Starch modification is commonly employed to enhance its functionality for diverse food applications. The aim of this research was to characterize the structural, physicochemical, and functional changes of the pre-gelatinized wheat starch (PWS) and its mixtures with basil seed gum (BSG) obtained through gelatinization and spray drying. Native wheat starch (WS) displayed the expected properties of low swelling power (SP) and water solubility index (WSI), together with a high degree of crystallinity. In contrast, PWS showed markedly greater SP and WSI, accompanied by the near loss of crystalline order. The addition of BSG enhanced these functional properties, producing higher SP, WSI, and apparent viscosity, while at the same time limiting enzymatic hydrolysis through steric restrictions. Microscopy confirmed collapse of starch granules and the appearance of surface wrinkles, whereas FTIR and XRD analysis demonstrated reduced short-range molecular order in the PWS–BSG systems. Pasting and rheological analyses demonstrated that BSG functioned as a network-strengthening agent, resulting in higher peak and final viscosities, enhanced storage and loss moduli (G′ and G″), increased cold paste viscosity, and more pronounced pseudoplastic behavior. Digestion experiments further showed that increasing BSG content shifted starch fractions away from rapidly digestible starch (RDS) toward slowly digestible (SDS) and resistant starch (RS). Overall, the findings highlight BSG as a natural hydrocolloid capable of strengthening starch systems while lowering their digestibility, offering potential for starch-based foods with improved functional qualities and reduced glycemic response.
