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Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential

Punia, Sneh, Siroha, Anil Kumar, Sandhu, Kawaljit Singh, Kaur, Maninder
International journal of biological macromolecules 2019 v.130 pp. 595-604
baked goods, barley, barley starch, chewiness, citrates, cohesion, firmness, gels, mixing, models, noodles, pasting properties, physicochemical properties, resistant starch, sensory properties, temperature, viscosity, wheat, wheat starch
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As the level of BSC increases, physico-chemical properties were reduced. Except pasting temperature all pasting parameters were decreased as the proportion of BSC increased in WS. All WS–BSC blends possessed decreased viscosity with increasing resistant starch type IV (RS4), which was well described by the Herschel-Bulkley model. As compared to WS, Firmness, springiness, cohesiveness and chewiness of BSC blends gels were decreased by addition of BSC. Study revealed a remarkable decrease in resistance of wheat starch gel by increasing the BCS substitution level. The results concluded the possibility of blending of BSC with WS up to 20% to produce noodles of acceptable quality.