Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron microscopy, and rheometry. The addition of CQSG markedly increased the pasting temperature, peak, breakdown, final viscosities, and the setback value. The freeze-thaw stability of the gum/starch blends significantly (p