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Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions

The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, an...

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Autores principales: Lux (neé Bantleon), Tanja, Kardell, Martha, Reimold, Frederike, Erdoes, Adam, Floeter, Eckhard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632225/
https://www.ncbi.nlm.nih.gov/pubmed/36348795
http://dx.doi.org/10.1002/fsn3.2970
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author Lux (neé Bantleon), Tanja
Kardell, Martha
Reimold, Frederike
Erdoes, Adam
Floeter, Eckhard
author_facet Lux (neé Bantleon), Tanja
Kardell, Martha
Reimold, Frederike
Erdoes, Adam
Floeter, Eckhard
author_sort Lux (neé Bantleon), Tanja
collection PubMed
description The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, and 80°C for 1, 5, and 24 h. The blends were treated at 80°C for 1 h. The effect of hydrothermal treatments of the suspensions on their morphological (color, SEM), water‐binding, and rheological‐functional properties was studied. The puffed amaranth suspensions exhibited cold swelling properties by rapid viscosity increase and significant water absorption properties. It was found that hydrothermal treatment at 80°C for 1 h significantly increased water absorption and viscosity in puffed and raw flour suspensions. However, the puffed suspensions showed significantly higher values in water binding and viscosity. Suspensions of raw amaranth flour showed increasing color differences with increasing temperature. Blends of raw and puffed amaranth flour resulted in a decreasing color change with increasing puffed flour content. Water absorption of the samples increased with an increasing puffed flour content. Raw amaranth flour and the 50/50 (puffed/raw) blend had the lowest, 10/90 and 20/80 (puffed/raw), and showed similar viscosity profiles to suspensions of pure puffed flour.
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spelling pubmed-96322252022-11-07 Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions Lux (neé Bantleon), Tanja Kardell, Martha Reimold, Frederike Erdoes, Adam Floeter, Eckhard Food Sci Nutr Original Articles The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw Amaranthus caudatus flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, and 80°C for 1, 5, and 24 h. The blends were treated at 80°C for 1 h. The effect of hydrothermal treatments of the suspensions on their morphological (color, SEM), water‐binding, and rheological‐functional properties was studied. The puffed amaranth suspensions exhibited cold swelling properties by rapid viscosity increase and significant water absorption properties. It was found that hydrothermal treatment at 80°C for 1 h significantly increased water absorption and viscosity in puffed and raw flour suspensions. However, the puffed suspensions showed significantly higher values in water binding and viscosity. Suspensions of raw amaranth flour showed increasing color differences with increasing temperature. Blends of raw and puffed amaranth flour resulted in a decreasing color change with increasing puffed flour content. Water absorption of the samples increased with an increasing puffed flour content. Raw amaranth flour and the 50/50 (puffed/raw) blend had the lowest, 10/90 and 20/80 (puffed/raw), and showed similar viscosity profiles to suspensions of pure puffed flour. John Wiley and Sons Inc. 2022-07-19 /pmc/articles/PMC9632225/ /pubmed/36348795 http://dx.doi.org/10.1002/fsn3.2970 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Lux (neé Bantleon), Tanja
Kardell, Martha
Reimold, Frederike
Erdoes, Adam
Floeter, Eckhard
Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title_full Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title_fullStr Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title_full_unstemmed Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title_short Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
title_sort functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632225/
https://www.ncbi.nlm.nih.gov/pubmed/36348795
http://dx.doi.org/10.1002/fsn3.2970
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