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Journal of Food Science and Technology

, Volume 53, Issue 5, pp 2434–2442 | Cite as

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

  • K. Vishnuswamy Preetham Kumar
  • Usha DharmarajEmail author
  • Suresh D. Sakhare
  • Aashitosh A. Inamdar
Original Article

Abstract

Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with their swelling power and solubility indices. It was observed that, for flour fraction, the viscosity parameters were lowest at 14–16 % moisture content. Swelling power and solubility indices of the samples varied as a function of grain moisture content. The middling fraction also showed similar pasting pattern with the variation of grain moisture content. The seed coat fractions showed higher gelatinization temperature compared to that of fine flour and middling fractions. However, starch content of the fine seed coat fraction was comparable with that of the flour and middling fractions. The coarse seed coat fraction showed lower viscosity parameters than the other samples. Viscosity parameters correlated well among themselves while, they did not show significant correlation with the starch content. However, the viscosity parameters showed negative correlation with the soluble amylose content. The study revealed that, the fractions obtained by milling the grains at different moisture content show differential pasting profiles and functional properties.

Keywords

Amylose Milled fractions Pasting profile Starch Swelling power Solubility index 

Notes

Acknowledgments

The authors acknowledge with thanks the support and encouragement received from Director, CSIR-CFTRI, Mysore, India.

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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • K. Vishnuswamy Preetham Kumar
    • 1
  • Usha Dharmaraj
    • 1
    Email author
  • Suresh D. Sakhare
    • 2
  • Aashitosh A. Inamdar
    • 2
  1. 1.Department of Grain Science and TechnologyCSIR-Central Food Technological Research InstituteMysoreIndia
  2. 2.Department of Flour Milling, Baking and Confectionery TechnologyCSIR-Central Food Technological Research InstituteMysoreIndia

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