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Modification of amaranth ( Amaranthus viridis ) starch, identification of functional groups, and its potentials as fat replacer
Author(s) -
Fasuan Temitope Omolayo,
Gbadamosi Saka Olasunkanmi,
Akanbi Charles Taiwo
Publication year - 2018
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12537
Subject(s) - amaranth , starch , food science , chemistry , modified starch , ingredient , functional food , food chemistry , organic chemistry , molecule , green chemistry , supramolecular chemistry
In this study, effects of oxidation, esterification, osmotic pressure, and cross‐linking modification methods on functional groups in Amaranthus viridis starch and feasibility of utilizing both native and derived starches as fat replacers were evaluated. The functional groups in native and modified starches were found to consist of OH stretch, CH stretch, CO stretch, NH bend, CH 2 and CH 3 bend, CO stretch, and CH bend. The results showed that oxidation, osmotic pressure, and cross‐linking increased the presence of alkenyl group in starch samples, which enhanced their characteristics as fat replacers. Moreover, modification methods affected the functional groups, which could lead to variations in performance when used as food ingredient. The ability of native and modified A. viridis starches as fat replacers could be ranked as oxidized starch > osmotic pressured starch > cross‐linked starch > native starch > esterified starch. Practical applications Amaranthus viridis grains contain a significant amount of starch. The functionality of starch in food industry could be enhanced through modifications. Modified A. viridis starches have functional group (alkenyl group), which enhances their characteristics as fat replacers. Consequently, the modified starches could be used to partially replace fat in fat rich foods such as mayonnaise and salad cream. Thus, minimizes health risks associated with consumption of fatty foods