Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

概要

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.