Journal
FOOD CHEMISTRY
Volume 123, Issue 4, Pages 1227-1234Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.05.091
Keywords
Amaranthus hypochondriacus; Amaranthus caudatus; Grain; Flour; Composition; Pasting properties
Funding
- Department of Science and Technology, Ministry of Science and Technology, Government of India
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In the present study, the plant, grain and flour characteristics of 48 Amaranth us hypochondriacus and 11 Amaranthus caudatus lines are reported. A. hypochondriacus grains had a higher thousand kernel weight (0.62-0.88 g), a creamish yellow colour (L* = 61.38-68.29, b* = 5.26-6.8 and a* = 19.71-23.84), whereas A. caudatus grains had a lower thousand kernel weight (0.46-0.70 g) and a reddish-brown colour L* = 47.1-51.2, b* = 11.82-14.02 and a* = 7.72-13.29). The A. caudatus lines had a higher protein content, fat content and tendency for retrogradation, and lower cc-amylase activity as compared to A. hypochondriacus lines. The Amaranthus lines with higher a*-values and lower thousand kernel weight, L*- and b.-values, had a higher fat, crude fibre and protein content. The correlation of fat and crude fibre content with the thousand kernel weight, L*-, a*- and b*-values, was significant. The A. hypochondriacus lines showed higher pasting temperature, and lower peak viscosity, breakdown and setback, as compared to the A. caudatus lines. The result reflected that the lines with higher alpha-amylase activity showed a lower peak viscosity, breakdown, final viscosity and gel hardness, and a higher pasting temperature. (C) 2010 Elsevier Ltd. All rights reserved.
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