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

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Abstract

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.

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Authors and Affiliations

  1. Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India

    Mamta Kaushik, Baljeet S. Yadav, Ritika B. Yadav & Nidhi Dangi

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  1. Mamta Kaushik
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  2. Baljeet S. Yadav
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  3. Ritika B. Yadav
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  4. Nidhi Dangi
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Correspondence to Baljeet S. Yadav.

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Kaushik, M., Yadav, B.S., Yadav, R.B. et al. Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch. Food Measure 14, 1623–1633 (2020). https://doi.org/10.1007/s11694-020-00410-7

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  • DOI: https://doi.org/10.1007/s11694-020-00410-7

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