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: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n1_p136_Gonzalez http://hdl.handle.net/20.500.12110/paper_00236438_v40_n1_p136_Gonzalez |
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paper:paper_00236438_v40_n1_p136_Gonzalez2023-06-08T14:51:43Z Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating Pilosof, Ana María Renata Amaranth Extrusion Fluidized bed Heating Starch Dispersions Extrusion Fluidized beds Heating Hydration Moisture Plants (botany) Rheology Solubility Starch Water absorption Amaranth Cruentus grains Extrusion heating Food products Amaranthus Amaranthus caudatus Amaranthus cruentus 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. Fil:Pilosof, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n1_p136_Gonzalez http://hdl.handle.net/20.500.12110/paper_00236438_v40_n1_p136_Gonzalez |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Amaranth Extrusion Fluidized bed Heating Starch Dispersions Extrusion Fluidized beds Heating Hydration Moisture Plants (botany) Rheology Solubility Starch Water absorption Amaranth Cruentus grains Extrusion heating Food products Amaranthus Amaranthus caudatus Amaranthus cruentus |
| spellingShingle |
Amaranth Extrusion Fluidized bed Heating Starch Dispersions Extrusion Fluidized beds Heating Hydration Moisture Plants (botany) Rheology Solubility Starch Water absorption Amaranth Cruentus grains Extrusion heating Food products Amaranthus Amaranthus caudatus Amaranthus cruentus Pilosof, Ana María Renata Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| topic_facet |
Amaranth Extrusion Fluidized bed Heating Starch Dispersions Extrusion Fluidized beds Heating Hydration Moisture Plants (botany) Rheology Solubility Starch Water absorption Amaranth Cruentus grains Extrusion heating Food products Amaranthus Amaranthus caudatus Amaranthus cruentus |
| description |
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. |
| author |
Pilosof, Ana María Renata |
| author_facet |
Pilosof, Ana María Renata |
| author_sort |
Pilosof, Ana María Renata |
| title |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| title_short |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| title_full |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| title_fullStr |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| title_full_unstemmed |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| title_sort |
amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating |
| publishDate |
2007 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n1_p136_Gonzalez http://hdl.handle.net/20.500.12110/paper_00236438_v40_n1_p136_Gonzalez |
| work_keys_str_mv |
AT pilosofanamariarenata amaranthstarchrichfractionpropertiesmodifiedbyextrusionandfluidizedbedheating |
| _version_ |
1768546008607752192 |