Comparative study on chemical functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches

Jagannadham K., . and Parimalavalli R., . Comparative study on chemical functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches. pp. 677-683. ISSN 22317546

Starch is the most abundant carbohydrate in chickpea as well as wheat and it is considered to be competitive in the food industry. The objective of the present study was to find out the chemical functional and pasting properties of both chickpea and wheat starches. Starch was isolated and its chemical functional and pasting properties were analysed by the standard procedures. The results revealed that the yield of chick pea starch was 29.00 and wheat starch was 48.33. Chickpea starch consisted more moisture (10.930.62) and amylose (30.430.35) than wheat starch however lower dry matter (89.120.63) protein (0.560.09) fat (0.300.18) ash (0.440.19) and pH (5.200.12) was observed for chickpea starch than wheat starch. Chickpea starch had higher water binding capacity (93.593.12) and less oil absorption capacity (0.730.02g/g). Swelling power of chickpea (1.75-9.54g/g) and wheat starch (1.63-7.11g/g) increased as temperature raised from 50 to 90C. Solubility of both chickpea and wheat starches was increased with increasing temperatures (70C) then declined until the temperature raised up to 90C. Peak trough breakdown final and setback viscosities of chickpea starch were significantly (P0.05) higher than wheat starch. Hence chickpea starch would provide good viscosity to food stuff and is encouraging its use in the preparation of noodles.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(32).pdf

Abstract

Starch is the most abundant carbohydrate in chickpea as well as wheat and it is considered to be competitive in the food industry. The objective of the present study was to find out the chemical functional and pasting properties of both chickpea and wheat starches. Starch was isolated and its chemical functional and pasting properties were analysed by the standard procedures. The results revealed that the yield of chick pea starch was 29.00 and wheat starch was 48.33. Chickpea starch consisted more moisture (10.930.62) and amylose (30.430.35) than wheat starch however lower dry matter (89.120.63) protein (0.560.09) fat (0.300.18) ash (0.440.19) and pH (5.200.12) was observed for chickpea starch than wheat starch. Chickpea starch had higher water binding capacity (93.593.12) and less oil absorption capacity (0.730.02g/g). Swelling power of chickpea (1.75-9.54g/g) and wheat starch (1.63-7.11g/g) increased as temperature raised from 50 to 90C. Solubility of both chickpea and wheat starches was increased with increasing temperatures (70C) then declined until the temperature raised up to 90C. Peak trough breakdown final and setback viscosities of chickpea starch were significantly (P0.05) higher than wheat starch. Hence chickpea starch would provide good viscosity to food stuff and is encouraging its use in the preparation of noodles.

[error in script]

Item Type:	Article
AGROVOC Term:	Starch
AGROVOC Term:	Chickpeas
AGROVOC Term:	Cicer arietinum
AGROVOC Term:	Noncereal flours
AGROVOC Term:	Wheats
AGROVOC Term:	Triticum aestivum
AGROVOC Term:	Cereal flours
AGROVOC Term:	Chemical properties
AGROVOC Term:	Viscosity
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22076

Actions (login required)

View Item