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

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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Detalles Bibliográficos
Autores: Menegassi, B., Pilosof, A.M.R., Arêas, J.A.G.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Argentina
Institución:Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales
Repositorio:Biblioteca Digital (UBA-FCEN)
Idioma:inglés
OAI Identifier:paperaa:paper_00236438_v44_n9_p1915_Menegassi
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v44_n9_p1915_Menegassi
Access Level:acceso abierto
Palabra clave: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
Descripción
Sumario: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.

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