Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties

This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.

Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums

This study was performed to investigate the influence of Lepidium perfoliatum seed gum (LPSG) and Alyssum homolocarpum seed gum (AHSG) on functional properties of wheat starch. Various concentrations of gums (0.25%, 0.5%, 0.75%, and 1% dry starch weight basis) were added to wheat starch, and their influences on water absorption, pasting properties, gel strength, freeze-thaw stability and color parameters were investigated. The results showed that both gums improved water absorption, freeze-thaw stability, pasting parameters, gel hardness, gumminess, and chewiness whereas springiness was not affected and cohesiveness was decreased by the incorporation of gums and LPSG more effective than AHSG. Color parameters were also affected by the concentration of gums. The L value decreased whereas a value and b value increased in the presence of both gums. However, the changes were more obvious in samples containing LPSG. PRACTICAL APPLICATION: Starch is one of the most important carbohydrate materials in the food industry. However, native starch has shortcomings, such as sensitivity to shear or syneresis that limit its applications in food processing. Incorporation of hydrocolloids is an effective strategy to improve functional properties of starch. LPSG and AHSG are two novel sources of hydrocolloids which can be used to modify the properties of starch in food products.

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.