Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating

Autores
Gonzalez, Rolando Jose; Carrara, Carlos R.; Tosi, Enzo Alberto; Añon, Maria Cristina; Pilosof, Ana Maria Renata
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were performed by both fluidized bed and extrusion heating, according to a factorial experimental design of two variables: temperature and moisture, at three levels 150–170–200 °C and 120–160–200 g/kg wb, respectively. Effects were evaluated by the ANOVA method. As responses, solubility and water absorption, amylographic and dynamic rheological properties, crystallinity, granular integrity and resistant starch content were evaluated. Flours obtained from samples heated by fluidized bed gave aqueous dispersions with high consistencies when cooked, and they had low solubility in water and preserved part of the starch crystalline structure. Flours obtained from extrusion-heated samples gave very high solubility in water but had lower consistency of the aqueous dispersions when cooked, and they showed a complete loss of the crystalline and granular structure. By applying each of the two heating processes, it was possible to modify, according to selected targets, the amaranth starch-rich fraction, what would allow to obtain pre-cooked amaranth flours with a wide range of hydration and rheological properties.
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Tosi, Enzo Alberto. Universidad Tecnológica Nacional; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Amaranth
Starch
Heating
Fluidized bed
Extrusion
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113471
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heatingGonzalez, Rolando JoseCarrara, Carlos R.Tosi, Enzo AlbertoAñon, Maria CristinaPilosof, Ana Maria RenataAmaranthStarchHeatingFluidized bedExtrusionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were performed by both fluidized bed and extrusion heating, according to a factorial experimental design of two variables: temperature and moisture, at three levels 150–170–200 °C and 120–160–200 g/kg wb, respectively. Effects were evaluated by the ANOVA method. As responses, solubility and water absorption, amylographic and dynamic rheological properties, crystallinity, granular integrity and resistant starch content were evaluated. Flours obtained from samples heated by fluidized bed gave aqueous dispersions with high consistencies when cooked, and they had low solubility in water and preserved part of the starch crystalline structure. Flours obtained from extrusion-heated samples gave very high solubility in water but had lower consistency of the aqueous dispersions when cooked, and they showed a complete loss of the crystalline and granular structure. By applying each of the two heating processes, it was possible to modify, according to selected targets, the amaranth starch-rich fraction, what would allow to obtain pre-cooked amaranth flours with a wide range of hydration and rheological properties.Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Tosi, Enzo Alberto. Universidad Tecnológica Nacional; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2007-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113471Gonzalez, Rolando Jose; Carrara, Carlos R.; Tosi, Enzo Alberto; Añon, Maria Cristina; Pilosof, Ana Maria Renata; Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating; Elsevier Science; LWT - Food Science and Technology; 40; 1; 1-2007; 136-1430023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2005.09.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643805002136info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:15Zoai:ri.conicet.gov.ar:11336/113471instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:15.404CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
title Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
spellingShingle Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
Gonzalez, Rolando Jose
Amaranth
Starch
Heating
Fluidized bed
Extrusion
title_short Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
title_full Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
title_fullStr Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
title_full_unstemmed Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
title_sort Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
dc.creator.none.fl_str_mv Gonzalez, Rolando Jose
Carrara, Carlos R.
Tosi, Enzo Alberto
Añon, Maria Cristina
Pilosof, Ana Maria Renata
author Gonzalez, Rolando Jose
author_facet Gonzalez, Rolando Jose
Carrara, Carlos R.
Tosi, Enzo Alberto
Añon, Maria Cristina
Pilosof, Ana Maria Renata
author_role author
author2 Carrara, Carlos R.
Tosi, Enzo Alberto
Añon, Maria Cristina
Pilosof, Ana Maria Renata
author2_role author
author
author
author
dc.subject.none.fl_str_mv Amaranth
Starch
Heating
Fluidized bed
Extrusion
topic Amaranth
Starch
Heating
Fluidized bed
Extrusion
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were performed by both fluidized bed and extrusion heating, according to a factorial experimental design of two variables: temperature and moisture, at three levels 150–170–200 °C and 120–160–200 g/kg wb, respectively. Effects were evaluated by the ANOVA method. As responses, solubility and water absorption, amylographic and dynamic rheological properties, crystallinity, granular integrity and resistant starch content were evaluated. Flours obtained from samples heated by fluidized bed gave aqueous dispersions with high consistencies when cooked, and they had low solubility in water and preserved part of the starch crystalline structure. Flours obtained from extrusion-heated samples gave very high solubility in water but had lower consistency of the aqueous dispersions when cooked, and they showed a complete loss of the crystalline and granular structure. By applying each of the two heating processes, it was possible to modify, according to selected targets, the amaranth starch-rich fraction, what would allow to obtain pre-cooked amaranth flours with a wide range of hydration and rheological properties.
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Tosi, Enzo Alberto. Universidad Tecnológica Nacional; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was obtained by the differential milling of Amaranthus cruentus grains. Tests were performed by both fluidized bed and extrusion heating, according to a factorial experimental design of two variables: temperature and moisture, at three levels 150–170–200 °C and 120–160–200 g/kg wb, respectively. Effects were evaluated by the ANOVA method. As responses, solubility and water absorption, amylographic and dynamic rheological properties, crystallinity, granular integrity and resistant starch content were evaluated. Flours obtained from samples heated by fluidized bed gave aqueous dispersions with high consistencies when cooked, and they had low solubility in water and preserved part of the starch crystalline structure. Flours obtained from extrusion-heated samples gave very high solubility in water but had lower consistency of the aqueous dispersions when cooked, and they showed a complete loss of the crystalline and granular structure. By applying each of the two heating processes, it was possible to modify, according to selected targets, the amaranth starch-rich fraction, what would allow to obtain pre-cooked amaranth flours with a wide range of hydration and rheological properties.
publishDate 2007
dc.date.none.fl_str_mv 2007-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113471
Gonzalez, Rolando Jose; Carrara, Carlos R.; Tosi, Enzo Alberto; Añon, Maria Cristina; Pilosof, Ana Maria Renata; Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating; Elsevier Science; LWT - Food Science and Technology; 40; 1; 1-2007; 136-143
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113471
identifier_str_mv Gonzalez, Rolando Jose; Carrara, Carlos R.; Tosi, Enzo Alberto; Añon, Maria Cristina; Pilosof, Ana Maria Renata; Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating; Elsevier Science; LWT - Food Science and Technology; 40; 1; 1-2007; 136-143
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2005.09.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643805002136
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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