The effect of sage seed gum at different concentrations (0, 0.1, 0.25, and 0.5% w/w) on swelling power, solubility index, paste clarity, and steady shear flow behavior of wheat starch dispersion (2%, w/w) was evaluated. Sage seed gum addition enhanced the swelling power at all temperatures chosen (50–90°C). It also increased leakage of starch polymers at temperatures <80°C. In contrast, this addition decreased the activation energy needed for swelling (up to 34.17%) and solubilization (up to 30.85%). The paste clarity of wheat starch significantly decreased in the presence of SSG (p < 0.05). The apparent viscosity increased with the increasing SSG concentration and all the samples exhibited shear thinning flow behavior. Among the rheological model used, Sisko’s model fitted welltothe experimental data (R2¼ 0.988–0.999, RMSE¼ 0.001–0.0018). Accordingly, addition of sage seed gum upto 0.5% resulted in an approximatelytwofold increase inh1, 251-foldinks, but a 19% decreaseinns values of wheat starch dispersion. The concentration dependence ofthe apparent viscosity at a shear rate range of 10–100 s1 was also analyzed using well-defined models.

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