Textural and morphological changes of heat soaked raw Amaranthus caudatus
| Autor: | Tanja Lux, Eckhard Flöter, Christin Wernecke, Ramona Bosse, Frederike Reimold |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Absorption of water biology Starch Amaranth 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Biochemistry chemistry.chemical_compound 0404 agricultural biotechnology Pseudocereal chemistry Color changes Amaranthus caudatus Food science Texture (crystalline) Water content 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Cereal Science. 98:103168 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2021.103168 |
| Popis: | In recent years, the interest in alternative cereals as pseudocereals has increased. The pseudocereal amaranth should be heated thermally before consumption. The purpose of this study was to investigate the textural and morphological change of Amaranthus caudatus during heat soaking below boiling temperature. Therefore, the effects of heat soaking at different temperatures (20, 50, 60, 70, 80 °C) and times (1, 5, 24 h) of Amaranthus caudatus were researched. A significant textural and morphological change of amaranth grains was found for samples soaked at temperatures ≥60 °C, due to gelatinization of starch. Overall, with an increase in temperature moisture content and water absorption increased, while the firmness of grains decreased. A similar trend was observed for color changes: higher temperatures lead to a darker grain color. SEM images of hydrothermally treated amaranth samples displayed microstructural changes of the embryo and perisperm, which explain the firmness decrease. The temperature had a higher influence on morphological and textural changes than soaking time. Especially higher temperatures significantly altered the texture and external appearance of the grains while soaking time had negligible effect. |
| Databáze: | OpenAIRE |
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