Chickpea Starch Research Articles

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch.

The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch

AbstractThe variations in physiochemical, rheological, morphological, and thermal properties of extracted starches of two chickpea varieties (PDG‐5 and BG‐1076) were evaluated. Both the varieties resulted in starch yields 28.2–31.2 g/100 g. Amylose content was 30.2–31.2%. Morphological study by scanning electron microscopy of starches of both the varieties of chickpea revealed the presence of oval, spherical shaped granules with smooth surfaced, with mean granular length of 2 to 30 μm and width of 3 to 10 μm. Rheological properties of extracted starches at selected concentration (1–5%) were evaluated in flow viscometry and dynamic oscillatory mode to assess flow properties in terms of shear stress, shear rate, apparent viscosity, elastic, and viscous modulus. Fourier transform infrared spectroscopy showed the presence of polysaccharides bands. X‐ray diffraction patterns showed that extracted starches are mixture of both A‐ and B‐type crystal. Thermal and pasting properties of chickpea starches were determined using differential scanning calorimeter (DSC) and rapid visco analyzer, respectively. Onset (T0), peak (Tp), end (Tc) temperature, enthalpy of gelatinization (ΔH), peak height index, and gelatinization temperature range were measured by DSC. DSC thermograms revealed that T0, Tp, and Tc values of chickpeas were ranged from 65.6°C to 66.5°C, 69.6°C to 71.1°C, and 75.6°C to 76.2°C, respectively, whereas the corresponding enthalpy values varied between 14.8 and 15.6 J/g. The viscosity values at the peak, hold, final, breakdown, and setback viscosity for PDG‐5 variety were 2,562, 2,200, 3,646, 852, and 1,456 cP, respectively, and the corresponding values for BG 1076 were 4,848, 3,416, 6,384, 1,452, and 2,978 cP. It was observed that starches from BG‐1076 variety with low swelling power had higher solubility and pasting temperature.

Pharmaceutical Excipient Behaviour of Chickpea (Cicer arietinum) Starch in Losartan Potassium Fast Disintegrating Tablet

The aim and objective of the research work is to find out the suitability of starch extracted from Chickpea (Cicer arietinum) as super disintegrant in Losartan Potassium Fast Disintegrating Tablet. The study includes preformulation characterization of starch extracted from Chickpea (Cicer arietinum) and its compatibility with drug Losartan potassium and other excipients of the formulation. Compatibility of formulation ingredients were observed by using Fourier transform infrared spectroscopy (FTIR) and Differential scanning calorimetry (DSC) studies. The disintegrant activity of Chickpea (Cicer arietinum) is compared parallely with the disintegrant crospovidone. Losartan potassium fast disintegrating tablet (LCP01, LCP02 and LCP03) were formulated with crospovidone and Losartan potassium fast disintegrating tablet (LCS01, LCS02, LCS03. LCS04, LCS05, LCS06) were formulated with chickpea starch as disintegrant. Physicochemical characterisation of formulated Losartan potassium fast disintegrating tablets was performed to find out the better formulation.

Starch Characterization of Improved Chickpea Varieties Grown in Mexico

Starch isolated from four chickpea varieties harvested in Mexico is studied for its morphological, structural, molecular, physicochemical, and digestion features. The isolated chickpea starches had residual protein (2.0%) and high amylose content (36–41%). The chickpea starch granules have a round shape and some granules exhibit cavities and crevices. The pasting profiles show moderate swelling of the starch granules and low breakdown, but the setback is high, which is a pattern related to the high amylose content. The gelatinization range is approximately 16 °C, with an enthalpy value between 8 and 12 J · g−1. Amylose and amylopectin have molar masses of 2.5 × 105 g · mol−1 and 2.0 × 108 g · mol−1, respectively. Amylopectin in chickpeas has the highest intermediate chain amount (degree of polymerization of 13–24), a pattern that is related to the C‐type X‐ray diffraction pattern and, consequently, to the high resistant starch (RS) content, which is maintained after cooking. Overall, the starch present in chickpea varieties shows potential for the development of foods with a gel texture and high RS and slow digestive starch (SDS) contents after cooking.

Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes

Cassava, rice, and chickpea starches with different amylose contents and amylopectin structure are used to prepare helical inclusion complexes with lauric acid (LA) and to investigate the effect of pullulanase debranching on complex formation, crystalline structure, thermostability, and morphology compared to their non‐debranched counterparts. The quantity of inclusion complexes in debranched starches increased 2–9 times compared to non‐debranched starches, due to the release of debranched, linear amylopectin chains. The amount of complexes after debranching increased with amylopectin content, and with the proportion of amylopectin short chains. Retrogradation occurred under the same conditions as and in competition with complexation; however, carefully adjusting the conditions enabled minimization of retrogradation and maximization of complex formation.

Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC). RS contents for native black chickpea starch (NS) and black chickpea flour (NF) were measured as 15.2% and 5.0%, respectively. While for NE and GE, were found as 16.4% and 12.3%, respectively. Treatments made on the NS, increased the amount of RDS and reduced the amount of SDS significantly (p < .05). When the effect of enzyme application-autoclaving and retrogradation were compared, 41.3% increase in RS content was measured. In this study; RS3 production from black chickpea starch by a pullulanase enzyme was successfully performed. Enzymatic applications also improved the functional properties such as water absorption capacity, water solubility index value, fat binding capacity and emulsifying capacity. This enzyme treated black chickpea starch samples, being functionally improved, will possibly help to produce different products with desired quality parameters. Therefore, instead of native starch, pullulanase treated black chickpea starch may be used as a functional ingredient for increasing the amount of RS in food formulations.

Influence of different isolation methods on physicochemical and rheological properties of native and heat‐moisture‐treated chickpea starch

Starch from chickpea seeds was isolated using three different steeping solutions viz water, sodium hydroxide and potassium metabisulfite and subsequently heat-moisture treated (HMT) at 110 °C after adjusting moisture contents to 30% for 8 hr. The aim was to see the effect of steeping solutions on the physicochemical, morphological, crystalline and rheological properties of chickpea starch and their influence on heat-moisture treatment of the starches. Starch isolated by water as steeping media showed the highest amylose content and swelling power. HMT starches showed lower granule sizes, swelling power, and bulk and tapped densities than native starch. The X-ray diffraction pattern of HMT starches also showed difference in position and intensity of peaks. The starches after heat-moisture treatment also differed significantly in loss and elastic modulus than those of native starches. Practical applications There is increased demand of heat-moisture treated starches by the food industry. The present research is aimed at finding the isolation method of starch from chick pea seeds which can be subsequently used for heat-moisture treatment. This can help industry to selectively modify the process before physical modification. There is a need of more understanding of how starch behaves after heat-moisture treatment and its possible uses in products as texture stabilizer, and this research is directed at achieving at these aims.

Changes in molecular structure of chickpea starch during processing treatments: A thin layer chromatography study

To detect the changes in molecular structure of chickpea starch during processing treatments, a thin layer chromatographic method for characterizing the molecular structure of chickpea starch was developed. With this method, the components in chickpea starch could be divided into amylopectin, small linear molecules and large linear molecules, and their contents could be determined. It was found that the degrees of polymerization of the large linear molecules and small linear molecules in chickpea enzyme-resistant starch were about 40 and below 15, respectively. Furthermore, the small linear molecules were more susceptible to α-amylase hydrolysis than the large linear molecules. The results suggested that the large linear molecules and small linear molecules in chickpea enzyme-resistant starch might mainly originate from the amylose and amylopectin of native chickpea starch, respectively, based on the retrogradation properties of amylose and amylopectin and the enzymatic degradation behavior of the large linear molecules and small linear molecules.

Physicochemical, thermal and functional properties of gamma irradiated chickpea starch

The study was conducted to evaluate the effect of gamma irradiation (0, 0.5, 1, 2.5, 5 and 10kGy) on physicochemical, functional and thermal properties of chickpea starch. Results revealed that the pasting properties showed a significant (p≤0.05) decrease in peak viscosity, final viscosity, setback viscosity, trough viscosity and pasting temperature in dose dependent manner. Swelling, solubility index, oil absorption capacity and water absorption capacity increased significantly with dose, while as syneresis decreased with dose. Gelatinization temperatures To, Tp and Tc decreased significantly with dose. X-ray diffraction showed a characteristic C type pattern of the starches and the crystallinity decreased with dose. Scanning electron microscopy revealed small oval shaped starch granules and slight surface fissures were seen in the irradiated starch treated with 5 and 10kGy.

Physicochemical, functional properties, and digestion of isolated starches from pigmented chickpea (Cicer arietinumL.) cultivars

This research was undertaken to study physicochemical, functional, and in vitro starch digestion properties of wet-milled chickpea starches obtained from an array of ten cultivars differing in seed coat color (black, brown, green, red, and cream). The yield of chickpea starches ranged from 19.22 to 30.06%, in which resulting starches varied in total starch and amylose contents from 87.14 to 96.02% and 25.05 to 35.26%, respectively. The DSC transition temperatures To, Tp, and Tc and gelatinization enthalpy ranged from 61.93 to 68.94°C, 66.47 to 72.57°C, 73.34 to 78.50°C, and 8.82 to 10.68 J/g, respectively, indicating large differences among the starches. Scanning electron micrographs of the starches showed lenticular-shaped granules with a smooth surface and different granule sizes. The rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) gelatinized starch fractions varied from 56.34 to 59.15%, 33.22 to 35.43%, and 6.42 to 9.22%, respectively. The predicted glycemic indexes (pGI) of native and gelatinized chickpea starches ranged from 65.52 to 66.10 and 74.39 to 75.74, respectively. A close correlation among the viscosity characteristics of isolated starches and the starch digestion fractions was found after PCA analysis. The properties of the starches were not dependent on the seed-coat coloration of the cultivars. Overall, the results suggest that the starches of the array of chickpeas studied may hold potential for the development of functional foods especially due to its functional properties, medium glycemic index, high SDS, and RS contents.

Physicochemical properties and in vitro digestibility of legume starches

The physicochemical properties and in vitro digestibility of starches from different cultivars (genus) of legumes, namely, black eye bean, baby lima bean, lentil, chick pea, small red bean, and mung bean, were analyzed. All legume starches had oval and spherical granules, with an average diameter of 18.6–27.8 μm. Baby lima bean starch, with high amylose content, high molecular weight (Mw) of amylopection, and low short amylopection branch chains (DP 6–12), showed high gelatinization temperature, gelatinization enthalpy (△H), final viscosity, setback viscosity, and pasting temperature. By contrast, chick pea starch, with low amylose content and Mw of amylopection as well as high short amylopection branch chains, exhibited low gelatinization temperature, △H, peak viscosity, breakdown viscosity, and pasting temperature. Baby lima bean starch was highly resistant to enzyme digestion. The contents of slowly digestible and resistant starches of cooked small red bean were significantly higher than those of other cooked starches.

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization.

Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B+V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.

Physicochemical and structural evaluation of alkali extracted chickpea starch as affected by γ-irradiation

In this study, starch isolated from chickpea was exposed to gamma-irradiation at 0, 4, 8 and 12kGy doses. The irradiated starches were evaluated for their physicochemical, morphological and pasting properties. The results revealed significant (p≤0.05) reduction in apparent amylose content, swelling power, turbidity, syneresis, L (lightness) value, and pasting parameters whereas solubility and b (yellowness) value increased with increase in irradiation dose. X-ray diffraction showed C-type of crystallographic pattern. Relative crystallinity (RC) of irradiated starches was different at different irradiation doses. Prominent changes were recorded in the FT-IR spectra of irradiated starch samples with respect to intensity and shifting of major bands in specific regions. Analysis of O − H and C − H stretches, bending mode of water and glycoside bonds of irradiated starches revealed marked decrease in their absorbance intensities. Scanning electron microscopy revealed cracking and clumping of starch granules at elevated doses of gamma-irradiation. Radiation doses were negatively correlated to swelling power, pasting parameters (peak viscosity, hold viscosity, final viscosity, setback viscosity and pasting temperature), turbidity, syneresis and apparent amylose content except solubility.

Effect of sodium phosphate on the pasting, thermal, and rheological properties of potato and chickpea starches

Differential scanning calorimetry (DSC) was used to determine the thermal properties of starch in controlled environment. Rapid visco analyser (RVA), Brookfield viscometer, and texture analyser were used to determine the effect of sodium phosphate (0.5, 1.0, and 1.5 M at pH 5, 7, and 9) on the cooking parameters, viscosity properties, and gel texture of potato (PS) and chickpea starch (CPS), respectively. Unlike chickpea starch at 0.5 and 1.0 M salt concentrations, the peak viscosity of potato starch at all salt concentrations decreased by about 50% as compared to control sample, especially at pH 5. CPS exhibited much higher setback values compared to PS. Gelatinisation temperatures of PS and CPS increased significantly (P≤0.05) as compared to control samples. Power law model confirmed pseudoplasticity of both starch gels (n<1). The DSC profile showed higher peak temperature at higher salt concentration, but lower enthalpy at higher salt concentration. Arrhenius equation showed the temperature dependency where the average activation energy (Ea = 18,629 K/J/mol) of CPS across salt concentration was higher compared to potato starch (6,094 K/J/mol). Gel hardness of the starches cooked in sodium phosphate generally increased with higher pH, except for CPS at 1.5 M sodium phosphate.

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

AbstractThe linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

Rheological, textural, and enzymatic hydrolysis properties of chickpea starch from a Chinese cultivar

The rheological, textural, and enzymatic hydrolysis properties of starch isolated from the seed of a Chinese chickpea cultivar were compared with corn. The chickpea starch peak, final, breakdown, and setback viscosities (2631 ± 5, 1532 ± 3, 1346 ± 2, and 247 ± 0 cP, respectively) suggest a higher stability and consistency than corn. During gelatinization, the starch granules irreversibly lost their integrity and formed a continuous amorphous structure. The gel strength increased during storage for 24 h then slowly increased until 168 h. The chickpea starch gel became firmer owing to its high amylose content. During heating, storage modulus (G′) and loss modulus (G″) of starch suspension increased rapidly above 60 °C but reduced on further heating. During cooling, G′ decreased rapidly from 95 to 75 °C then increased slowly until 25 °C, with no change in G″. The hydrolysis rate of chickpea starch was lower than that of corn starch, indicating its higher resistance to α-amylase digestibility during retrogradation.

Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry

The gelatinisation kinetics (non-isothermal) of corn and chickpea starches at different heating rates were calculated using differential scanning calorimetry (DSC), rapid visco analyser (RVA), and oscillatory dynamic rheometry. The data obtained from the DSC thermogram and the RVA profiles were fitted to Kissinger's and Ozawa's methods. Starch gelatinisation was characterised by two phases, where the first corresponded to the unfolding of amorphous region of the starch granule and the other represented the melting crystalline part. The temperature that separates the unfolding and melting of the granule parts, the breaking temperature, was recorded. Higher activation energy (Ea) was calculated for the DSC data versus the RVA. The Ea values calculated by Kissinger's method indicated that one can use either DSC or RVA to get a comparable Ea for both starches, whereas Ozawa's method showed comparable results for chickpea starch and less comparable for corn starch. The Ea of corn starch as calculated by dynami...

Changes in crystal structure of chickpea starch samples during processing treatments: an X-ray diffraction and starch moisture analysis study.

To detect more credibly the changes in the crystal structure of chickpea starch during processing treatments, two methods, a deconvolution method based on X-ray diffraction (XRD) pattern of starch and a moisture analysis method based on starch moisture content, were applied to determine the relative crystallinity (RC) of A- and B-type polymorphs (RCA and RCB) in the same chickpea starch sample. It was found that the values of RCA for chickpea starch samples determined by these two methods were close and showed similar trend. The results suggested that these two methods could be used to estimate RCA in the same chickpea starch sample and provide mutual corroboration. Based on the deconvolution method, it was observed that the crystalline region of chickpea starch was less susceptible to α-amylase hydrolysis than its amorphous region, and B-type polymorph in chickpea starch was more resistant to α-amylase hydrolysis than A-type polymorph.

Effect of potassium phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches

The effect of potassium phosphate on potato and chickpea (CP) starches pasting, rheological, and textural properties were investigated using differential scanning calorimetry, rapid visco-analyser (RVA), viscometer, and texture analyser. Starch parameters were determined in 0.5, 1.0, and 1.5 M potassium phosphate at pH=5, 7, and 9, while distilled water was used as a control. Significant drop in the peak viscosity of potato starch was recorded in the presence of potassium phosphate at pH=5, but increased at pH=9 at the same salt concentration. CP starch exhibited significant increase in peak viscosity at higher pH and mixed behaviour in 1.5 M. The setback of potato starch increased significantly at pH=9 and 1.5 M salt concentration, while CP starch exhibited higher setback when cooked in 0.5, 1.0, and 1.5 M at higher pH. The peak gelatinisation temperature was higher in salt compared to the control, but CP starch showed gradual decrease at higher pH. The shear rate/shear stress data was fitted into power law model, where the flow behaviour index (n) was n<1 suggesting pseudoplasticity, whereas the consistency coefficient decreased at higher temperature indicating lower viscosity. The effect of salt concentration on CP starch was more pronounced compared to potato starch. The data was also fitted into Arrhenius equation to establish the effect of temperature on the activation energy (Ea), where CP starch exhibited higher Ea compared to potato starch. Higher gel hardness was noticed for both starch samples cooked in potassium phosphate compared to the control.

Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch.

Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10%, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20% respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3cm(-1) and absorption band at 174.8cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56%.