Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

Zapotoczny, Piotr; Markowski, Marek; Majewska, Katarzyna; Ratajski, Arkadiusz; Konopko, H.

doi:10.1016/j.jfoodeng.2005.05.045

Cited by 57 publications

(57 citation statements)

References 25 publications

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“…Our results are comparable with those of Peiretti and Gesumaria (1998), who studied A. hypochondriacus and reported an average of 35 leaves in an open-field cultivation system. The larger the grain, the more attractive the product is to consumers (Zapotoczny et al, 2006). It has been reported that A. hypochondriacus grains typically measure about 1.1-1.4 mm long by 1.0-1.3 mm wide (Corke et al, 2016), which coincides with the values reported in the present study, where it was observed that the grain area was greater (p<0.01) in the open field crop (Table 2).…”

Section: Discussionsupporting

confidence: 91%

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Chávez-Servín¹,

Cabrera-Baeza²,

Ugalde³

et al. 2017

IJAB

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. Cultivation was performed directly in irrigated furrows without fertilizers. The same soil type was used for both cropping systems. Number of leaves, plant height, stem diameter, length of seeds, panicle length, biomass and grain yield, grain area, percentage of popped and sprouted grain, and chemical composition were compared. The variables under greenhouse cultivation yielded superior results were grain yield (26.5%), biomass (61.2%), plant height (87.4%), stem diameter (24.3%), number of leaves (2.4%), panicle length (18.4%), percentage of popped grain (2%) and sprouted grain (7%) than field cultivation. Open field cultivation improved protein, fat and ash (9.0%, 17.6% and 43.1%, respectively), and grain size (22.5%) than greenhouse production. Thus, it may be concluded that greenhouse cultivation of A. hypochondriacus crop provides for higher yields, but inferior chemical composition values compared to the open field cultivation system.

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Section: Discussionsupporting

confidence: 91%

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Chávez-Servín¹,

Cabrera-Baeza²,

Ugalde³

et al. 2017

IJAB

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“…Amaranth does not contain gluten and is therefore a raw material of interest for those suffering from celiac disease [12]. Furthermore, the popping process of the amaranth grain improves its rheological properties [13,14] as it happens by extrusion of other grains [15], because the similarity in processing.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Milán-Carrillo¹,

Montoya-Rodríguez²,

Gutiérrez‐Dorado³

et al. 2012

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The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70˚C -130˚C) and screw speed (SS, 100 -220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion temperature (ET) = 130˚C/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 µmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 -8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% -25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between "I like it" and "I like it extremely") and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.

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“…Among the parameters evaluated, area of raw and puffed seeds presented an increment from 1.98 ± 0.7 to 5.92 ± 0.93 mm 2 due to structural changes which occurred in carbohydrates by puffing processes. Amaranthus cruentus raw seeds reported area of 3.26 to 3.60 mm 2 at 9.5% moisture content [36]. Perimeter seed also increased from 2.90 ± 0.07 to 4.72 ± 0.07 as a result of heat treatment.…”

Section: Morphology Changesmentioning

confidence: 93%

“…Feret's diameter increased from 0.99 ± 7.3 × 10 −3 to 1.67 ± 0.02 b mm; 1.35 mm and 0.80 to 1.00 mm diameter corresponds to raw Amaranthus cruentus and Amaranthus sp. seeds, respectively [36,37]. In raw amaranth, seed dimensions are influenced by water content according to Abalone et al [38].…”

Section: Morphology Changesmentioning

confidence: 99%

Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

Rosales-García

Jiménez‐Martínez

Cardador‐Martínez

et al. 2017

Journal of Food Quality

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Extraction of squalene, a potent natural antioxidant, from puffed A. hypochondriacus seeds was performed by supercritical fluid extraction (SCFE); besides, to have a blank for comparison, extraction was performed also by Soxhlet method using organic solvents (hexane). Chemical proximal composition and seed morphology were determined in raw, puffed, and SCFE-extracted seeds. Extracts were obtained with a 500 mL capacity commercial supercritical extractor and performed between 10 and 30 MPa at 313, 323, and 333 K under constant CO 2 flow of 0.18 kg CO 2 /h during 8 h. The squalene content was determined and the fatty acids present in the extracts were identified by GC-MS. The extract obtained by SCFE from puffed amaranth seeds reached 460 ± 28.1 g/kg squalene in oily extract at 313 K/20 MPa.

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Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

Cited by 57 publications

References 25 publications

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

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Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

Cited by 57 publications

References 25 publications

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Comparison of Chemical Composition and Growth of Amaranth (Amaranthus hypochondriacus) between Greenhouse and Open Field Systems

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (&lt;i&gt;Amaranthus hypochondriacus&lt;/i&gt; L.) Flour Using Response Surface Methodology

Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

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Product

Resources

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Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology