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The Starch of Amaranthus — Physico‐chemical Properties and Functional Characteristics
Author(s) -
Stone L. A.,
Lorenz K.
Publication year - 1984
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19840360704
Subject(s) - amaranth , amylose , starch , amaranthus hypochondriacus , food science , solubility , swelling , chemistry , amylase , amylopectin , amaranthus cruentus , amaranthaceae , viscosity , materials science , botany , biochemistry , composite material , organic chemistry , enzyme , biology
Starch from four varieties of amaranth grain were examined by scanning electron microscopy. Physico‐chemical properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, were determined. Functional characteristics, including bread and cake baking performance were studied. The granules of starch isolated from seeds of Amaranthus cruentus and Amaranthus hypochondriacus were found to be very small in size. They were angular and polygonal in shape. Compared to corn starch, the amaranth starches had a higher swelling power, a lower solubility, a greater water binding capacity, a lower susceptibility to α‐amylase, a higher amylograph viscosity and much lower amylose content. The amaranth starches produced very poor quality breads and cakes. The breads and cakes were low in volume, lacked symmetry, and had inferior grain, texture and crumb color.