Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

The rheological and structural changes in heat induced pastes and gels of lentil starch and lentil protein composites were investigated at various starch to protein ratios. The starch fraction (φs) in the mixtures was varied from 0 to 1 and the total solid content was maintained at 25% (w/w). Results showed that the gel strength of the composite gels increased exponentially with the increase in lentil starch fraction. The pasting temperature...