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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. © 2006.

Registro:

Documento: Artículo
Título:Amaranth starch-rich fraction properties modified by high-temperature heating
Autor:González, R.; Tosi, E.; Ré, E.; Añón, M.C.; Pilosof, A.M.R.; Martinez, K.
Filiación:Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, Argentina
CIDTA, Centro de Investigación y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Rosario, S2000BQA, Argentina
CIDCA, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional La Plata, CONICET Calle 47, 116 La Plata, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:Amaranth; Amaranthus cruentus; Crystallinity; Rheology; Starch; Swelling power; amaranth; starch; Amaranthus; Amaranthus cruentus; article; carbohydrate analysis; cooking; crystal structure; enthalpy; fluidized bed; food analysis; food composition; grain; heating; high temperature; low temperature; moisture; nonhuman; phytochemistry; solid; solubility; Amaranthus caudatus; Amaranthus cruentus
Año:2007
Volumen:103
Número:3
Página de inicio:927
Página de fin:934
DOI: http://dx.doi.org/10.1016/j.foodchem.2006.09.046
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:amaranth, 915-67-3; starch, 9005-25-8, 9005-84-9
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v103_n3_p927_Gonzalez

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Citas:

---------- APA ----------
González, R., Tosi, E., Ré, E., Añón, M.C., Pilosof, A.M.R. & Martinez, K. (2007) . Amaranth starch-rich fraction properties modified by high-temperature heating. Food Chemistry, 103(3), 927-934.
http://dx.doi.org/10.1016/j.foodchem.2006.09.046
---------- CHICAGO ----------
González, R., Tosi, E., Ré, E., Añón, M.C., Pilosof, A.M.R., Martinez, K. "Amaranth starch-rich fraction properties modified by high-temperature heating" . Food Chemistry 103, no. 3 (2007) : 927-934.
http://dx.doi.org/10.1016/j.foodchem.2006.09.046
---------- MLA ----------
González, R., Tosi, E., Ré, E., Añón, M.C., Pilosof, A.M.R., Martinez, K. "Amaranth starch-rich fraction properties modified by high-temperature heating" . Food Chemistry, vol. 103, no. 3, 2007, pp. 927-934.
http://dx.doi.org/10.1016/j.foodchem.2006.09.046
---------- VANCOUVER ----------
González, R., Tosi, E., Ré, E., Añón, M.C., Pilosof, A.M.R., Martinez, K. Amaranth starch-rich fraction properties modified by high-temperature heating. Food Chem. 2007;103(3):927-934.
http://dx.doi.org/10.1016/j.foodchem.2006.09.046