Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners

Abstract

The physicochemical properties of pea, chickpea, and wheat starch mixed with different sweeteners, namely, glucose, sucrose, maltitol, and oligofructose, at different sweetener/starch ratios of 0, 5, 10, and 20% (w/w) were investigated. The gelatinization temperatures (To, Tp, and Tc) of the starches increased significantly (p < 0.05) with the addition of sweeteners. The effect of sweeteners on raising gelatinization temperatures followed the order: oligofructose > maltitol > sucrose > glucose > control (water alone). Based on the different combinations, the enthalpy of the three starches increased, remained unchanged, or decreased. Rapid viscosity analyzer (RVA) measurements showed that sucrose, oligofructose, and maltitol were more effective in raising the peak viscosity of starches than glucose. Breakdown and setback were decreased significantly in glucose–starches combinations. Texture profile analysis (TPA) revealed that sweeteners increased the hardness of starch gels to varying degrees as compared to the control. In all cases, the pea and chickpea starch were more sensitive to the addition of sweeteners during paste formation than wheat starch, which might be attributed to the higher amylose content in legume starches. The molecular size and number of hydroxyl groups of the sweeteners should be highly considered in discussing the physicochemical changes of the starches. The results provide new evidence for the effect of sweeteners on starch gelatinization and for the development of sugar‐free starch food.

Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch

“…The purity of isolated starch extracted by methods 8–13 (Table 1) ranged between 85 and 95%, similar to that reported elsewhere. [ 18,19 ] Grinding whole grains (CS‐SBG‐18‐NP) yielded the purest starch (96%), as protein and starch were more easily to separate under grinding. NaOH was a better soaking chemical than sodium bisulfite in terms of the speed of removing protein.…”

Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment

“…Some of the larger starch granules had slight indentations and grooves, which were proven to be typical of legume starch granules. This may be due to protein residues on the starch granule surface, which made the pure starch from the pea seed difficult to obtain [28,29]. For malate starch, most starch granules remained intact and some of the granules had deep indentations and grooves.…”

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

“…Furthermore, chickpea starch was reported to have a higher setback than that of wheat starch. [32] Effect of TGase treatment: As shown in Table 2, the weakened dough property caused by CF addition was significantly amended by TGase treatments, especially for the 20% CF-supplemented flour (p < .001). TGase treatment at an increasing dosage significantly increased C 2 of the dough containing 20% CF.…”