Abstract
In this study, the effect of the presence of calcium ions (Ca2+) during heat-moisture modification on the functionality of pigeon pea [Cajanus cajan (L.) Millsp.] starch was examined. Modification was carried out at a 30% moisture content at 110 °C for 1 h. Calcium hydroxide (Ca(OH)2), calcium chloride (CaCl2) and calcium lactate (C6H10CaO6) were used at Ca2+-starch ratios (g/g) of 0:1, 0.0001:1, 0.0004:1 and 0.0007:1. The presence of Ca(OH)2 or C6H10CaO6 during modification led to a decrease in swelling power. For 10% w/w starch, the pasting profiles of the modified starch in the presence and absence of calcium compounds were different, with the exception of the modified starch with calcium chloride. However, the presence of calcium compounds did not affect the pasting temperature of the modified starch. For all calcium compounds used, an increasing Ca2+-starch ratio affected the viscosities at the end of the heating period at 95 °C (ηh) and the cooling period at 50 °C (ηc). The effect of the Ca2+-starch ratio on these two properties was strongly pronounced when starch was modified in the presence of Ca(OH)2 and C6H10CaO6. At 25 °C, all 5% w/w starch pastes showed pseudo-plastic flow behavior. An increasing Ca2+-starch ratio increased the consistency coefficient with decreased the flow behavior index. All 5% w/w starch pastes also exhibited as weak gels at the frequency range of 0.1–100 rad/s. The modified starch with calcium compounds had a lower storage modulus than the modified starch without calcium compounds. The modified starch with Ca(OH)2 produced the best freeze-thaw stability.
Published Version
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