Properties of Amaranth Flour With Functional Oat Products

Inglett, George E.; Chen, Diejun; Liu, Sean

doi:10.5539/jfr.v3n6p1

Cited by 4 publications

(4 citation statements)

References 23 publications

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“…In addition to the combination of banana and yoghurt which has moisture retention properties, presence of sprouted soybean flour and sprouted amaranth flour may be responsible for conferring similar textural properties to the T2 batter in comparison to C batter. Soy protein has the ability to impart texture to the food products, whereas amaranth flour along with its high quality protein content has good water holding capacity which increases the viscosity of batter and has the potential to improve the texture of gluten free food products as suggested by Inglett et al (2014). Whole wheat flour in T1 batter comprised of higher protein content which has higher water binding capacity that increased batter viscosity and contributed to the increase in its firmness, consistency and cohesiveness (Bhaduri 2013).…”

Section: Batter Texturementioning

confidence: 99%

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

2018

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The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm) as compared to T1 (437.1 cm) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly ( < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.

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Section: Batter Texturementioning

confidence: 99%

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

2018

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“…Although navy bean has excellent nutritional value, its viscosity and cohesion are relatively low, rendering itself difficult to handle and process in many food productions. Amaranth, on the other hand, is high in nutritional components and viscosity (Inglett et al, 2014). The essential amino acids in amaranth and navy bean complement to each other (USDA Nutrient Database, 2017).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

Liu¹,

Chen²,

Xu³

2017

JFR

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Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated "acceptable" in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

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“…Improvement in the textural properties of food using oat β-glucan hydrocolloids has been reported (Inglett et al, 2014). The RVA data can provide useful information for food processing and product development.…”

Section: Rva Pasting Propertiesmentioning

confidence: 98%

“…Although amaranth and oat composites were studied previously (Inglett et al, 2014), the information on processed amaranth and oat composites were not scientifically studied and reported. In this exploratory study, the amaranth-oat composites (1:4) were processed using different technologies, and their physical properties were evaluated.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

Liu¹,

Chen²,

Inglett³

et al. 2017

JFR

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Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

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Properties of Amaranth Flour With Functional Oat Products

Cited by 4 publications

References 23 publications

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

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