Abstract
AbstractRefined starches from lentil, fababean and field pea contained 38.5, 32.0 and 34.2% amylose, respectively, where the water binding capacities, swelling powers, susceptibilities to amylase digestibility and amylograph viscosities were in the order: lentil > fababean > field pea. This evidence and the X‐ray diffraction data suggested that the degrees of molecular association between starch chains, especially amylopectin, followed the order: field pea > fababean > lentil. Cross linking with phosphorus oxychloride decreased water binding capacity, swelling power, α‐amylase digestibility and 95°C viscosity in the amylograph but increased the degree of set‐back. X‐ray diffraction patterns indicated that cross linking occurred mainly in the amorphous regions of the starch granule. Scanning electron microscopy showed that cross linking hindered amylose exudation. The stable hot paste viscosities of cross‐linked starches would be of value where low pH and high temperature are employed during pressure cooking or sterilization while the low degree of set‐back of field pea starch should improve the freeze‐thaw stability and textural quality of frozen foods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
