Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #316462
Title: Effect of hydrocolloids on functional properties of navy bean starch

Author
item Byars, Jeffrey
item Singh, Mukti
item Kenar, James - Jim

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/18/2015
Publication Date: 10/21/2015
Citation: Byars, J.A., Singh, M., Kenar, J.A. 2015. Effect of hydrocolloids on functional properties of navy bean starch [abstract]. American Association of Cereal Chemists International.

Interpretive Summary:

Technical Abstract: Pulses are recognized as a low-fat source of gluten-free protein, soluble fiber, B-vitamins and minerals, and their use in foods has increased in recent years. The functional properties of pulse starches have received relatively little attention, but they are important since starch is the major component of pulse flours, and more pulse starch may become available as a result of pulse protein isolation. This work studies the effects of hydrocolloid replacement on the pasting properties of navy bean starch and on the properties of navy bean starch gels. Navy bean starch was isolated, and blends were prepared with beta-glucan, guar gum, pectin and xanthan gum. The total solids concentration was maintained at 8%, and starch was replaced with 0.2, 0.4 and 0.6% of each hydrocolloid. Guar gum led to an increase in the peak viscosity during pasting as well as an increase in the final viscosity. Each of the other hydrocolloids decreased the peak and final viscosities, with xanthan gum causing the largest decrease. The effects of the hydrocolloids on water absorption, freeze-thaw stability and textural properties of navy bean starch gels were also examined. These results show the possibility of improving navy bean starch and flour properties through the addition of hydrocolloids.