COMPOSITION, THERMAL-BEHAVIOR, AND GEL TEXTURE OF PRIME TAILINGS STARCHES FROM GARBANZO BEANS AND PEAS

Prime and tailings starches of garbanzo beans and peas were separated and the chemical composition, physical properties, thermal behavior, a nd gel properties were determined. Starch granules <35 mu m were 85% i n garbanzo beans, 66.8% in a smooth pea cv. Latah, and only 18.4% in a smooth pea cv. SS Alaska. Amylose content of prime starch was 35.9% i n garbanzo beans, 44.5-48.8% in smooth peas, and 86.0% in wrinkled pea cv. Scout. Tailings starch amylose content was at least 8% higher tha n the corresponding prime starch. The endothermic enthalpy value of ga rbanzo bean and two smooth pea prime starches ranged from 12.1 to 14.2 J/g, while prime starch from wrinkled peas gave a distinctly lower en thalpy value of 1.1 J/g. Differential scanning calorimetry endothermic enthalpy and amylograph pasting properties of prime starch were signi ficantly related to its amylose content (P < 0.05). Prime starches of garbanzo beans and smooth peas produced highly cohesive elastic gels. Wrinkled pea prime starch formed the strongest (though brittle) gel, a s indicated by high hardness (21.8 N), low cohesiveness (0.29), and lo w springiness (0.82). Hardness of gel stored at 22 degrees C and at 4 degrees C was positively correlated with amylose content of starch.