Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Ribotta, Pablo Daniel; Añón, Marı́a Cristina; León, Alberto E.

doi:10.1177/1082013213476072

Cited by 31 publications

(25 citation statements)

References 35 publications

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“…This was mainly due to the water‐insoluble fraction of the protein extract. Increasing levels of whole meal amaranth in a wheat pasta formulation resulted in pasta properties which were inferior in terms of firmness and cooking losses (Martinez and others ). Substitution of 50% durum wheat semolina by 30% buckwheat flour and 20% durum wheat bran in a spaghetti recipe did not significantly affect cooking losses or overall acceptability (Chillo and others ).…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

142

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There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

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Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

142

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“…Recently, with growing consumer interest in environment and health, there is a renewed interest in amaranth grain as a potential functional food. Amaranth has been used to enhance the protein and fiber contents of gluten‐free breads (Arendt et al., 2009; Martinez et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of amaranth flour processing for noodle making

Singh

Liu

2021

J. Food Process. Preserv.

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Amaranth is an ancient grain that is high in gluten‐free protein and is a drought tolerant crop. Due to growing consumer interest in nutrition and environment, there is a renewed interest in ancient crops such as amaranth. The objective of this study was to evaluate processing methods such as dry roasting and jet‐cooking of amaranth flours for making high protein, gluten‐free noodles. Commercial amaranth flour was processed by dry roasting and excess steam jet‐cooking. The raw and processed flours were evaluated for proximate and amino acid composition, physical properties such as bulk density, water absorption, and pasting and properties and compared to wheat flour. The noodle dough and noodles made using the three amaranth flours and wheat flour were evaluated for texture, color, and cooking quality. Raw amaranth flour had higher protein, ash, and fat content but lower starch content when compared to wheat flour. Processing of amaranth flour did not affect the protein, starch, and ash content of amaranth flours. Bulk density of raw amaranth flour was significantly lower than wheat flour roasting did not affect the bulk density, but jet‐cooking decreased the bulk density. Raw amaranth flour had higher peak viscosity than wheat flour. The jet‐cooked amaranth flour had a shorter hydration time, lower peak viscosity, and low setback. Raw Amaranth noodle dough was softer but roasted amaranth flour did not significantly differ in dough hardness from wheat flour dough. The noodles made from raw and processed amaranth flours were softer than wheat flour noodles. Amaranth flour noodles had a softer bite than wheat flour noodles, roasting increased the hardness of the amaranth flour noodles. Raw and roasted amaranth flours had similar cooking yields as wheat flour, but jet‐cooked amaranth flour noodles had higher cooking losses and partially disintegrated during cooking. Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten‐free, nutritive noodles. Practical Application Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten‐free, nutritive noodles. Amaranth crop is drought tolerant, and amaranth grain is high in protein, rich in essential amino acids and is gluten‐ free. Roasting a simple dry heat process and jet‐cooking a high heat and shear process was applied to improve the nutrition and digestibility of amaranth flour. The raw, roasted, and jet‐cooked amaranth flour was evaluated, and characteristics compared to wheat flour. Noodles made from amaranth flours were compared to wheat flour noodles. This work demonstrates that roasting improved the cooking yield and texture of cooked noodles. This will expand utilization of amaranth and contribute to the sustainability of U.S. agriculture in the era of climate change.

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“…Na literatura é possível encontrar diversos trabalhos que estudaram a substituição parcial ou total do trigo em produtos de panificação (MARTINEZ et al, 2014;LEMOS et al, 2012;RAMOS et al, 2012;LACERDA et al, 2009;CÉSAR et al, 2006), seja para melhoria da qualidade nutricional, seja para atender a um público específico de portadores de doenças nutricionais, como os celíacos, e a um público que cada vez mais busca produtos com atrativos mais saudáveis, como a presença de fibras e compostos bioativos.…”

Section: Introductionunclassified

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Vieira

Freitas

Silva

et al. 2015

Braz. J. Food Technol.

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ResumoO glúten pode determinar a qualidade da farinha de trigo, conferindo às massas características como elasticidade e capacidade de absorver água, o que torna a elaboração de produtos de panificação isentos de glúten um desafio. Desse modo, o presente estudo buscou avaliar as características físico-químicas e sensoriais de biscoitos elaborados com ingredientes sucedâneos ao trigo, como fécula de mandioca, farinha de soja, de quinoa e de amaranto. Para a caracterização física foram determinados: peso, diâmetro, espessura, fator de expansão e volume específico. Quanto à composição química foram determinados: umidade, cinzas, proteínas, lipídios, fibras alimentares, carboidratos totais, energia, além de pH e acidez. A aceitabilidade foi determinada por meio de uma escala hedônica de nove pontos. As formulações contendo farinhas sucedâneas ao trigo apresentaram bom rendimento, maior teor de cinzas, de proteínas, de lipídios e de fibras alimentares. Também, essas apresentaram percentuais de aceitabilidade superiores a 70%, exceto para a avaliação do sabor da amostra com maior teor de soja (40 g/100g). Conclui-se que as formulações contendo farinhas sucedâneas ao trigo podem ser consideradas promissoras, disponibilizando alternativas alimentares àqueles que almejam produtos com valor nutricional superior e posicionamento único no mercado, visto que os produtos disponíveis muitas vezes possuem baixo valor nutritivo ao serem elaborados com farinhas amiláceas. Palavras-chave: Composição química; Panificação; Fibra alimentar; Análise sensorial. SummaryGluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.

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Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cited by 31 publications

References 35 publications

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Evaluation of amaranth flour processing for noodle making

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

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