Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread

The present study designed to establish the diosgenin profile from eleven different Indian varieties of fenugreek, and subsequently develop powder from the best stage and variety to prepare diosgenin fortified bread. The seeds, sprouts and leaves of different fenugreek varieties were analyzed for the diosgenin using HPLC. The content of phenolics and flavonoids also estimated and assessed for its antioxidant capacity using phosphomolybdate, DPPH and FRAP. Among eleven varieties screened for diosgenin and the other compounds, tender leaf of Kasuri methi (KS) variety showed the highest content of diosgenin (466.89 ± 0.32 mg/100 g FW), phenolics (58.54 ± 2.70 mg/100 g FW) and flavonoids (1104.16 ± 43.70 mg/100 g FW) followed by Pusa Early Bunching (PEB) (444.18 ± 0.36 mg/100 g FW) and Early Bunching (EB) (409.45 ± 0.42 mg/100 g FW). Among three stages, seeds found to be a better total antioxidant, DPPH scavenging, and reducing ability. Further, based on the results, bread fortified with 1.5% KS leaf powder is found to be optimal which also has significant diosgenin content (268.91 mg/100 g DW). And the effect of KS leaf powder on amylograph and farinograph characteristics of wheat flour and quality characteristics of bread showed promising results of acceptance.

Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture

In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and 15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes, syneresis, FTIR and microstructure of native wheat starch (NWS, 4%) gel was investigated. According to the rheological tests, the NWS-CSG and NWS-CSG-SUC gels showed thixotropic behavior and all the samples exhibited shear-thinning flow behavior. Increasing the CSG substitution level up to 15% elevated the apparent viscosity, consistency coefficient whereas the SUC substitution with NWS reduced these values. The higher apparent viscosity, consistency coefficient, and stronger pseudoplastic behavior were obtained for NWS-CSG-SUC gel than NWS gel. The addition of CSG greatly decreased hardness and consistency from 140 to 55.5 g and from 6.9 to 3.0 mJ, respectively during storage at 4 °C for 14 days; while in the presence of SUC these values slightly decreased. After storage, syneresis of NWS and NWS-10%SUC gels increased by 46.78% and 32.11%, respectively; whereas it decreased 19.88% for NWS-15%CSG gel. The SEM images showed that the mixed gels had a denser structure with a smaller pore size. The results indicated that CSG had positive effect in modifying the properties of NWS-SUC mixed gels.

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.

Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread

In order to improve the commercial and nutritional quality of Chinese steamed bread (CSB), effect of extruded adzuki bean flour (EABF) substitution (10%, 20%, 30%, and 40%) for wheat flour on the quality properties of blended flour and CSB was studied. Results showed that the development time, stability time, and farinograph quality number of blended flours were decreased with EABF addition, although water absorption and softening degree were increased. Pasting properties of them were also degraded with the addition. EABF substitution lowered the lightness and strengthened the hardness of CSB. The sensory evaluation total scores of CSB were both improved with 10% and 20% EABF addition, because slight red color of them was favored by the panelist. Nutritional analysis showed that CSB with 10% and 20% EABF ranked higher protein and essential amino acids content than that of WF-CSB, especially lysine and threonine. Addition of EABF contributed to the superior α-glucosidase inhibitory activity of protein isolated from CSBs. α-Glucosidase inhibition rate of CSB made from EABF (39.88%) was improved nearly five times compared with that of WF. It might be concluded that CSB with addition of 10% and 20% EABF could be used as a nutritional and healthy staple food.

Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours

The effect of betacyanin pigments from Amaranthus tricolor and Amaranthus cruentus on chromatic and physicochemical properties of three wheat flours was studied. Addition of Amaranthus betacyanins increased the gelatinization temperatures (T(o), T(p), and T(c)) of all wheat flours without altering their transition ranges (T(c)-T(o)). The melting enthalpies (DeltaH) were either increased or decreased depending on the types of flour and pigment. Amaranthus betacyanins decreased the peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV), setback (SB), and pasting time (PT) of all flours and increased the breakdown (BD). Texture profile analysis (TPA) showed that Amaranthus betacyanins decreased hardness, and gumminess, and increased cohesiveness of all gels, without altering adhesiveness. Chromatic investigation exhibited that A. tricolor and A. cruentus pigments imparted gels with red and orange-yellow hues with favorable color stability.