Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour

https://doi.org/10.1016/j.lwt.2011.04.008Get rights and content
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Abstract

The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L∗ (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas.

Highlights

► We extruded amaranth flour in severe and mild conditions. ► We determined color, thermal and rheological parameters. ► Extrusion increased solubility in water and decreased values of L∗. ► Extrusion caused disappearance of one DSC peak. ► Extrusion produced ingredients that can be added to instant meals.

Keywords

Amaranth flour
Thermal properties
Hydration properties
Thermoplastic extrusion

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