Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Loubes, María Ana; Resio, Andrea N. Calzetta; Tolaba, Marcela P.; Suárez, Constantino

doi:10.1016/j.lwt.2011.11.015

Cited by 19 publications

(10 citation statements)

References 21 publications

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“…Air classification did not affect the thermal properties of the starch flour, while gelatinization energy was decreased by 52.0% and 90.0% and by 70.0% and 95.0% in cooked and popped A caudatus and A cruentus flours, respectively (Gamel and others ). The studies of the effects of soaking conditions during acid wet‐milling of amaranth grain showed that viscoelastic modulus and thermal properties of amaranth starch were affected by temperature (40 to 60 °C) and SO 2 concentration (0.1 to 1.0 g/L), with significant interaction effect (Loubes and others ).…”

Section: Starch and Other Carbohydratesmentioning

confidence: 99%

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Venskutonis

Kraujalis

2013

Comp Rev Food Sci Food Safe

323

251

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A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.

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Section: Starch and Other Carbohydratesmentioning

confidence: 99%

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Venskutonis

Kraujalis

2013

Comp Rev Food Sci Food Safe

323

251

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“…DSC is conducted to monitor the changes in the physical and chemical properties of starches during gelatinization. [6] The internal granule structure is disrupted when the whole granule disintegrates, accompanied by various changes. The gelatinization enthalpy of starches is affected by granule percentage and shape, amylose content, size, shape, distribution, and water-binding capacity.…”

Section: Dscmentioning

confidence: 99%

“…[1,5] Amaranth starch granules are small, exhibiting an A-type X-ray pattern with low levels of amylase. [6] The small-sized granules of amaranth starches with spherical and polygonal shapes may exhibit unique functional properties, such as high enzymatic digestibility and good thermal stability. These characteristics indicate that amaranth starch can be widely used in numerous industrial and food applications, including paper coatings, food thickeners, and laundry starch.…”

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confidence: 99%

Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

Xia

Liao

et al. 2015

International Journal of Food Properties

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The granular structure and physicochemical properties of starches isolated from grain amaranth cultivar K112 (Amaranthus cruentus L.) were studied in this study. Detailed physical and chemical analyses were performed by determining the granular morphology, crystallinity, particle size, thermal characteristics, blue value, enzyme susceptibility, and pasting properties. Results showed polygon-shaped A. cruentus L. K112 starch granules. The average diameter was 1.38 µm, in which half of the diameter was <2.91 µm. An A-type X-ray diffraction pattern was revealed with intense peaks of 15.2 • , 17.5 • , and 23.2 •. The peak viscosity was 181 BU and the breakdown value was 2 BU. Amaranth starch obtained the highest pasting temperature (70.7 • C) and enzymatic digestibility (absorbance value = 0.41 ± 0.013) compared with corn, cassava, and sweet potato starches.

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“…In this sense, amaranth grains became an interesting alternative since they have 50–60% of their weight as starch that is relatively easy to extract. These starches showed a uniform and extremely tiny granule (0.4–1.5 μm) that would grant its unique functional properties . In general, they presented low amylose content (2–8%) though few of the species/varieties could present contents larger than 10% .…”

Section: Introductionmentioning

confidence: 99%

“…Kong et al reported that amaranth starches with high amylose content exhibited increase in storage modulus. On the other hand, Loubes et al informed that the dynamical properties were dependent on the starch isolation conditions such as soaking temperature and SO 2 concentration.…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic properties of amaranth starch gels and pastes. Creep compliance modeling with Maxwell model

Villarreal

Iturriaga

2016

Starch Stärke

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In this work, the morphological, thermal, and crystalline properties of starches isolated from two amaranth cultivars, Amaranthus cruentus (ACr) and Amaranthus caudatus (ACa); the viscoelastic properties of their pastes and gels, through oscillatory and creep‐recovery tests and the adjustment to the Maxwell mechanical model, were studied. Both starches presented type A crystalline patterns with high crystallinity degree (CD), 41.84% for ACr and 40.70% for ACa, associated to their low apparent amylose content (AAM) (1.06 g/100 g for ACr and 7.39 g/100 g for ACa). The ACr starch showed the highest values for temperature of gelatinization (Tg) (74.50°C) and ΔH (16.15 W/g). Amaranth gelatinized starches exhibited rheological behavior that corresponds to concentrated macromolecular solutions for ACr while ACa starches showed a gel‐type behavior. The ACa gels behaved as a viscoelastic solid with smaller values of instantaneous compliance (0.006 Pa−1 < J0 < 0.0002 Pa−1), retarded compliances (0.0005 Pa−1 < J1 < 0.000006 Pa−1; 0.0016 Pa−1 < J2 < 0.00008 Pa−1) and higher values of newtonian viscosities (33.4 × 105 Pa · s ≤ η0 ≤ 357.1 × 105Pa · s) than ACr, which facilitated their later structural recovery (75.8% ≤ final recovery ≤ 85.1%). The gels exhibited a small contribution of viscous flow's compliance (t/η0) brought about by the dashpot of the Maxwell's simple element, while in the ACr pastes, this element acquired importance. The Maxwell model of six‐parameters adjusted satisfactorily (R2 ≥ 0.986; RSS ≤ 3 × 10−4) the results of creep curves.

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Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Cited by 19 publications

References 21 publications

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

Viscoelastic properties of amaranth starch gels and pastes. Creep compliance modeling with Maxwell model

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