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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Autores principales: González, R., Carrara, C., Tosi, E., Añón, M.C., Pilosof, A.
Formato: JOUR
Materias:
Amaranth
Extrusion
Fluidized bed
Heating
Starch
Dispersions
Fluidized beds
Hydration
Moisture
Plants (botany)
Rheology
Solubility
Water absorption
Cruentus grains
Extrusion heating
Food products
Amaranthus
Amaranthus caudatus
Amaranthus cruentus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v40_n1_p136_Gonzalez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v40_n1_p136_Gonzalez
record_format dspace
spelling todo:paper_00236438_v40_n1_p136_Gonzalez2023-10-03T14:34:06Z Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating González, R. Carrara, C. Tosi, E. Añón, M.C. Pilosof, A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
González, R.
Carrara, C.
Tosi, E.
Añón, M.C.
Pilosof, A.
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.
format JOUR
author González, R.
Carrara, C.
Tosi, E.
Añón, M.C.
Pilosof, A.
author_facet González, R.
Carrara, C.
Tosi, E.
Añón, M.C.
Pilosof, A.
author_sort González, R.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v40_n1_p136_Gonzalez
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