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

Author(s)

Menegassi, Bruna ^[1] ; Pilosof, Ana M. R. ^[2] ; Areas, Jose A. G. ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, BR-05508900 Sao Paulo - Brazil

^[2] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF - Argentina

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 44, n. 9, p. 1915-1921, NOV 2011.
• Web of Science Citations: 25

Abstract

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. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 07/01907-9 - Effect of thermoplastic extrusion on technological characteristics of amaranth (Amaranthus cruentus L. BRS-Alegria) flour
• Grantee: Bruna Menegassi
• Support Opportunities: Scholarships in Brazil - Master