Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch

Abstract

Background and objectives Hairless (glabrous) canary seed is a novel food and promising source of starch, protein, and oil that recently received food approval from Health Canada and GRAS status from US FDA. This study is designed to investigate effects of sodium chloride, sucrose, and xanthan gum on pasting properties of starch from two hairless canary seed varieties and their gel stability during refrigerated storage and freeze–thaw treatment in comparison with wheat starch. Findings The DSC data showed differences in gelatinization transition temperatures and enthalpies indicating differences in starch structure between canary seed and wheat. The addition of sodium chloride lowered breakdown and setback viscosities of canary seed and wheat starch pastes but in a different way as indicated by opposite effects on peak viscosity. Sucrose increased peak, trough, and final viscosities of canary seed and wheat starches especially at 1.0%. Xanthan gum improved stability of starch paste against heat and shear force. The current study demonstrates better stability for hairless canary seed starch gels over wheat starch gels during refrigerated storage and freeze–thaw treatment. Conclusions The results demonstrate the ability of sodium chloride, sucrose, or xanthan gum at small concentrations to modulate pasting properties and gel stability of canary seed starch. Significance and novelty Use of sodium chloride, sucrose, or xanthan gum to modify canary seed starch pastes and improve gel stability could promote its utilization in food and nonfood industries.

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

“…Most of all, common commercial starches such as corn, wheat, potato, cassava, or rice have been thoroughly examined [ 1 , 8 , 9 , 10 ]. Nevertheless, in recent years, there has been a growing interest in starches isolated from various plants, especially pulses [ 11 ], millet [ 12 ], and also less popular ones such as Phalaris canariensis L. or Solanum lycocarpum [ 13 ]. A huge effort has been made to study starch–hydrocolloids systems [ 14 , 15 , 16 , 17 , 18 ], especially xanthan [ 19 , 20 , 21 , 22 ], inulin [ 23 , 24 ], pullulan [ 25 , 26 ], and pectin [ 27 , 28 ], as well as protein [ 29 ] or amino acids [ 30 ].…”

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

“…This was possibly because XG molecules could transform from a disordered state to an ordered structure through intermolecular associations, resulting in a network structure. Obviously, a higher XG content is easier to form a stronger network structure [ 22 , 23 ]. As for the ink samples containing KG, yield stress significantly increased from 941 Pa to 1803 Pa when KG increased from 0.3% to 0.9%.…”

Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

“…Syneresis is an important factor for frozen foods, which represent the expulsion or exudation of liquid from the gel (Abdel-Aal et al, 2019). It is correlated with the stability of a gel and retrogradation tendency of the starch paste after moist heat treatment (Muadklay & Charoenrein, 2008).…”