Gel and Pasting Behaviour of Fenugreek‐Wheat Starch and Fenugreek – Wheat Flour Combinations

Abstract

The influence of fenugreek material on starch and flour rheological characteristics was determined. Ground fenugreek grain material, and a purified fenugreek extract (Fenulife®) were used as replacement or as addition to flour or starch. Evaluation of the pasting properties of starch and flour fenugreek mixtures illustrated that fenugreek addition increased the peak and final viscosity of the mixtures in relation to the level of fenugreek addition used. The ground fenugreek seeds yielded a lower response than the purified Fenulife® sample, due to the presence of protein, starch and other polysaccharide material in the ground flour. Rheology of the pastes showed that the addition of fenugreek material (especially Fenulife®) increased the viscoelastic nature of the material. Textural analysis of the cooled gels illustrated that the inclusion of fenugreek into flour mixes generally raised the hardness of the gels, although the gels became softer with higher levels of fenugreek material used. The inclusion of fenugreek into starch gels showed similar patterns of pasting and textural properties, with a general decrease in texture related to the level of fenugreek included.

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

“…This neutralization results in intramolecular electrostatic repulsion promoting a network of FG and PS that inhibits the expansion and swelling of the potato starch granules. These results are in agreement with those reported by Brennan et al 23 . Addition of NaCl, however, did not produce an effect on peak viscosity of xanthan gum-rice starch 20 .…”

Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

“…This starch granule swelling and rising up of the linseed gum concentration resulted in the improved viscous nature of gels that alluded the thickening ability of gum (Achayuthakan & Suphantharika 2008). Brennan et al (2006) also observed higher PV with increasing concentrations of fenugreek gum. It is suggested that the blends with high PV might be used for bread and other baked products for the better texture (Inglett et al 2013).…”

Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system

“…NSPs have been added to starch-based food systems to modify or control rheological and textural properties and improve the stability of food products (Rojas et al, 1999;Brennan et al, 2008;Techawipharat et al, 2008;Zhou et al, 2008). Brennan et al (2006) found that the viscosity of wheat flour pastes increased with addition of fenugreek material. The gel texture of wheat flour incorporated with fenugreek had greater hardness, although the gels became softer with higher levels of fenugreek material used.…”