Table 4.

Effect of guar and xanthan gums on cooking properties of potato, corn and mung bean starch noodles

Source	Xanthan gum (%)	Guar gum (%)	Cooking time (min)	Cooking loss (g/g)
Potato	0	0	3.35 ± 0.04	0.44 ± 0.01
	0.25	0	4.4 ± 0.07	0.24 ± 0.02
	0.35	0	4.3 ± 0.02	0.23 ± 0.01
	0	0.25	4.4 ± 0.07	0.32 ± 0.01
	0	0.35	ND	ND
Corn	0	0	8.35 ± 0.03	0.46 ± 0.01
	0.25	0	9.37 ± 0.05	0.13 ± 0.13
	0.35	0	10.15 ± 0.10	0.15 ± 0.01
	0	0.25	9.4 ± 0.07	0.13 ± 0.01
	0	0.35	10.3 ± 0.07	0.15 ± 0.01
Mungbean	0	0	10.4 ± 0.07	0.09 ± 0.00
	0.25	0	11.15 ± 0.10	0.06 ± 0.00
	0.35	0	12.65 ± 0.24	0.06 ± 0.00
	0	0.25	11.07 ± 0.05	0.05 ± 0.00
	0	0.35	11.65 ± 0.24	0.07 ± 0.01

Values are mean ± SD