Abstract
ative starches are sometime difficult of use in products due to their inherited deficiencies like poor stability, less viscosity
and higher degree of gelatinization. Starches are modified by different ways to improve their properties. Starch blending from
different sources is one of the methods to improve their properties. Wheat starch (WS) and chickpea starch (CS) were blended
in 100-0, 90-10, 70-30, 50-50 and 0-100 proportions, respectively. Blends were studied for their pasting, thermal, rheological
and textural properties using rapid viscoanalyzer, differential scanning colorimeter, and rheometer and texture analyzer.
Additive effect of both starches was observed in blends analyzed through differential scanning calorimeter. Pasting properties
of blends were significantly different for all levels as compared to individual starches. Amylose lipid complex was observed
in individual WS and all blends while it was not present in individual CS. Syneresis from starch gels was higher in individual
CS and 50-50 blends at 0, 30 and 60 days of storage. Gel hardness values increased as the level of CS was increased in blends.
All blends exhibited the psuedoplastic nature (n<1) when data was fitted to power law model. Overall, 50-50 blend can be a
suitable choice for foods where higher temperature processing and stability is required.
