Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch

Abstract

AbstractBackground and objectivesHairless (glabrous) canary seed is a novel food and promising source of starch, protein, and oil that recently received food approval from Health Canada and GRAS status from US FDA. This study is designed to investigate effects of sodium chloride, sucrose, and xanthan gum on pasting properties of starch from two hairless canary seed varieties and their gel stability during refrigerated storage and freeze–thaw treatment in comparison with wheat starch.FindingsThe DSC data showed differences in gelatinization transition temperatures and enthalpies indicating differences in starch structure between canary seed and wheat. The addition of sodium chloride lowered breakdown and setback viscosities of canary seed and wheat starch pastes but in a different way as indicated by opposite effects on peak viscosity. Sucrose increased peak, trough, and final viscosities of canary seed and wheat starches especially at 1.0%. Xanthan gum improved stability of starch paste against heat and shear force. The current study demonstrates better stability for hairless canary seed starch gels over wheat starch gels during refrigerated storage and freeze–thaw treatment.ConclusionsThe results demonstrate the ability of sodium chloride, sucrose, or xanthan gum at small concentrations to modulate pasting properties and gel stability of canary seed starch.Significance and noveltyUse of sodium chloride, sucrose, or xanthan gum to modify canary seed starch pastes and improve gel stability could promote its utilization in food and nonfood industries.