Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Abstract

The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

“…Less springy gels having lower rubberiness are easy to masticate (Marshall & Vaisey 1972). It was reported by Alamri et al (2013b) that the slower polymer aggregate formation due to the presence of gum results in more viscous regions with reduced springiness. A significant increase in the adhesiveness of starch gels was observed with the inclusion of linseed gum.…”

“…Gel hardness, springiness, cohesiveness and adhesiveness were recorded. The chewiness was calculated as a product of gumminess and springiness (Alamri et al 2013b).…”

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

“…When its value is low, it reveals a broken gel structure into small pieces; on the contrary, big pieces indicate that the springiness is high [41]. It was significantly decreased with arabic, cress seed, fenugreek, and flaxseed gum which could mean that slow development of polymer aggregates causes low springiness at more viscous regions [42]. The adhesiveness of okra was found to be significantly higher regardless of their concentration as compared to the control.…”

Effect of hydrocolloids on functional properties of navy bean starch

“…The freeze‐thaw stability of the gels was improved by pectin, but made much worse by addition of either guar gum or xanthan gum. High levels of okra gum was shown to reduce the peak viscosity, decrease gel hardness, and increase syneresis for chickpea and pinto bean starches . The goal of this work was to examine the effects of β‐glucan, guar gum, pectin, and xanthan gum on the pasting properties of navy bean starch and on the properties of navy bean starch gels.…”