Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffe...

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Detalhes bibliográficos
Autores: BURGOS,Verónica Elizabeth, ARMADA,Margarita
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2015
País:Brasil
Recursos:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositório:Food Science and Technology (Campinas)
Idioma:inglês
OAI Identifier:oai:scielo:S0101-20612015000300531
Acesso em linha:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300531
Access Level:Acceso aberto
Palavra-chave:kiwicha
precooked products
physical and functional properties
acceptability
chemical composition
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spelling Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)kiwichaprecooked productsphysical and functional propertiesacceptabilitychemical compositionAbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300531Food Science and Technology v.35 n.3 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6767info:eu-repo/semantics/openAccessengBURGOS,Verónica ElizabethARMADA,Margarita2015-10-21T00:00:00Zoai:scielo:S0101-20612015000300531Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
title Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
spellingShingle Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
BURGOS,Verónica Elizabeth
kiwicha
precooked products
physical and functional properties
acceptability
chemical composition
title_short Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
title_full Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
title_fullStr Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
title_full_unstemmed Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
title_sort Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
dc.creator.none.fl_str_mv BURGOS,Verónica Elizabeth
ARMADA,Margarita
author BURGOS,Verónica Elizabeth
author_facet BURGOS,Verónica Elizabeth
ARMADA,Margarita
author_role author
author2 ARMADA,Margarita
author2_role author
dc.subject.por.fl_str_mv kiwicha
precooked products
physical and functional properties
acceptability
chemical composition
topic kiwicha
precooked products
physical and functional properties
acceptability
chemical composition
description AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it’s feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6767
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eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.3 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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