Abstract
The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.
Highlights
Hydrocolloids are high molecular weight biopolymers and are water-soluble due to the presence of polar groups in the chains
A significant increase in the peak viscosity of chickpea starch was observed with xanthan
Rheological, textural and thermal properties of chickpea starch were greatly influenced by the incorporation of various gums
Summary
Hydrocolloids are high molecular weight biopolymers and are water-soluble due to the presence of polar groups in the chains. They form viscous dispersions when dissolved in water and act as thickening/gelling agents even at very low concentration [1]. Hydrocolloids or gums are used in the manufacturing of cakes, biscuits, bread, mayonnaise, ice cream, desserts, jellies and salad dressings. The functionality of these hydrocolloids is dependent on their origin, quantity used, extraction method, interactions with other ingredients, chemical structure and any type of structural modifications [3,4]. Yang et al, [5]
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