Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

• Autores: Menegassi, B.; Pilosof, A.M.R.; Arêas, J.A.G.
• Año de publicación: 2011
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: LWT - Food Sci. Technol. 2011;44(9):1915-1921
• Materia: Amaranth flour; Hydration properties; Thermal properties; Thermoplastic extrusion; Amaranth flour; Amaranthus; Chemical compositions; Elastic behavior; Endothermic peaks; Extrusion conditions; Extrusion process; High quality; High solubility; High temperature; Hydration properties; Mechanical shear; Thermoplastic extrusion; Extrusion; Solubility; Thermodynamic properties; Viscosity; Water absorption; Amaranthus; Amaranthus caudatus; Amaranthus cruentus; Bovine respiratory syncytial virus
• Institución: Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales

The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. © 2011 Elsevier Ltd.
Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.