Wheat flour and gum cordia composite system: pasting, rheology and texture studies

Mahmood, Kaiser; Alamri, Mohammed S.; Abdellatif, Mohamed Abdelhakim; Hussain, Shahzad; Qasem, Akram Ahmed Abdu

doi:10.1590/fst.10717

Cited by 16 publications

(20 citation statements)

References 24 publications

(41 reference statements)

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“…This suggests that in the presence of modified gums, amylose undergoes greater retrogradation. Another study found that adding acetylated gum cordia to wheat flour pastes improved their FV more than the native gum [ 32 ]. According to Byars, et al [ 33 ], adding guar gum to navy bean starch increased its FV.…”

Section: Resultsmentioning

confidence: 99%

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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

et al. 2022

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This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.

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Section: Resultsmentioning

confidence: 99%

“…This suggests that the modified gums favored amylose-amylose interaction and allowed for greater short-term retrograde during cooling. In a previous study, adding native gum cordia to wheat flour gels resulted in lower SB viscosities than acetylated gum [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2022

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“…When pulse flour is sufficiently heated in excess water, viscosity increases due to swelling of starch granules and leaching out of some starch molecules during gelatinization (Henshaw et al, 1996;Setia et al, 2019). Pasting temperature is defined as the temperature at which gelatinization occurs and the viscosity starts to increase (Mahmood et al, 2018). Moreover, not only starch but also colloids and their interaction with starch affect the pasting properties of flours (Byars et al, 2017).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

et al. 2021

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Pulses are rich sources of protein, complex carbohydrates, and dietary fibers and have low-fat content and zero cholesterol (Tiwari & Singh, 2012). Health-promoting effects of pulse consumption on cardiovascular diseases, obesity, and diabetes make consumption of pulses a great alternative to animal products (Ganesan & Xu, 2017). Pulse flours have great potential to be incorporated into bakery products, beverages, extruded products, and other food formulations. Therefore, milling has an important role in producing value-added ingredients from pulses.The particle size effect of lentil, navy bean, and pinto bean flours incorporated with wheat flour on pita bread quality was studied by Borsuk et al. (2012), who reported that 25% coarse flour of navy bean or pinto bean with wheat flour had the highest sensory acceptability. Similarly, the physical and nutritional properties of coarse

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“…Some studies have shown that only the addition of 20% wheat aleurone layer in flour can be equivalent to whole wheat flour in terms of nutrition (Brouns et al, 2012). Besides, the dietary fiber contained in wheat aleurone layer is one of the non-starch polysaccharides and it plays a significant role in manipulating starch based food properties: rheology and textural properties (Mahmood et al, 2018). However, during wheat aleurone layer flour (WALF) storage and produce, its oxidative rancidity is an essential problem, causing a short shelflife.…”

Section: Introductionmentioning

confidence: 99%

Optimization of superheated steam treatment conditions for wheat aleurone layer flour

et al. 2022

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Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05).

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Wheat flour and gum cordia composite system: pasting, rheology and texture studies

Cited by 16 publications

References 24 publications

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

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

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

Optimization of superheated steam treatment conditions for wheat aleurone layer flour

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