کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515604 1624893 2016 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics
ترجمه فارسی عنوان
تهیه پروتئین و بخش غنی از مواد معدنی تاج خروس دانه و ارزیابی خصوصیات عملکردی آن
کلمات کلیدی
فعالیت آنتی اکسیدانی، اسیدهای چرب؛ محتوای اسید فیتیک؛ هضم پروتئین AAS، طیف سنجی جذب اتمی؛ ABTS، 3-ethylbenzothiazoline-6-sulphonic acid؛ CSC، پوسته بذر درشت؛ DPPH، 2،2-دی فینیل-1-پریکیل هیدرازیل؛ FF، آرد خوب؛ FSC،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Grain amaranth was fractionated by milling into different streams.
• Seed coat fraction contained high amount of protein, dietary fiber and calcium.
• The antioxidant potential of seed coat fraction was highest among all other fractions.
• The selected fractions can be used as functional ingredients in designer foods.

Grain amaranth was fractionated to prepare a seed coat rich fraction along with the fine seed coat, middling and flour fractions. The nutritional content of the coarse seed coat fraction and its antioxidant potential were evaluated. It was observed that, the coarse seed coat fraction contained highest protein (17.81 g/100 g), dietary fiber (25.78 g/100 g), free sugar (2.25 g/100 g), calcium (1115 mg/100 g), sodium (279 mg/100 g), magnesium (178.4 mg/100 g) and potassium (398.8 mg/100 g) contents compared to all other fractions. The carbohydrate and protein digestibility of all the fractions were more than 80%. A slight decrease in linoleic acid and a concurrent increase in palmitic acid contents were observed in coarse seed coat fraction. The total phytic acid increased and total polyphenols contents decreased in the coarse seed coat fraction compared to the native grain. The DPPH, ABTS and total antioxidant activities are comparatively high in this particular fraction. The study indicated a possibility of preparation of a protein, fiber and mineral rich fraction from grain amaranth with good antioxidant potential which can be used as a functional food ingredient.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 69, May 2016, Pages 358–362
نویسندگان
, , , ,