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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 44, n. 9, p. 1915-1921, NOV 2011.
• Citações Web of Science: 25

Resumo

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)

• Processo FAPESP: 07/01907-9 - Efeito da extrusão nas características tecnológicas da farinha de amaranto (Amaranthus cruentus L. BRS-Alegria)
• Beneficiário: Bruna Menegassi
• Modalidade de apoio: Bolsas no Brasil - Mestrado