Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch

The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2020-06, Vol.14 (3), p.1623-1633
Main Authors: Kaushik, Mamta, Yadav, Baljeet S., Yadav, Ritika B., Dangi, Nidhi
Format: Article
Language:English
Subjects:
Barley
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Original Paper
Pastes
Plasticity
Proteins
Pseudoplasticity
Rheological properties
Rheology
Starch
Water absorption
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Summary:The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The pasting and rheological parameters were determined at two starch concentrations (8% and 10%) with different proportions of LPC. All pasting viscosities increased with increasing starch content whereas decreased after the addition of LPC in a concentration dependent manner. The addition of LPC caused a reduction in the elasticity of starch pastes resulting into increase in the viscous behavior of starch pastes. Similarly, the pseudo-plastic behavior of the barley starch pastes decreased in the presence of LPC suggesting a liquid like behavior.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00410-7