Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability

In this study,effect of xanthan gum on pasting properties,viscosity stability and frozen-thaw stability of tapoica starch-xanthan gum paste under the conditions of acid and heat were investigated.Results indicated that the viscosity of tapioca starch exhibited an increase due to the increasing concentration of xanthan gum.The stability of starch-gum paste was significantly improved in acidic and heating environments.Electron microscope micrographs further confirmed that xanthan gum could improve pasting properties and stability of tapioca starch.