Abstract
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As the level of BSC increases, physico-chemical properties were reduced. Except pasting temperature all pasting parameters were decreased as the proportion of BSC increased in WS. All WS-BSC blends possessed decreased viscosity with increasing resistant starch type IV (RS4), which was well described by the Herschel-Bulkley model. As compared to WS, Firmness, springiness, cohesiveness and chewiness of BSC blends gels were decreased by addition of BSC. Study revealed a remarkable decrease in resistance of wheat starch gel by increasing the BCS substitution level. The results concluded the possibility of blending of BSC with WS up to 20% to produce noodles of acceptable quality.
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