Rheological, thermal and textural properties of starch blends prepared from wheat and turkish bean starches

Abstract

Wheat starch (WS) and Turkish bean starch (TBS) blends were prepared in different proportions like 100WS, 10TBS/90WS, 30TBS/70WS, 50TBS/50WS and 100TBS. Starch blends and individual starches were studied for their pasting, thermal, textural and functional properties. Differential scanning calorimetry (DSC) thermograms of blends showed additive effect of both the starches. Gelatinization enthalpy of individual TBS was higher as compared to individual WS. In 50TBS/50WS blend, effect of TBS was higher as compared to WS. Amylose lipid complex was observed in individual WS and all blends while it was not present in individual TBS. Syneresis from starch gels increased with the increase in TBS level in blends. All the blends showed a linear trend regarding gel hardness values. The cohesiveness value of 50WS/50TBS blend was almost similar to that of 100WS. Our studies suggest that blending of WS with TBS in equal proportions can be useful in high temperature processing.