Rheological and textural properties of pulse starch gels

Abstract

The properties of starch gels from black beans, chickpeas, lentils, and navy beans were investigated. Differences were shown among starch sources, and the effect of starch concentration was studied. Navy bean starch had the highest peak and final viscosities in pasting tests, while black bean starch had the strongest concentration dependence. The viscosity of all starches had similar shear rate dependence at concentrations of 6 and 8%. Navy and black bean starch gels had the highest storage modulus, and black bean starch had the strongest concentration dependence. In creep, navy bean starch had the lowest steady state compliance at 6 and 8%, but there were no significant differences among starches at 10%. Texture analysis showed that navy bean starch gels were the hardest, and black bean starch gels again had the largest concentration dependence. Navy and black bean starch gels had the highest syneresis index after one day, but the syneresis index became similar for all starches at each concentration at longer times.