Pasting properties of starch-okra pectin mixed system

Abstract

The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch were investigated. The pasting properties of the mixed systems were determined using the Rapid Visco-Analyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10-15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting temperature for the mixed systems ranged from 51.24 o C (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation. Propiedades de pegado del sistema mixto de pectina de ocra-almidón RESUMEN Las propiedades de pegado del almidón son afectadas por la interacción de almidón-hidrocoloide en el sistema mixto. Este estudio se propuso investigar el efecto en las propiedades de pegado del almidón del extracto de pectina proveniente de tres genotipos de ocra (Agbagoma, Asontem y Sengavi), en concentraciones de 0, 5, 10 y 15%. Las propiedades de pegado de los sistemas mixtos se determinaron utilizando el Rapid Visco-Analyzer. Los resultados dan cuenta de que la pectina de ocra disminuyó la viscosidad máxima y el valor de retroceso del almidón, encontrándose que los valores más elevados corresponden a Agbagoma y Asontem. Se constató que en la mayoría de las muestras se incrementó la viscosidad final del almidón, excepto en los sistemas de pectina de 10 a 15% para Agbagoma y de 15% para Asontem. El tiempo de pico (3.84-6.84 min) aumentó con el incremento de la concentración de pectina de ocra. La temperatura de pegado de los sistemas mixtos osciló entre 51.24°C (para el 10% de Sengavi) y hasta 80.65°C (para el 15% de Agbagoma). En general, la pectina de ocra afectó las propiedades de pegado del almidón y disminuyó su retrogradación.

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

“…The statistical analysis of pasting temperature for the blends showed a significant effect on varying temperatures ( p < 0.05). The pasting temperature is associated with an increase in crystallinity, which may result from the reorientation of starch granules (Musah Bawa et al, 2020).…”

“…The results obtained were in line with the study of different millet and cereal‐based flours having a viscosity range of 950–4504 mPa⋅s (Ragaee & Abdel‐Aal, 2006). Lower setback values suggest that extrusion‐cooking reduces the retrogradation tendency of flour paste due to starch degradation occurring during processing (Awolu et al, 2017) A high setback value was noticed for Mix 1, indicating that the flours with high amylose content show higher setback and gel recrystallization of amylose molecules (Musah Bawa et al, 2020).…”

“…Rheological properties of the flour specially pasting properties are the important physicochemical characteristics of the cereal‐based flours that can be measured using a Rheometer (Musah Bawa et al, 2020). The quality of the cereal‐based starch products mainly depends on the properties of the starch and its characteristics.…”

Histological and biophysical changes of cassava roots during retting, a key step of fufu processing

“…It is obvious that other cassava components and characteristics, such as polyphenols and pectin structure and composition, sugars, and starch structure and composition, may be involved in the pasting and cell wall behavior as recently suggested. [42][43][44] Therefore, these components need to be investigated in relation with cell wall degradation and pasting property changes that occur during the retting process.…”