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

GONZALEZ, R., TOSSI, E., RE, E., AÑÓN, M.C., PILOSOF, A.M.R. MARTINEZ, K.

FOOD CHEMISTRY

Año: 2007 vol. 103 p. 927 - 934

0308-8146

AbstractThe effect of high-temperature fluidized-bed heating on some properties of an amaranth high-starch fraction obtained from Amaranthuscruentus grains was evaluated. A two-factor at three levels factorial experimental design (32) was adopted, one factor being the heatingtemperature (190, 200 and 210 C) and the other, the moisture content of the high-starch fraction (12%, 16% and 20% wet basis). Theeffects on the responses water solubility, swelling power, amylographic and dynamic responses, crystallinity degree and gelatinizationenthalpy were established by using response surface methodology. A partial loss of starch crystalline structure was observed but mostof their granular integrity was preserved. As temperature and moisture increased, loss of crystalline structure and degree of gelatinizationalso increased. The obtained amaranth high-starch flours were of a solid character at low temperature, with high consistency whencooked and low water solubility, which make them suitable for industrial applications. 2006 Published by Elsevier Ltd.