of the gels, but the hardness decreased after cooling. In general, psyllium promoted similar changes to the properties of starch as those obtained with xanthan gum. Thus, psyllium can be an alternative to xanthan gum in multiple applications.