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Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal
- Shevkani, Khetan, Singh, Narpinder, Kaur, Amritpal, Rana, Jai Chand
- Journal of food science 2014 v.79 no.7 pp. C1271
- absorption, ash content, color, cultivars, defatting, emulsifying, flour, foaming, foaming properties, foams, lipid content, lipids, pasting properties, polyacrylamide gel electrophoresis, principal component analysis, protein content, sodium, temperature, viscosity
- The present work was carried out to evaluate physicochemical (composition, hunter color, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis [SDS‐PAGE]), pasting, and functional properties (foaming, emulsification, water, and fat absorption capacity) of amaranth full‐fat flours from 6 lines/cultivars (AFs), and to see the effects of lipid removal/defatting on these properties. Protein, ash, and lipid content of AFs ranged between 12.5% to 15.2%, 3.0% to 3.5%, and 7.1% to 8.0%, respectively. The flours showed a number of bands between 97 and 7 kDa, with main subunits of approximately 58, 37, 33, 31, 23, and 16 kDa in the SDS‐PAGE profiles. The protein content and L* value increased, while b* values decreased following defatting for most of the lines/cultivars. The defatted flours (DAFs) had higher final viscosity and stability (lower breakdown viscosity) as compared to counterpart AFs. The protein profiling of the flours was not affected with the lipid removal/defatting. However, water absorption capacity and foam stability of the flours improved upon defatting. Principal component analysis revealed that pasting temperature was positively related to lipid content, while breakdown viscosity was negatively related to protein content. Foaming properties (capacity and stability) showed negative relationship with lipid content, and positive with protein content, ash content, water, and fat absorption capacity.