Effect of various thermal treatments on functional properties of Amaranthus Grain Flour

Abstract

For the fast-growing food industry and to address the issue of food security that too with an effective sustainable plant source Grain Amaranth can be a potential ingredient. Hence, this study aimed to assess the functional properties of grain Amaranthus flour. Grains were subjected to various thermal treatments like roasting at 140 0 C for 3 minutes, germinating for 24 hrs and popping at 160 0 C. The results revealed that the Water/Oil Absorption Capacities, foaming abilities, Emulsifying properties and Protein solubility values are recorded high for flours obtained by thermal treatment than untreated one indicating processed flours have better food applicability. Among thermally treated, Popped Amaranthus grain flour registered high values for the above properties except for emulsifying properties. The highest protein solubility was recorded in popped flour (68.78%) followed by germinated (65.87%) and roasted flour (64.86%) whereas raw flour recorded the lowest value (44.39%) indicating that the processed Amaranthus grain flours a good choice for sustainable alternative plant protein. All processed flours formed strong gels at 8% w/v concentration. Processing methods were more effective in improving the functional properties of the Amaranthus grain flour thus, suggesting that these seed flours can be incorporated/substituted/ replaced into different food forms.