کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190406 963530 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Amaranth starch-rich fraction properties modified by high-temperature heating
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Amaranth starch-rich fraction properties modified by high-temperature heating
چکیده انگلیسی

The effect of high-temperature fluidized-bed heating on some properties of an amaranth high-starch fraction obtained from Amaranthus cruentus grains was evaluated. A two-factor at three levels factorial experimental design (32) was adopted, one factor being the heating temperature (190, 200 and 210 °C) and the other, the moisture content of the high-starch fraction (12%, 16% and 20% wet basis). The effects on the responses water solubility, swelling power, amylographic and dynamic responses, crystallinity degree and gelatinization enthalpy were established by using response 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 were of a solid character at low temperature, with high consistency when cooked and low water solubility, which make them suitable for industrial applications.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 103, Issue 3, 2007, Pages 927–934
نویسندگان
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