Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were...
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2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09949caa a22009977a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6776 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203629.0 | ||
| 008 | 140217s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33746499646 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a González, R. | |
| 245 | 1 | 0 | |a Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Tosi, E.; Centro de Investigación y Desarrollo en Tecnología de Alimentos (CIDTA), Facultad Regional Rosario, Universidad Tecnológica Nacional, Zeballos 1341, Rosario, S2000BQA, Argentina; email: tosienzo@ciudad.com.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Tosi, E., Ré, E., Lucero, H., Masciarelli, R., Amaranth (Amaranthus spp.) grain conditioning to obtain hyperproteic flour by differential milling (2000) Food Science and Technology International, 5, pp. 60-63 | ||
| 520 | 3 | |a Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were performed by both fluidized bed and extrusion heating, according to a factorial experimental design of two variables: temperature and moisture, at three levels 150-170-200 °C and 120-160-200 g/kg wb, respectively. Effects were evaluated by the ANOVA method. As responses, solubility and water absorption, amylographic and dynamic rheological properties, crystallinity, granular integrity and resistant starch content were evaluated. Flours obtained from samples heated by fluidized bed gave aqueous dispersions with high consistencies when cooked, and they had low solubility in water and preserved part of the starch crystalline structure. Flours obtained from extrusion-heated samples gave very high solubility in water but had lower consistency of the aqueous dispersions when cooked, and they showed a complete loss of the crystalline and granular structure. By applying each of the two heating processes, it was possible to modify, according to selected targets, the amaranth starch-rich fraction, what would allow to obtain pre-cooked amaranth flours with a wide range of hydration and rheological properties. © 2005 Swiss Society of Food Science and Technology. |l eng | |
| 593 | |a Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, Argentina | ||
| 593 | |a Centro de Investigación y Desarrollo en Tecnología de Alimentos (CIDTA), Facultad Regional Rosario, Universidad Tecnológica Nacional, Zeballos 1341, Rosario, S2000BQA, Argentina | ||
| 593 | |a Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Universidad Nacional de La Plata, CONICET, Calle 47 y, 116 La Plata, Prov. Buenos Aires, Argentina | ||
| 593 | |a Departamento Industrias, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AMARANTH |
| 690 | 1 | 0 | |a EXTRUSION |
| 690 | 1 | 0 | |a FLUIDIZED BED |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a DISPERSIONS |
| 690 | 1 | 0 | |a EXTRUSION |
| 690 | 1 | 0 | |a FLUIDIZED BEDS |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a HYDRATION |
| 690 | 1 | 0 | |a MOISTURE |
| 690 | 1 | 0 | |a PLANTS (BOTANY) |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a SOLUBILITY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 690 | 1 | 0 | |a AMARANTH |
| 690 | 1 | 0 | |a CRUENTUS GRAINS |
| 690 | 1 | 0 | |a EXTRUSION HEATING |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a AMARANTHUS |
| 690 | 1 | 0 | |a AMARANTHUS CAUDATUS |
| 690 | 1 | 0 | |a AMARANTHUS CRUENTUS |
| 700 | 1 | |a Carrara, C. | |
| 700 | 1 | |a Tosi, E. | |
| 700 | 1 | |a Añón, M.C. | |
| 700 | 1 | |a Pilosof, A. | |
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