Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Abstract

<jats:p>Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97–0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36–0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G′ &gt; G″. The magnitudes of G′ and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.</jats:p>

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

“…This implies that starch blends with gums would require a higher cooking temperature than native starches. In contrast to current findings, the addition of gum cordia to corn starch resulted in a decrease in the PT of the starch dispersions [ 35 ]…”

“…Under the given storage conditions, the syneresis for the first cycle at the fourth day was higher than the second cycle at the eighth day for all starches. The same thing happened when corn starch was frozen and thawed [ 35 ]. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels.…”

“…However, increasing the CG and AG (native or modified) from 2 to 5% resulted in a significant change in the T 0 of the starches. Hussain et al [ 35 ] also reported that increasing the level of gum cordia addition from 3 to 12 percent increased the T 0 of starch.…”

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

“…However, native WRS has the characteristics of insolubility in cold water, poor emulsification, easy aging, poor mechanical stability, and poor storage stability, limiting the application range of WRS [4]. According to previous studies, blends of starch with hydrocolloids could improve the properties of native starch and expand its functions [5][6][7][8].…”

Applications of Natural Products in Food

“…The study carried out by Hussain et al [ 6 ] is focused on the effect of gum Cordia extracted from the mature Cordia fruit on pasting, thermal, rheological and texture properties of the corn starch. Gum Cordia is a natural polysaccharide and can be easily extracted from the mature Cordia fruit.…”