Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon

Análise morfológica, textural e de estabilidade de congelamento-descongelamento de amidos de leguminosas cultivadas em Camarões

Abstract

Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.

Keywords:
legume; starch; gelatinization; syneresis; freeze-thaw cycles