Study of some factors affecting water absorption by amaranth grain during soaking

Resio, Andrea N. Calzetta; Aguerre, Roberto J.; Suárez, Constantino

doi:10.1016/s0260-8774(03)00062-1

Cited by 34 publications

(15 citation statements)

References 10 publications

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“…The moisture content in both barley and oat grains increased rapidly during the initial stages of hydration then decelerated. This effect was also observed during water soaking of soybean (Deshpande et al, 1994); amaranth grains (Calzetta Resio et al 2003) and rice grain (Bello et al 2004), and is attributed to capillary of the outermost layers of the pericarp that would accelerate the water uptake, moreover, the water sorbed in the void space between hull and the kernel of grain. Soaking the grains for 18 h reduced the phytic acid content by 12.50% in oat and by 13.92% in barley (Table 3).Similar results have been reported earlier in rice, pounded maize, millet, soybean, cowpea, kidney bean, and pea (Hotz et al, 2001;Egli et al, 2002;Lestienne et al, 2005d;and Khattab and Arntfield, 2009), and with a significant reduction of 12 -71%, compared to its raw cereals.…”

Section: Resultsmentioning

confidence: 77%

Optimization of Processing Techniques for Production of Oat and Barley Milks

Salama

Azzam

Abdl-Rahman

et al. 2011

Journal of Food and Dairy Sciences

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Three trials have been carried out to prepare oat and barley milks with acceptable organoleptic properties and are free of unhealthy and harmful substances. These trails were (A) boiling of intact oat and barley grains after soaking but before disruption, (B) wet toasting of soaked grains before disruption, (C) disruption of soaked grains without heating. Effect of processing conditions (soaking, soaking + heating and soaking + toasting) and the ratio of grains to extracting medium on phytic acid content, % milk and % recovery of solids and protein in the resultant milk was studied. Some chemical and physical properties of the resultant milks were compared with that of cow milk (control). The results showed that process B has low yield of oat milk but higher recoveries of solids and protein in comparison with processes A and C whereas; process A was preferable to produce barley milk. Using sweet whey as an extracting medium instead of tap water caused an increase in total solids and protein contents and improved of organoleptic properties of resultant milks. About 13% on average of phytic acid was lost during the soaking of oat and barley grains. This reduction was increased to 16.56% after toasting of soaked oat grains while reached 21.73% after heating of soaked barley grains. Chemical analysis of oat, barley and cow milks showed that cow milk had higher fat and Ca contents than both oat and barley milks while, oat and barley milks contain more carbohydrates, phosphorus, potassium, iron and Zinc than dose cow milk. Cow milk and oat milk contain nearly identical amounts of protein and fiber is a big plus, dairy has none. With respect to the amino acid composition, isoleucine, methionine, threonine and tyrosin occurred at slightly lower levels in proteins of oat and barley milks than those of the FAO/WHO reference protein. Cow milk protein had slightly higher essential amino acids content than those in proteins of oat and barley milks. Both oat milk and barley milk exhibited higher viscosity and lower heat stability than those of cow milk whereas, titrable acidity and specific gravity values of these milks were approached those of cow milk.. Consequently, oat milk or barley milk can be a healthy choice for many peoples especially who are allergic to milk protein.

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Section: Resultsmentioning

confidence: 77%

Optimization of Processing Techniques for Production of Oat and Barley Milks

Salama

Azzam

Abdl-Rahman

et al. 2011

Journal of Food and Dairy Sciences

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“…Researchers have demonstrated that increasing the temperature of the soaking medium is an effective way to accelerate water uptake by various seeds and hence, shorten the soaking time (Quast and da Silva, 1997;Abu-Ghannam and Mckenna, 1997). Also, many studies have reported the influence of temperature on moisture diffusivity into soybean, amaranth grains and maize kernels, respectively (Hsu, 1983;Calzetta-Resio et al, 2003;Addo et al, 2006). However, effects of varietal variations and processing variables on the rate of water uptake and moisture diffusivity in some cereals grown in Nigeria, such as maize and its processed form have not been clearly established.…”

Section: Introductionmentioning

confidence: 99%

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

TJ¹

2014

J Food Process Technol

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Water absorption characteristic of six different types of maize namely; dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were studied at four different temperatures of 30, 40, 50 and 60 o C.The water absorption data fitted very well into both Peleg's and Becker's models as to correspondingly determine the saturation moisture content (hydration equilibrium moisture content) and moisture diffusivity. The water absorption capacity and saturation moisture contents of each maize type increased as the water soaking temperature increased. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The determined diffusion coefficients values varied from 10.6 to 13.5 × 10 -11 m 2 /s for sweet corn, 6.74 to 8.88 × 10 -11 m 2 /s for white flour, 5.27 to 7.09 × 10 -11 m 2 /s for yellow flour, 4.44 to 5.79× 10 -11 m 2 /s for popcorn, 4.25 to 5.69 × 10 -11 m 2 /s for dent white corn and 3.28 to 4.68 × 10 -11 m 2 /s for dent yellow corn, respectively. An Arrhenius-type equation was used to relate the moisture diffusivity (diffusion coefficient) of dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn to temperature, and the energy of activation for dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn was estimated. The values determined were 8. 17, 9.59, 7.83, 8.45, 6.61 and 8.01 kJ/mol for dent white corn, dent yellow corn, white corn flour, yellow corn flour, sweet corn and popcorn, respectively.

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“…Vilche et al, (2003) presented values of D g for Argentina quinoa with 15% moisture between 1.40 to 1.56 mm. The D g of quinoa grains are much larger than grains of Amaranthus cruentus (10.5% moisture) reported as 0.9 mm (Resio et al, 2003). The unitary mass was 3.03, 2.97, 2.92 and 3.55 mg for KA, SI, BJ and PA varieties, respectively.…”

Section: Equationmentioning

confidence: 76%

Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties

Ramos

Guerrero

Telis‐Romero

et al. 2016

Rev. colomb. investig. agroindustriales

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The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50

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Study of some factors affecting water absorption by amaranth grain during soaking

Cited by 34 publications

References 10 publications

Optimization of Processing Techniques for Production of Oat and Barley Milks

Optimization of Processing Techniques for Production of Oat and Barley Milks

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties

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