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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #334259

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Effect of hydrocolloids on functional properties of navy bean starch

item Byars, Jeffrey
item Singh, Mukti
item Kenar, James - Jim

Submitted to: Starch/Starke
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/17/2016
Publication Date: 1/12/2017
Citation: Byars, J.A., Singh, M., Kenar, J.A. 2017. Effect of hydrocolloids on functional properties of navy bean starch. Starch/Starke. doi: 10.1002/star.201600305.

Interpretive Summary: This research showed how gums influence the properties of navy bean starch pastes and gels. Starches are often unsuitable to be used directly in food applications, and gums can improve starch properties without chemical modification. This work showed how gum type and concentration can be used to improve navy bean starch properties. This research will allow for further development of foods utilizing navy bean starch and ultimately contribute to increased utilization of beans in the American diet.

Technical 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 beta-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. beta-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.