Purified Starches from 18 Pulses Have Markedly Different Morphology, Oil Absorption and Water Absorption Capacities, Swelling Power, and Turbidity
Oluwatoyin O. Sangokunle, Shridhar K. Sathe, Prashant Singh
Abstract
Abstract Pulse starch is a promising alternative food ingredient. The demand for pulse starch is increasing due to attributed functionalities, healthier food preferences, and its clean label. However, the functional attributes that would facilitate utilization of pulse starch by food industries require additional investigation. In this study, starch from 18 pulses are purified and selected functional properties are characterized. 18‐pulse seed types are wet milled and used for starch isolation. Yield, proximate compositions, solubility, swelling power, least gelation concentration, oil and water absorption capacities (OAC and WAC), and water absorption and solubility indexes (WAI and WSI) are characterized for each of the starches. Additionally, the effect of moist‐heat treatment and oil‐type on WAC, WAI, WSI, and OAC are determined. Results indicate differences in yield, proximate composition, L* color value, granule morphology, and starch WAC and OAC based on biotypes and significantly ( p < 0.05) differed by moist‐heat treatment, and oil type, respectively. The WAC is correlated to amylose content (Pearson correlation coefficient; r = 0.551, p < 0.01). This study provides a basis for better understanding the functionality of pulse starches, enabling their improved usage as food ingredients.