Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

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The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L*...

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Autores principales: Menegassi, B., Pilosof, A.M.R., Arêas, J.A.G.
Formato: Artículo publishedVersion
Lenguaje:Inglés
Publicado: 2011
Materias:
Amaranth flour
Hydration properties
Thermal properties
Thermoplastic extrusion
Amaranthus
Chemical compositions
Elastic behavior
Endothermic peaks
Extrusion conditions
Extrusion process
High quality
High solubility
High temperature
Mechanical shear
Extrusion
Solubility
Thermodynamic properties
Viscosity
Water absorption
Amaranthus caudatus
Amaranthus cruentus
Bovine respiratory syncytial virus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v44_n9_p1915_Menegassi
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paperaa:paper_00236438_v44_n9_p1915_Menegassi2023-06-12T16:44:53Z Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour LWT - Food Sci. Technol. 2011;44(9):1915-1921 Menegassi, B. Pilosof, A.M.R. Arêas, J.A.G. Amaranth flour Hydration properties Thermal properties Thermoplastic extrusion Amaranth flour Amaranthus Chemical compositions Elastic behavior Endothermic peaks Extrusion conditions Extrusion process High quality High solubility High temperature Hydration properties Mechanical shear Thermoplastic extrusion Extrusion Solubility Thermodynamic properties Viscosity Water absorption Amaranthus Amaranthus caudatus Amaranthus cruentus Bovine respiratory syncytial virus The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. © 2011 Elsevier Ltd. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion application/pdf eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v44_n9_p1915_Menegassi
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language Inglés
orig_language_str_mv eng
topic Amaranth flour
Hydration properties
Thermal properties
Thermoplastic extrusion
Amaranth flour
Amaranthus
Chemical compositions
Elastic behavior
Endothermic peaks
Extrusion conditions
Extrusion process
High quality
High solubility
High temperature
Hydration properties
Mechanical shear
Thermoplastic extrusion
Extrusion
Solubility
Thermodynamic properties
Viscosity
Water absorption
Amaranthus
Amaranthus caudatus
Amaranthus cruentus
Bovine respiratory syncytial virus
spellingShingle Amaranth flour
Hydration properties
Thermal properties
Thermoplastic extrusion
Amaranth flour
Amaranthus
Chemical compositions
Elastic behavior
Endothermic peaks
Extrusion conditions
Extrusion process
High quality
High solubility
High temperature
Hydration properties
Mechanical shear
Thermoplastic extrusion
Extrusion
Solubility
Thermodynamic properties
Viscosity
Water absorption
Amaranthus
Amaranthus caudatus
Amaranthus cruentus
Bovine respiratory syncytial virus
Menegassi, B.
Pilosof, A.M.R.
Arêas, J.A.G.
Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
topic_facet Amaranth flour
Hydration properties
Thermal properties
Thermoplastic extrusion
Amaranth flour
Amaranthus
Chemical compositions
Elastic behavior
Endothermic peaks
Extrusion conditions
Extrusion process
High quality
High solubility
High temperature
Hydration properties
Mechanical shear
Thermoplastic extrusion
Extrusion
Solubility
Thermodynamic properties
Viscosity
Water absorption
Amaranthus
Amaranthus caudatus
Amaranthus cruentus
Bovine respiratory syncytial virus
description The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. © 2011 Elsevier Ltd.
format Artículo
Artículo
publishedVersion
author Menegassi, B.
Pilosof, A.M.R.
Arêas, J.A.G.
author_facet Menegassi, B.
Pilosof, A.M.R.
Arêas, J.A.G.
author_sort Menegassi, B.
title Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
title_short Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
title_full Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
title_fullStr Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
title_full_unstemmed Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
title_sort comparison of properties of native and extruded amaranth (amaranthus cruentus l. - brs alegria) flour
publishDate 2011
url http://hdl.handle.net/20.500.12110/paper_00236438_v44_n9_p1915_Menegassi
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