Wheat flour and gum cordia composite system: pasting, rheology and texture studies

MAHMOOD, Kaiser; ALAMRI, Mohammed Saleh; ABDELLATIF, Mohamed Abdelhakim; HUSSAIN, Shahzad; QASEM, Akram Ahmed Abdu

doi:10.1590/fst.10717

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Research Paper • Food Sci. Technol 38 (4) • Oct-Dec 2018 • https://doi.org/10.1590/fst.10717 copy

Wheat flour and gum cordia composite system: pasting, rheology and texture studies

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels, respectively. The highest hardness was observed for 10% acetylated GC gel while the same concentration of native GC depicted opposite trend.

Keywords:
gum cordia; gel texture; paste viscosity; wheat flour

Gum cordia (%) ^* * Mean carrying same letter in rows are statistically non-significant;	0%	3%	5%	10%
Native GC
Peak viscosity (cP) ^ cP= centipoise.	649.0 ± 9.0^d	849.6 ± 5.6^c	1083.0 ± 4.3^b	1227.0 ± 5.5^a
Breakdown (cP)	295.0 ± 3.4^d	415.0 ± 6.2^c	603.3 ± 6.8^b	716.3 ± 5.5^a
Final viscosity (cP)	855.0 ± 5.5^d	883.3 ± 9.7^c	945.0 ± 8.7^b	961.0 ± 9.0^a
Setback (cP)	488.3 ± 4.0^a	453.6 ± 5.5^b	476.3 ± 8.6^a	448.0 ± 7.9^b
Peak time (min)	5.4 ± 0.1^a	5.1 ± 0.1^b	4.9 ± 0.0^c	4.9 ± 0.1^c
Pasting temp. (°C)	89.5 ± 0.4^a	86.6 ± 0.6^b	66.0 ± 0.8^c	66.3 ± 0.5^c
Acetylated GC
Peak viscosity (cP)	649.0 ± 9.0^d	842.6 ± 8.1^c	1005.0 ± 12.7^b	1301.6 ± 11.3^a
Breakdown (cP)	295.0 ± 3.5^c	268.3 ± 0.5^d	392.0 ± 5.5^b	612.0 ± 7.5^a
Final viscosity (cP)	855.0 ± 5.5^d	1166.0 ± 8.1^c	1207.6 ± 10.0^b	1298.6 ± 8.5^a
Setback (cP)	488.3 ± 4.0^c	594.3 ± 7.5^b	591.0 ± 5.5^b	607.3 ± 6.5^a
Peak time (min)	5.4 ± 0.1^a	5.3 ± 0.1^a	5.1 ± 0.1^b	5.0 ± 0.1^b
Pasting temp. (°C)	89.5 ± 0.4^a	87.5 ± 0.5^b	86.4 ± 0.3^c	67.4 ± 0.4^d

Temp. (°C)	0%			3%			5%			10%
	Native GC
	K ^* * K = consistency index (Pa.s);	n ^ n = flow behavior index (dimensionless); R2= Regression coefficient.	R²	K ^* * K = consistency index (Pa.s);	n ^ n = flow behavior index (dimensionless); R2= Regression coefficient.	R²	K ^* * K = consistency index (Pa.s);	n ^ n = flow behavior index (dimensionless); R2= Regression coefficient.	R²	K ^* * K = consistency index (Pa.s);	n ^ n = flow behavior index (dimensionless); R2= Regression coefficient.	R²
Ramping Up
30	3.20	0.39	0.98	3.25	0.40	0.99	3.32	0.40	0.97	3.36	0.41	0.99
40	3.08	0.39	0.99	3.11	0.41	0.98	3.14	0.41	0.99	3.17	0.40	0.98
50	2.59	0.42	0.97	2.58	0.47	0.99	2.71	0.49	0.99	2.81	0.45	0.99
Ramping Down
30	3.06	0.43	0.99	3.09	0.44	0.97	3.12	0.45	0.98	3.17	0.44	0.99
40	2.89	0.44	0.98	2.91	0.45	0.99	2.95	0.49	0.99	2.97	0.44	0.98
50	2.65	0.44	0.99	2.67	0.46	0.99	2.71	0.48	0.99	2.78	0.43	0.99
	Acetylated GC
Ramping Up
30	3.20	0.39	0.98	3.44	0.44	0.98	3.67	0.49	0.98	3.73	0.34	0.99
40	3.08	0.39	0.99	3.13	0.56	0.98	3.22	0.56	0.96	3.46	0.36	0.99
50	2.59	0.42	0.97	2.61	0.69	0.97	2.74	0.69	0.97	2.96	0.41	0.99
Ramping Down
30	3.06	0.43	0.99	3.17	0.51	0.99	3.24	0.59	0.99	3.43	0.41	0.99
40	2.89	0.44	0.98	3.07	0.61	0.98	3.12	0.62	0.98	3.21	0.42	0.99
50	2.65	0.44	0.99	2.79	0.67	0.97	2.86	0.67	0.96	3.01	0.43	0.99

GC (%)	Ramping Up			Ramping Down
GC (%)	µ_o (Pa.s) ^* * µo(Pa.s) = frequency factor at a reference temperature;	Ea^ Ea = activation energy (J/mol) measured at temperature range of 30-50 °C; R 2 = Regression coefficient. (J/mol)	R²	µ_o (Pas) ^* * µo(Pa.s) = frequency factor at a reference temperature;	Ea^ Ea = activation energy (J/mol) measured at temperature range of 30-50 °C; R 2 = Regression coefficient. (J/mol)	R²
Native GC
0	8.54×10^-2	6199.74	0.94	7.62×10^-2	5947.28	0.99
3	3.44×10^-2	7534.63	0.91	3.19×10^-2	7234.79	0.98
5	5.09×10^-2	6636.74	0.93	4.84×10^-2	6102.63	0.99
10	8.13×10^-2	5985.82	0.94	7.40×10^-2	5761.26	0.99
Acetylated GC
0 3 5 10	8.54×10^-2	6199.74	0.94	7.32×10^-2	5947.28	0.99
	2.98×10^-2	8426.95	0.99	3.01×10^-2	8139.16	1.00
	4.21×10^-2	7641.02	1.00	4.65×10^-2	7256.77	0.98
	7.28×10^-2	6209.22	0.94	6.79×10^-2	6123.24	0.96

Native GC
Parameters ^* * Mean carrying same letter in rows are statistically non-significant at p ≤0.05.	0%	3%	5%	10%
Hardness (g)	28.1 ± 1.7^a	25.0 ± 2.0^b	25.3 ± 1.1^b	25.0 ± 0.0^b
Cohesiveness	0.51 ± 0.01^b	0.57 ± 0.03^a	0.54 ± 0.03^ab	0.54 ± 0.02^ab
Springiness	9.8 ± 0.2^a	9.8 ± 0.1^a	9.9 ± 0.1^a	9.9 ± 0.1^a
Adhesiveness (mJ)	0.40 ± 0.10^ab	0.30 ± 0.10^b	0.40 ± 0.10^ab	0.53 ± 0.12^a
Gumminess	16.9 ± 0.7^a	14.2 ± 1.0^b	13.7 ± 1.1^b	13.4 ± 0.5^b
Acetylated GC
Hardness (g)	28.1 ± 1.7^ab	24.3 ± 1.5^b	28.6 ± 1.5^ab	32.3 ± 4.5^a
Cohesiveness	0.51 ± 0.01^ab	0.45 ± 0.03^b	0.55 ± 0.04^a	0.53 ± 0.04^a
Springiness	9.8 ± 0.1^a	9.0 ± 0.1^b	8.4 ± 0.3^c	10.1 ± 0.1^a
Adhesiveness (mJ)	0.40 ± 0.10^a	0.20 ± 0.10^b	0.33 ± 0.05^ab	0.50 ± 0.10^a
Gumminess	16.9 ± 0.7^a	11.1 ± 0.2^b	15.9 ± 1.9^a	17.1 ± 1.2^a

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[1] * Corresponding author: mba11ameen@gmail.com