Amaranth starch-rich fraction properties modified by high-temperature heating

Published Date

2007, Vol.103(3):927–934, doi:10.1016/j.foodchem.2006.09.046

Title 

Amaranth starch-rich fraction properties modified by high-temperature heating

• Author 

• Rolando González ^a
• Enzo Tosi ^b,,
• Edmundo Ré ^b
• María C. Añón ^c
• Ana M.R. Pilosof ^d
• Karina Martinez ^d

• aInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, Argentina
• bCIDTA, Centro de Investigación y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Universidad Tecnológica Nacional, Rosario S2000BQA, Argentina
• cCIDCA, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional de La Plata – CONICET Calle 47 y 116, La Plata, Argentina
• dDepartamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina

Received 8 May 2006. Revised 25 September 2006. Accepted 27 September 2006. Available online 15 November 2006.

Abstract

The effect of high-temperature fluidized-bed heating on some properties of an amaranth high-starch fraction obtained from Amaranthus cruentus grains was evaluated. A two-factor at three levels factorial experimental design (3²) was adopted, one factor being the heating temperature (190, 200 and 210 °C) and the other, the moisture content of the high-starch fraction (12%, 16% and 20% wet basis). The effects on the responses water solubility, swelling power, amylographic and dynamic responses, crystallinity degree and gelatinization enthalpy were established by using response surface methodology. A partial loss of starch crystalline structure was observed but most of their granular integrity was preserved. As temperature and moisture increased, loss of crystalline structure and degree of gelatinization also increased. The obtained amaranth high-starch flours were of a solid character at low temperature, with high consistency when cooked and low water solubility, which make them suitable for industrial applications.

Keywords

Amaranth

Amaranthus cruentus

Starch

Rheology

Crystallinity

Swelling power

Abbreviations

AHSF, amaranth high-starch fraction

ANOVA, analysis of variance

FBH, fluidized-bed heating

CYTED, Ciencia y Tecnología para el Desarrollo

DSC, differential scanning calorimetry

XRD, X-ray diffraction

---

Nomenclature

CD

crystallinity degree (%)

ΔH

gelatinization enthalpy (J/g)

temperature where the storage moduli   showed a sharp increase (°C)

maximum storage moduli   on heating (Pa)

maximum storage moduli   on cooling (Pa)

S

water solubility (%)

SP

swelling power (%)

IC

initial consistency (Brabender Unit)

PC

peak consistency (Brabender Unit)

RC

retrogradation consistency (Brabender Unit)

T

temperature (°C)

t

time (s)

M

moisture (% wb)

 Table 1

Table 1.

 Table 2

Table 2.

Fig. 1.

 Table 3

Table 3.

 Table 4

Table 4.

• ⁎ 
  Corresponding author. Tel./fax: +54 341 448 4909.

For further details log on website :
http://www.sciencedirect.com/science/article/pii/S0308814606007709