Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

Kumar, Koppalu V. Preetham; Dharmaraj, Usha; Sakhare, Suresh D.; Inamdar, Aashitosh A.

doi:10.1007/s13197-016-2226-8

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…Amaranth and quinoa starches are used also for gluten‐free food‐making because they are characterized by a low tendency to retrogradation (Abugoch ; Singh and Singh ). They showed also higher gelatinization temperature and peak viscosity but lower swelling capacities compared to those of fine flour and middling fractions (Kumar and others ; Sakhare and others ). More attention, however, should be paid to amaranth technological processing because it requires innovative approaches due to its small seed size (Santra and Schoenlechner ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 96%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

108

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 96%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

108

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“…Cassava flour with low water content can increase the swelling power value of analog rice. This is due to the low water content, which will increase the breakdown of starch so that the amount of water that enters the starch granules will be more and the swelling of starch will increase [8].…”

Section: 1mentioning

confidence: 99%

Physical characteristics and nutritional value of cassava analogue rice with fortified protein tempeh and the addition of xanthan gum for healthy dieters

Putri

Rohmah

Lestari

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Food diversification is an initiative to diversify local foods in order to gain a wider range of nutrients. One kind of food diversification is the creation of analogue rice. Cassava has a high starch content and can be used to replace rice as a carbohydrate source. The purpose of this research is to assess the influence of tempeh flour fortification and the inclusion of xanthan gum produced with cassava flour on the physical properties and nutritional value of alternative analogue rice products for healthy dieters. The stage of this research was making cassava flour; the stage of making composite flour with the formulation of cassava flour 30-45 percent wt, tempeh flour 5 - 20 percent wt, xanthan gum 2 percent; analogue rice synthesis stage; and testing the characteristics of analogue. The results showed that the ratio of cassava flour: tempeh flour: xanthan gum (30%:20%:2%) was the best ratio to produce analogue rice, which contained 9.24 percent water content; ash 2.44 percent; fat 6.31 percent; protein 18.38 percent; carbohydrates 54.39 percent; fibre 9.24 percent, water absorption value 243.32 percent, swelling power 6.7 g/g, and bulk density 0,4214 g/ml, and rehydration time 6,10 minutes.

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“…They showed that the hardness of untreated sorghum kernels was significantly higher than that of tempered kernels. Kumar et al (2016) reported that the moisture content of amaranth grains could also affect the pasting properties of flour. It is known that ash content, starch properties, and particle size influence the hydration properties of sorghum flour (Dayakar Rao et al, 2016), in turn affecting the quality of baked goods (Trappey et al, 2015) and pasta products (Palavecino et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour

Curti

Palavecino

Camiña

et al. 2022

Food Processing Preservation

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Sorghum is an important worldwide crop cereal due to its relative plasticity at planting time and its development in arid areas. It is mainly used for animal feed and exportation in agricultural countries, while in Asia and Africa is a staple food for human consumption (Taylor & Kruger, 2018). In Argentina, sorghum is also used as a forage cereal. In 2021 the country had a record harvest of 900,000 tons, the second world exporter of sorghum (Colombo, 2021).

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Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

Cited by 8 publications

References 24 publications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Physical characteristics and nutritional value of cassava analogue rice with fortified protein tempeh and the addition of xanthan gum for healthy dieters

Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour

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