Effect of hydrocolloids on functional properties of navy bean starch

Abstract

The effects of hydrocolloid replacement on the pasting properties of navy bean starch and on the properties of navy bean starch gels were studied. Navy bean starch was isolated, and blends were prepared with b-glucan, guar gum, pectin, and xanthan gum solutions. The total solids concentration was maintained at 8%, and starch was replaced with 0.2, 0.4, and 0.6% of each hydrocolloid. Guar gum led to an increase in the peak viscosity during pasting as well as an increase in the final viscosity. Each of the other hydrocolloids decreased the peak and final viscosities, with xanthan gum causing the largest decrease. b-Glucan and pectin reduced the water solubility and absorption indices at low temperatures, and each hydrocolloid reduced the enthalpy of gelatinization. Gels were also prepared at each concentration, and the storage modulus decreased for xanthan gum, while both guar gum and xanthan gum gels had higher loss tangents. The hardness of the gels decreased for guar gum, and much more for xanthan gum. Each of the hydrocolloids improved the freeze-thaw stability, with guar gum having the largest effect. These results show the possibility of improving navy bean starch and flour properties through the addition of hydrocolloids.

Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

“…The differences in gelatinization temperatures are related to various factors such as starch granules and structure, amylose content, and amylose/amylopectin ratio (Chang et al, 2010 of gums created interruption of water migration toward starch granules during gelatinization, and absorption of water by the gums also reduced the available water for starch gelatinization due to which more energy was required for the process. These findings supported all the changes appearing in thermal properties of the starchhydrocolloid samples (Byars et al, 2017;Ferrero et al, 1996;Varela et al, 2016).…”

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

“…Higher FV by acetylated GC might be attributed to higher starch retrogradation. Similarly, guar gum addition in Navy bean starch gel resulted in increased the FV during pasting (Byars et al, 2017).…”

“…Ot also indicates the extent of damage in the gel structure during hardness measurement (Byars et al, 2017). For all the native GC gels, statistically higher cohesiveness was seen compared to the control, with the highest value (0.57) for 3% GC.…”

“…The pasting performance of starch and hydrocolloids composites does not depend only the starch but equally affected by the hydrocolloid role which could influence swelling of starch and leaching of amylose. Moreover, the consistency of the hydrocolloid, and the interactions of the hydrocolloids with the starch or its components also have impact as well (Byars et al, 2017). The temperature at which gelatinization starts to occur and viscosity begins to rise is termed as pasting temperature (PT).…”

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

“…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). Peak time (5.4-5.7 min) and pasting temperature (77-78°C) of samples did not differ with particle size or milling type.…”