Abstract
Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different additives was carried out. Flours of three maize varieties (PMH1, JL3459 and Buland) with and without additives (guar gum, xanthan gum, whey protein concentrate and potato starch) were analysed for physico-chemical and pasting properties. Maize (PMH1) had maximum thousand kernel weight (312.47 g), bulk density (0.80 g/ml), force to rupture (68.54 kg) and contained the highest starch (67.70%) and fat (5.08%) among the three varieties. Different levels of guar gum (0–1.0%), xanthan gum (0–1.0%), whey protein concentrate (0–15.0%) and potato starch (0–10.0%) were incorporated in flours from three maize varieties. Results showed that guar gum 1.0% (w/w basis) and xanthan gum 1.0% (w/w basis) incorporation led to the highest peak and final viscosity whereas whey protein concentrate and potato starch were not selected because of negative effect on these properties. These additives can be used as binding agent in chapati and other maize products.
Similar content being viewed by others
References
AACC Approved methods of the American Association of Cereal Chemists (2000) Method 44.15 A. Moisture—air-oven methods. Method 46-11A. Protein—Kjeldhal Method. Method 08-01. Ash of flour, 11th ed. St. Paul, MN, USA
Achayuthakan P, Suphantharika M (2008) Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71(1):9–17
AOAC Association of Official Analytical Chemists (1995) 16th edn. Arlington
Arif S, Ali TM, Ul Afzal Q, Ahmed M, Siddiqui AJ, Hasnain A (2014) Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars. J Food Sci Technol 51(6):1066–1075
Batey IL, Curtin BM, Moore SA (1997) Optimization of rapid visco-analyser test conditions for predicting Asian noodle quality. Cereal Chem 74:497–501
BeMiller JN (2011) Pasting, paste, and gel properties of starch–hydrocolloid combinations. Carbohydr Polym 86(2):386–423
Bordoloi A, Singh J, Kaur L (2012) In vitro digestibility of starch in cooked potatoes as affected by guar gum microstructural and rheological characteristics. Food Chem 133(4):1206–1213
Brennan CS, Suter M, Luethi T, Matia-Merino L, Qvortrup J (2008a) The relationship between wheat flour and starch pasting properties and starch hydrolysis: effect of non-starch polysaccharides in a starch gel system. Starch-Starke 60(1):23–33
Brennan MA, Merts I, Monro J, Woolnough J, Brennan CS (2008b) Impact of guar gum and wheat bran on physical and nutritional quality of extruded breakfast cereals. Starch-Starke 60:248–256
Chaisawang M, Suphantharika M (2006) Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocoll 20(5):641–649
Craig SAS, Maningat CC, Seib PA, Hoseney RC (1989) Starch paste clarity. Cereal Chem 66:173–182
Dikeman CL, Fahey GC (2006) Viscosity as related to dietryfiber: a review. Crit Rev Food Sci 46:649–663
Eliasson AC, Kim HR (1992) Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. I. A rheological approach for evaluation of freeze-thaw stability. J Texture Stud 23:279–295
Gimeno E, Moraru CI, Kokini JL (2004) Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating. Cereal Chem 81:100–107
Gomez KA, Gomez AA (2010) Statistical procedure for agricultural research. Wiley, New York, pp 1–680
Gouseti O, Jaime-Fonseca MR, Fryer PJ, Mills C, Wickham MSJ, Bakalis S (2014) Hydrocolloids in human digestion: dynamic in vitro assessment of the effect of food formulation on mass transfer. Food Hydrocoll 42(3):378–385
Guarda A, Rosell CM, Benedito C, Galotto MJ (2004) Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocoll 18:241–247
Huang JC, Knight S, Goad C (2001) Model prediction for sensory attributes of non gluten pasta. J Food Quality 24:495–511
Jamin FF, Flores RA (1998) Effect of additional separation and grinding on the chemical and physical properties of selected corn dry milled streams. Cereal Chem 75:166–170
Kaur A, Shevkani K, Singh N, Sharma P, Kaur S (2015) Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 52(12):8113–8121
Kohajdová Z, Karovičová J (2008) Influence of hydrocolloids on quality of baked goods. Acta Scientiarum Polonorum Technologia Alimentaria 7(2):43–49
Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033–1047
Lim ST, Lee JH, Shin DH, Lim HS (1999) Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch 51:120–125
Marco C, Rosell CM (2008) Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng 88(1):94–103
Mitch EL (1984) Potato starch: production and uses. Starch Chem Technol 2:479–489
Numfon R (2017) Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour. Food Sci Technol Int 23(4):310–317
Onweluzo JC, Leelavathi K, Rao PH (1999) Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread. Plant Food Hum Nutr 54:173–182
Onwulata CI, Konstance RP (2006) Extruded corn meal and whey protein concentrate: effect of particle size. J Food Process Preserv 30(4):475–487
Park TM, Ibanez AM, Zhong F, Shoemaker CF (2007) Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch-Starke 59:388–396
Rosell CM, Yokoyama W, Shoemaker C (2011) Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles. Carbohydr Polym 84(1):373–382
Satrapai S, Suphantharika M (2007) Influence of spent brewer’s yeast-glucan on gelatinization and retrogradation of rice starch. Carbohydr Polym 67:500–510
Shi X, BeMiller JN (2002) Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr Polym 50(1):7–18
Singh N, Singh J, Kaur L, Sodhi NS, Gill BS (2003) Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem 81(2):219–231
Tan Y, Corke H (2002) Factor analysis of physicochemical properties of 63 rice varieties. J Sci Food Agric 82(7):745–752
Tang M, Hong Y, Gu Z, Zhang Y, Cai X (2013) The effect of xanthan on short and long-term retrogradation of rice starch. Starch-Starke 65:702–708
Tester RF, Sommerville MD (2003) The effects of non starch polysaccharides on the extent of gelatinisation, swelling and alpha amylase hydrolysis of maize and wheat starches. Food Hydrocoll 17:41–54
Thakur S, Kaur A, Singh N, Virdi AS (2015) Successive reduction dry milling of normal and waxy corn: grain, grit, and flour properties. J Food Sci 80(6):C1144–C1155
Tudorica CM, Jones TER, Kuri V, Brennan CS (2004) The effects of refined barley β-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology. J Sci Food Agric 84(10):1159–1169
Wang S, Li C, Copeland L, Niu Q, Wang S (2015) Starch retrogradation: a comprehensive review. Compr Rev Food Sci Food Saf 14(5):568–585
Waterschoot J, Gomand SV, Willebrords JK, Fierens E, Delcour JA (2014) Pasting properties of blends of potato, rice and maize starches. Food Hydrocoll 41:298–308
Weber FH, Clerici MTP, Collares-Queiroz FP, Chang YK (2009) Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high-amylose corn starches. Starch-Starke 61(1):28–34
Yoon SJ, Lee Y, Yoo B (2016) Rheological and pasting properties of naked barley flour as modified by guar, xanthan and locust bean gums. Prev Nutr Food Sci 21(4):367–372
Zaidul ISM, Norulaini NN, Omar AM, Yamauchi H, Noda T (2007) RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr Polym 69(4):784–791
Zhang Y, Gu Z, Hong Y, Li Z, Cheng L (2011) Pasting and rheologic properties of potato starch and maize starch mixtures. Starch-Starke 63(1):11–16
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Chhabra, N., Kaur, A. & Kaur, A. Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives. J Food Sci Technol 55, 4111–4118 (2018). https://doi.org/10.1007/s13197-018-3337-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3337-1