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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Detalles Bibliográficos
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

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