Formulations exploiting starch‐gum interactions and using waxy amaranth starch and corn starch (1–5%), and CMC (0–1%) have been worked out. The combinations giving a Brookfield viscosity equivalent to 5% corn starch were found for both the starches. Amaranth starch CMC combinations showed higher viscosities than corn starch‐CMC combinations. However, an efficient synergism was observed for corn starch, as seen from Brabender amylograph peak viscosity values. Freeze‐thaw stability as well as stability under acidic conditions, retort conditions of 15psig/30min and mechanical shear improved admirably on interaction with CMC. No significant differences between corn and/or amaranth starch were observed when studied for functional properties after interaction with CMC. The only exeption was much better freeze‐thaw stability for amaranth starch‐CMC combination. This is explained to be due to inherently good freeze‐thaw stability of waxy amaranth starch.
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Sudhakar et al. (1992) studied this question.