Rheological, Pasting, and Morphological Properties of Chickpea and Cowpea Starch

Starch is a natural biopolymer composed of amylose and amylopectin used as an energy reserve by plants. Legumes such as chickpeas and cowpea have starch as the main constituent. Chickpea and cowpea starch are mainly used as a functional or nutritional source when these grains are consumed; however,...

Full description

Saved in:
Bibliographic Details
Published inChickpea and Cowpea Vol. 1; pp. 109 - 136
Main Authors Corrêa, Aldrey Nathália Ribeiro, Garrido, Eduardo Blos, Da Silva Timm, Newiton, Hoffmann, Jessica Fernanda, Ferreira, Cristiano Dietrich
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2024
Taylor & Francis Group
Edition1
Online AccessGet full text

Cover

More Information
Summary:Starch is a natural biopolymer composed of amylose and amylopectin used as an energy reserve by plants. Legumes such as chickpeas and cowpea have starch as the main constituent. Chickpea and cowpea starch are mainly used as a functional or nutritional source when these grains are consumed; however, its technological potential for application in the food industry is known. The characteristics of starch in legumes are related to genotype but are also influenced by growing conditions. However, the post-harvest stages significantly alter its nutritional properties and industrial application. Based on this, the chapter will cover Starch Extraction Methods, Starch Composition, Internal and External Morphology, Thermal Properties, Paste Properties, and Crystallography of Chickpeas and Cowpeas.
ISBN:9781032465104
1032455756
9781032455754
1032465107
DOI:10.1201/9781003382027-5