The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

Abstract

The effect of Basil Seed Gum (BSG) on native and pre-gelatinized corn starch and flour gels was evaluated. With this purpose, the hydration, pasting, rheological, textural and microstructural properties of the mixed gels were analyzed. Xanthan was used as a comparison, as it presents comparable high zero shear viscosity to BSG. The presence of BSG led to greater water binding capacity and greater water absorption index of the starch and flours compared to the free-gum systems. In general BSG substantially increased the peak and final viscosities of the pastes, also leading to a raise in the viscoelasticity (G' and G") and hardness of the final gels, native or treated (pregelatinized starch and extruded flour). A more opened microstructure-compared to a homogeneous and dense matrix of the control native starch gels-with strands and a spider-like network of BSG across the pockets was detected. On the other hand, xanthan showed the opposite effect, decreasing the peak and final viscosities of the native systems, delaying the gelatinization process, and also leading to weaker gels of reduced viscoelasticity with opened honeycomb-like microstructures. However, for pregelatinized flour and starch the effect of xanthan was minimal.

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

“…Results revealed that xanthan seems to produce softer gel and retard the retrogradation of sweet potato starch gel and decreased it to 0.70 and 0.53 N compared to the control (0.76 N). Recently, similar findings were reported by Matia-Merino et al [39] who studied the effect of xanthan on native corn starch. According to Tang et al [29], a decrease in hardness might be due to the interruption of the gel by interactions between leached amylose and the gums.…”

“…The adhesiveness of okra was found to be significantly higher regardless of their concentration as compared to the control. Alamri [9] reported that the inclusion of okra gum in sweet potato starch did not change the adhesiveness of the gel while Matia-Merino et al [39] reported a decrease in adhesiveness with the addition of xanthan and basil seed gum at 0.5% level in corn starch.…”

Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

“…Water Binding Capacity: WBC was measured as described by Matia-Merino et al [35] Briefly, 0.2 g corn flour was weighed and placed in a preweighed centrifugal tube, 5 mL of distilled water was added, fully oscillated at room temperature for 20 min, and centrifuged at 2000 rpm for 15 min. The supernatant was discarded and weighed for calculation.…”

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

“…However, this effect could be compensated by the high HPMC+flour/water ratio, since these breads had low hydration. We emphasize that breads made with RF lost less weight than those made with MS, which may be related to the lower water retention of starches compared with flours (Matia-Merino et al, 2019), which is probably due to the high protein content of the latter.…”

“…Nevertheless, despite the higher specific volume of breads elaborated with MS, breads made with psyllium showed a similar hardness, and those made with xanthan gum were even harder. These differences can be explained by the distinct effect of xanthan gum on the pasting properties of the starch, which includes retrogradation between native starches or flours (Matia-Merino et al, 2019). Thus, it seems that maize starch generates harder breads than rice flour.…”