Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-23 DOI:10.1016/j.foodhyd.2025.111259

Theresa Boeck , Emanuele Zannini , Elke K. Arendt

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引用次数: 0

Abstract

This study comprehensively analyses the physicochemical and functional properties of underutilized starches from lentil, faba bean, chickpea, and quinoa compared to widely used maize, pea, waxy rice, potato, and wheat starches, and shows the effect the starches have in gluten-free bread applications. By incorporating a broad range of compositional and functional analyses, this research offers unique insights into the interrelationships among starch composition and functionality and how they collectively influence gluten-free bread performance. Significant variations were found in amylose content, granule size, gelatinisation behaviour, and other functional properties. Lentil, faba bean, chickpea and pea starches exhibited high amylose (24.1–25.6%) and resistant starch content (9.4–11.6%), while quinoa starch had the lowest amylose content (5.3%) and was highly digestible (0.6% resistant starch). Potato starch demonstrated the highest peak viscosity (7006 mPa.s), while quinoa had the lowest (514 mPa.s). Maize starch had the highest pasting temperature at 81.5 °C), and the highest gelatinisation enthalpy was found in potato (−21.5 J/g) and waxy rice starch (−17.0 J/g). Retrogradation enthalpy and degree of retrogradation were highest for potato and legume starches. Bread resilience was linked to starch gel hardness, solubility, and retrogradation, with potato starch achieving the highest slice area (21.7 cm²) and lentil, faba bean and pea starch also producing large slice areas (18.9–20.3 cm²) and appealing bread colour and crumb structure. The comprehensive results of this study allow for the selection of appropriate starch sources to optimise sensory and structural properties of food products, and highlight the potential of underused starches for sustainable and innovative food applications.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.