Journal of Food, Agriculture and Environment

Comparison of functional properties of isolated emmer and einkorn wheat starches

Author(s):

Gholamhossein Haghayegh ^1*, Regine Schoenlechner ²

Recieved Date: 2010-06-20, Accepted Date: 2010-10-27

Abstract:

Emmer and einkorn wheat were one of the earliest domesticated forms of wheat. To assess the functional properties, starch from emmer and einkorn wheat were isolated and compared. Ash, fat, protein and amylose content of the starch were measured. The functional properties determined were water binding capacity, swelling power, water solubility, transmittance, freeze-thaw stability and viscosity. Additionally hardness of emmer and einkorn wheat starch gels was analysed. The amylose content was higher in einkorn wheat starch than in emmer starch, while protein, fat and ash content of emmer starch was lower, compared to einkorn wheat starch, suggesting that the cleaning and isolation process of emmer was more successful than in einkorn wheat starch. Isolated emmer starch showed higher solubility at all temperatures, higher water binding capacity, but lower swelling power than einkorn wheat starch. The freeze-thaw stability of einkorn wheat starch was higher as shown by lower syneresis values. The peak viscosity, viscosity at 95 and 30°C and the setback value of einkorn wheat starch was higher than that of emmer starch. The transmittance of the einkorn wheat starch gel decreased faster than that of the emmer starch gel during 5 days. The hardness of the emmer starch gel was higher at the first day than that of the einkorn starch gel. The increase of the hardness during one week storage at 4°C was higher in the einkorn starch gel.

Keywords:

Emmer wheat starch, einkorn wheat starch, starch isolation, functional properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 239-243

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