Salts and pH Induced Changes in Functional Properties of Amaranth (Amaranthus tricolor L.) Seed Meal

Abstract

Cereal Chem. 79(6):834-837Amaranth meal is a rich source of proteins, carbohydrates, and minerals with a low amount of anti-nutritional factors. It exhibits good functional properties. The effect of NaCl and NaHCO 3 salts and pH level on the functional properties of amaranth meal was studied. The water absorption capacity and protein solubility were improved in the presence of the salts. Protein solubility was high at extreme pH values and minimum at pH 4. Foaming capacity was poor in the presence of the two salts, while foam stability was better at lower concentrations of NaCl (0.2-0.6M). Changes in pH had a pronounced effect on the foaming properties of amaranth meal. Salts did not change the emulsification properties but significantly increased the relative viscosity of amaranth seed meal at higher concentrations of NaCl and NaHCO 3 (0.6-1.0M). Relative viscosity was highest at pH 10 and lowest at pH 4. Functionality has been defined as any property of a food ingredient, except its nutritional value, that has a great impact on its utilization. The functional properties directly or indirectly affect the processing applications, food quality, and ultimately their acceptance and utilization in food and food formulations. The use of soybean as a source of nutritious food and substitute for meat is due to the knowledge of the functional properties of its flour and other products (Volkert and Klein 1979).Amaranth is the world's most nutritious pseudo-cereal grain with multiple uses (Teutonico and Knorr 1985). It is one of those rare plants whose leaves are eaten as a vegetable while the seeds are used as cereals. Amaranth grows vigorously; resists drought, heat, and pests; and adapts readily to new environments, including some that are inhospitable to conventional cereal crops.Amaranth produces a higher yield of seeds than most common cereals. With a protein content of 16%, amaranth seed compares well with the conventional cultivars of wheat (12-14%), rice (7-10%), maize (9-10%), and other widely consumed cereals (Chang and Sosulski 1985). Amaranth proteins have nearly twice the lysine content of wheat protein, three times that of maize, and as much as milk, the standard of nutritional excellence. With so much to its credit, amaranth crops are still playing a secondary role to crops like rice and wheat on our dinner plates. Therefore, the challenge is to incorporate it into existing food formulations to modify the functional and nutritional qualities, and to create new products from it.A good amount of work has been done on the proximate composition, nutritional value, and genetic potential of this crop (Raina and Datta 1992; Bejosano and Corke 1998), but very little is known about its functional attributes. This investigation deals with the functional properties of amaranth meal in the presence of salts and at various pH levels, to evaluate its utilization in various products. The effect of salts is important because salts are integral constituents of food product formulations; concentrations of 0.2-0.3M are commo...

Alternanthera bettzickiana (Regel) G. Nicholson, a potential halophytic ornamental plant: Growth and physiological adaptations

“…In the present study total soluble proteins increased in response to salt stress in A. bettzickiana. Similarly, increase in protein concentration due to salt stress has also been reported in A. philoxeroides (Longstreth et al, 1984) and Amaranthus tricolor (Mahajan and Dua, 2002).…”

Physicochemical composition and techno-functional properties of bee pollen collected in Serbia

“…Functionality has been defined as any property of a food ingredient, except its nutritional value, that affects its utilisation (Kinsella, 1976). The functional properties of ingredients directly or indirectly affect the processing applications, food quality and ultimately their acceptance and utilisation in food and food formulations (Mahajan & Dua, 2002). Most of processed food products are multicomponent colloidal systems, containing food biopolimers, protein and polysaccharides, and various types of particles: oil droplets, gas bubbles, lipid crystals, starch granules, etc.…”

Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India

“…of oat grain as well as flour are required for the design of equipment for handling, processing, distribution and storing (Asoegwu, 1995), while functional properties like water/oil absorption capacity, foaming and emulsion capacity, etc. determine the behavior of nutrients during processing, their utilization as an ingredient in food and food formulations, food quality and finally their acceptance (Mahajan and Dua, 2002). So the objective of present study was to evaluate the physical and functional properties of oat grain and flour of different varieties locally available in Kashmir valley, in order to obtain information regarding the designing of machines for proper handling, processing, and storing, and to understand their potential applications in food industry particularly for making functional foods.…”