Pigeon Pea Starch Research Articles

Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality

ABSTRACTThis study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starch.

Optical Interference Studies on Single Starch Granules

AbstractStudies on the optical interference by potato, sorghum, wheat, pigeon pea and cowpea starch granules indicated that the potato granule was ordered mostly on the centre of the granule and that the molecular arrangement of the birefringent portion was perpendicular to the radial. This was more so with the legume starches where the entire granule was ordered. Cereal starches had birefringent material on the periphery and non‐birefringent material in the centre and in this case, the birefringent material was radially arranged.