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

E. TOSI; R.GONZALEZ; E.RÉ; M.AÑÓN; A.PILOSOF; K.MARTÍNEZ

FOOD CHEMISTRY

Elsevier

Lugar: Amsterdan; Año: 2007 vol. 103 p. 927 - 934

0308-8146

The effect of hight-temperature heating on some properties of a starch-rich fraction obtained from Amaranthus cruentus grains was evaluated. A two factors of three levels factorial experimentes design was adopted. The effect on the responses: water solubility, water adsorption amylographic and dynamic responses, crystallinity degree and gelation enthalpy were established by using 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 wereof a solid character at low temperature, with high consistency when cooked and low water solubility, which make them suitable for industrial applications.