Dynamic rheological characteristics of mung bean starch individually and blending with sodium chloride (5-10%) and sucrose (5-10%) in aqueous medium were studied isothermally (70-95 degrees C). The elastic modulus (0) of each dispersion was significantly higher than viscous modulus (G") and showed a predominant solid-like property. Each ingredient affected the rheological behavior differently. Incorporation of sugar increased the gel rigidity, whereas sodium chloride-starch blend lowered the gel strength as function of concentration. The empirical principle of time-temperature superposition (ITS) was examined to bring experimental dynamic rheological data at various temperatures together into single master curves at a reference temperature of 80 degrees C. The complex viscosity (eta*) master curve was obtained for the blends with slight deviation. The elastic modulus superposition (G'-omega) has been found to fail in the studied temperature regime. The failure of TTS was believed to be happened due to complex starch-additive-water matrix formation, temperature response of individual components and phase change during gelatinization of starch. (C) 2011 Elsevier Ltd. All rights reserved.