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Effects of steeping conditions on wet‐milling attributes of amaranth
Author(s) -
Calzetta Resio Andrea Nilda,
Tolaba Marcela Patricia,
Suárez Constantino
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01395.x
Subject(s) - steeping , amaranth , starch , gluten , factorial experiment , wet milling , chemistry , fraction (chemistry) , food science , chromatography , mathematics , organic chemistry , statistics
Summary The effect of temperature and SO 2 concentration on fraction yields (starch, gluten and fibre yields) and protein content of starch during wet milling were investigated using response surface method. Soaking time was adequate to accomplish saturation of the grain. A 3 2 factorial design including triplicate of central point was performed. The starch and fibre yields decreased with temperature. The effect of SO 2 on fraction yields was significant; for gluten, the effect was dependent on the level of temperature. The predicted optimum conditions required to maximise starch and gluten yields together with the minimisation of protein content in starch fraction included steeping at 53.9 °C (1.6 h) with 0.041 w/v% of SO 2 concentration. The predicted starch and gluten yields were 45.0% ± 1.35% and 17.5% ± 0.80%, respectively. The predicted protein content for starch fraction was 0.60% ± 0.015%. These predicted values were satisfactorily checked by an experiment at optimal soaking conditions.