Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums

Abdellatif Mohamed,Ibrahim A Ababtain,Mohammed A Ibraheem,Shahzad Hussain,Akram A Abdo Qasem,Mohammed S Alamri

doi:10.3390/pr10020180

Abstract

The effect of gum Cordia (GC) and gum Ziziphus (GZ) on the physicochemical properties of wheat, potato, and chickpea starches was investigated. Native or acetylated gums were mixed with starch at 2% or 5%. Starches were analyzed using rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and rheometer. In the presence of gums, the data showed clear variations between the starch gels. The effects of gum acetylation on the starch characteristics were significant. According to the starch type, the peak viscosity of the gels increased depending on the gum type or concentration. With the exception of the potato starch, when gums were added, the gelatinization temperature of the starches increased. Gum acetylation significantly increased starch–gel elasticity (high G′), particularly at the 2% concentration. GC-starch gel hardness was ranked as follows: chickpea–5% native gum > wheat–5% native gum > potato–0% gum, whereas GZ followed the order of: chickpea–2% native gum > wheat–2% native gum > potato–2% native gum. Both the gums promoted reduction in syneresis for the wheat and chickpea starches. Although there was no clear trend, the Ea of the native starches was lowered overall as a result of the gums, indicating the limited effect of temperature on the rheological properties of the blends.

Highlights

Gums are a sub-category of hydrocolloids and one of the most widely utilized soluble fibers in the food industry
The purpose of this study was to isolate polysaccharides from Ziziphus and Cordia myxa fruits and examine if these isolated polysaccharides can influence the physicochemical properties of starch from diverse sources, which will have a direct impact on starchy product formulation
The native gum exhibited a reduction in the OH band-intensity compared toto both the acetylated which can be to ofthe of the OH with both the acetylated gums,gums, which can be attributed to attributed the replacement thereplacement

Summary

Introduction

Gums are a sub-category of hydrocolloids and one of the most widely utilized soluble fibers in the food industry. They are mostly long chain polysaccharides that are hydrophilic with high molecular weights [1]. Their function in foods can be summarized as: water holding, thickening, gelling, stabilizing, film forming, as well as being texture modifier agents. The addition of limited amounts of gums may make low-fat or fat-free products available, as well as increase the overall soluble fiber content of the baked products [6]

Objectives

Methods

Results

Conclusion