Tapioca starch (TS) is widely used as a gelling agent in food products. Freezing is applied to enhance the shelf life of starch-based product with high moisture content. In this study, 25% w/w of TS and TS/Xan (9.875/0.125) gels were prepared, stored in a freezer (-25ºC) for 22 h and then thawed in a temperature controlled chamber (40ºC) for 2 h repeatedly up to nine cycles. Water separation from the gels was determined at selected freeze-thaw cycles by centrifugation (2100 x g). The water separation of gelatinized TS gels increased with increasing numbers of freeze–thaw cycles but decreased with Xan addition. The effect of sucrose (0, 10 and 20%) on freeze-thaw stability of TS and TS/Xan gels was also investigated. The results revealed that water separation of the gels decreased significantly with increasing sucrose concentration especially TS/Xan gel. The freeze-thaw stability of TS gels was much improved in the systems containing Xan and sucrose. The gained information could be further applied in frozen starch based product in food industry.

Keywords: freeze-thaw stability, water separation, sucrose, tapioca starch, xanthan gum