Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system Original Research Article

The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze–thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128–669 RVU), hot paste viscosity (77–363 RVU), breakdown (51–306 RVU) and final viscosity (157–557 RVU) of wheat flour pastes. Pasting temperature (59–85 °C) of the flour decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with higher level of CMG. Freeze–thaw stability measurement revealed that wheat gel mixtures containing higher level (7.5% and 10%) of CMG decreased syneresis more than 80% after 3 freeze–thaw cycles, when compared to non-CMG sample. The rate of syneresis depended on CMG concentration and number of freeze–thaw cycles. The results demonstrated that higher viscosity, softer texture and lower syneresis of wheat gel could be attained using CMG.