Location: Functional Foods ResearchTitle: Rheological and textural properties of pulse starch gels
Submitted to: Starch/Starke
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/23/2016
Publication Date: 3/9/2016
Publication URL: http://handle.nal.usda.gov/10113/5371941
Citation: Byars, J.A., Singh, M. 2016. Rheological and textural properties of pulse starch gels. Starch. 68(7-8):778-784.
Interpretive Summary: This research studied the properties of gels made from four different pulse starches. These properties need to be better understood to use pulse starches in foods. This work showed that both the pulse type and starch concentration have important effects on the material properties. These results will allow for further development of foods utilizing pulse starches.
Technical Abstract: The properties of starch gels from black beans, chickpeas, lentils and navy beans were investigated. Differences were shown between starch sources, and effect of starch concentration was studied. Navy bean starch had the highest peak and final viscosities in pasting tests, while black bean starch had the strongest concentration dependence. The viscosity of all starches had similar shear rate dependence at concentrations of 6 and 8%, but they differed at 10%. Navy and black bean starch gels had the highest storage modulus, and black bean starch had the strongest concentration dependence. In creep, navy bean starch had the lowest steady state compliance at 6 and 8%, but there were no significant differences between starches at 10%. Texture analysis showed that navy bean starch gels were the hardest, and black bean starch gels again had the largest concentration dependence. Navy and black bean starch gels had the highest syneresis index after one day, but the syneresis index became similar for all starches at each concentration at longer times.